Khasta Kachori in Airfryer- Flaky Savoury fried pastry2015-04-07
- Yield : 12
- Servings : 3
- Prep Time : 40m
- Cook Time : 20m
- Ready In : 60m
Khasta Kachori in Airfryer is the guilt free way of snacking on this flaky, crisp pastry filled with spiced filling. Traditionally deep fried, it is one of the most relished snack item in Northern India. It is called Khasta as the outer pastry is flaky and crisp. You can eat it with yoghurt and tamarind Chutney, or with tomato sauce, or a fried chilli or just pick one and bite into it as an accompaniment to your evening tea, a Kachori will always taste good.
Since these are deep fried, I tended to make them sparingly. The challenge for me was to make this forever in demand at home item healthy to eat, and thanks to the Philips Airfryer, it became possible. There is one disadvantage of using the airfryer for making this item though. You can not store the prepared kachoris in an airtight container for long. They tend to get hard unlike the deep fried ones.
Kachori is supposed to have originated in Uttar Pradesh or Rajasthan. In these states it is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices.
Additionally in Rajasthani cuisine, the Pyaaj Kachori (onion kachori) is very famous. Another form of Kachori which is famous in Rajasthan is the Mawa Kachori. It is a sweet dish which is dipped in sugar syrup.
In Gujarat, it is usually a round ball made of flour and dough filled with a stuffing of yellow moong dal, black pepper, red chili powder, and ginger paste.
In Delhi it is often served as a chaat. Delhi is also known for another kind of Khasta kachori, called ‘Raj Kachori’.
- Crispy outer covering
- Flour (Maida) 2 cups
- Salt 1/2 Tsp
- Oil 50ml
- Moong dal 1/2 cup. Soaked for 2 hours
- Cumin Seeds 1/2 Tsp
- Asafoetida (hing) 1/4 Tsp
- Ginger paste 1/2 Tsp
- Green Chili paste 1/4 Tsp
- Chili powder 1 Tsp
- Garam Masala 1 Tsp
- Amchur (dried mango powder)1 Tbsp
- Channa Besan (bengal gram flour) 2 Tbsp
- Oil 3 Tbsp
- Salt to taste
Combine the ingredients listed under Crispy outer covering and knead it into a dough using little water. Keep this aside for about 30 minutes
Grind the soaked moong dal (use very little water for grinding)
Heat oil and add Cumin seeds and Asafoetida, after a few seconds add ginger paste and chilli paste and fry till the raw smell of ginger goes away
Add the ground dal to the pan, sprinkle garam masala and amchur powder along with salt.
Roast the dal till the water content of the dal evaporates (keep stirring it continuously) and the dal gets completely cooked.
Cool this cooked mixture and divide into equal portions.
The dough is now ready to be used. Pinch and make equal sized balls.
Roll out each portion of the dough ball into a 2" diameter circle.
Place one portion of the filling mixture in the center of the rolled dough, close in and seal the ends securely.
Roll each filled dough into a 21/2" kachori taking care that the filling does not spill out. Make all the Kachoris
While you are rolling the Kachoris, preheat your Airfryer at 180 degrees for 10 minutes
Arrange the kachoris in the airfryer basket, brush them with a bit of oil and let the Airfryer do it's magic on them. Kachoris need about 8 minutes to get ready. But the time may vary with the Airfryer brand
Keep checking the Kachoris and brushing them with oil every 3-4 minutes so that you don't over fry them.
Serve the kachoris with chutney, tomato sauce or Dahi ke Aloo.
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.