📝 About This Recipe
Transport yourself to the bustling lanes of Jodhpur with these impeccably flaky, golden-brown kachoris. This recipe masterfully combines the earthy richness of protein-packed Moong Dal with the sweet, caramelized depth of spiced onions (Pyaz), all encased in a 'khasta' or biscuit-like pastry. It is the quintessential Indian street food experience—shattering at the first bite to reveal a warm, aromatic, and savory center that defines comfort.
🥗 Ingredients
For the Khasta Pastry (Dough)
- 2 cups All-purpose flour (Maida) (sifted)
- 1/4 cup Ghee (Clarified Butter) (melted and slightly warm for the perfect 'moyen')
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed between palms to release oils)
- 1 teaspoon Salt
- 1/2 cup Chilled Water (added gradually as needed)
The Pyaz-Dal Filling
- 1/2 cup Moong Dal (Yellow Lentils) (soaked for 2 hours and coarsely ground)
- 3 large Red Onions (finely chopped)
- 3 tablespoons Besan (Gram Flour) (acts as a binding agent and adds nuttiness)
- 1 tablespoon Ginger-Green Chili Paste (freshly pounded)
- 1 tablespoon Fennel Seeds (Saunf) (coarsely crushed)
- 1 tablespoon Coriander Seeds (coarsely crushed)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Amchur (Dried Mango Powder) (for essential tanginess)
- 1/2 teaspoon Garam Masala (homemade preferred)
- 1/4 teaspoon Hing (Asafoetida) (high quality)
- for deep frying Oil (use a neutral oil like sunflower or peanut)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, salt, and ajwain. Pour in the melted ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs and holds its shape when pressed in your palm.
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2
Gradually add chilled water and knead into a semi-soft, smooth dough. Do not over-knead; you want to develop just enough gluten to hold the filling but not so much that it becomes chewy. Cover with a damp cloth and rest for 30 minutes.
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3
Heat 2 tablespoons of oil in a pan. Add the crushed fennel, coriander seeds, and hing. Once they sizzle and release their aroma, add the ginger-green chili paste and sauté for 30 seconds.
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4
Add the finely chopped onions and sauté on medium heat until they turn translucent and slightly golden. Do not brown them excessively.
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5
Add the coarsely ground moong dal and the besan. Sauté for 5-7 minutes on low heat until the raw smell of the lentils and gram flour disappears and the mixture looks dry.
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6
Stir in the red chili powder, amchur, garam masala, and salt. Mix thoroughly and cook for another 2 minutes. Let the filling cool completely before proceeding.
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7
Divide the rested dough into 10-12 equal-sized balls. Divide the cooled filling into the same number of portions, rolling them into small balls for easy stuffing.
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8
Take a dough ball and flatten the edges with your thumb, keeping the center slightly thicker. Place a portion of the filling in the center.
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9
Bring the edges together, pleating them to seal the filling completely. Pinch off any excess dough at the top and press the seal down firmly.
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10
Gently flatten the stuffed ball with your palm. Use the base of your palm to press the center, which helps the kachori puff up during frying. Do not use a rolling pin.
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11
Heat oil in a deep kadhai (wok) on very low heat. To test, drop a tiny piece of dough; it should stay at the bottom for a few seconds and then rise slowly with tiny bubbles.
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12
Slide 3-4 kachoris into the oil. Fry on low heat for 10-12 minutes. They will slowly float to the top. Once they float, increase the heat slightly to medium-low.
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13
Flip them gently and fry until both sides are a deep golden brown and the exterior feels crisp and hard to the touch. Each batch takes about 15-18 minutes.
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14
Drain on paper towels to remove excess oil. Allow them to sit for 5 minutes; the residual heat continues to crisp the crust.
💡 Chef's Tips
The secret to 'Khasta' (flakiness) is frying on low heat; if the oil is too hot, the kachoris will be soft and have bubbles on the crust. Always ensure the filling is completely dry; moisture in the filling will make the kachoris soggy from the inside. Rubbing the ghee into the flour (moyen) until it reaches a sandy texture is crucial for a biscuit-like crust. If you want to store them, let them cool completely and keep in an airtight container for up to 3 days; reheat in an oven, never a microwave.
🍽️ Serving Suggestions
Serve hot with a side of sweet Tamarind (Imli) Chutney and spicy Green Mint Chutney. Pair with a bowl of 'Dubki Wale Aloo' (thin spicy potato curry) for a traditional Mathura-style breakfast. Top with whisked yogurt, sev, and pomegranate seeds to transform it into a decadent Kachori Chaat. Enjoy with a steaming glass of Masala Chai on a rainy afternoon.