How to make Khasta Kachori-SK Khazana -
As the name suggests these kachoris are crisp on the outside with a spicy masala inside
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Baking soda (खाने का सोडा/ मीठा सोडा)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Khasta Kachori-SK Khazana checkout Chocolate Pancake, Oat Muffins, Japanese Tempura, Masala Papdi With Dahi Boondi . You can also find more Snacks and Starters recipes like Crispy Aloo ki Tikki with Amrud ki Chutney Tamarind Glazed Honey Shrimp Herb Crusted Fish-SK Khazana Grilled Garlic Pepper Prawns - Grill Pan
Khasta Kachori-SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Khasta Kachori-SK Khazana Recipe
Refined flour (maida) 1 cup
Baking soda 1/4 teaspoon
Salt to taste
Oil 2 1/2 tabl to deep fry
Split skinless black gram (dhuli urad dal) soaked 1/2 cup
Ghee 1 tablespoon
Ginger finely chopped 1 teaspoon
Green chilli chopped 1
Cashewnuts chopped 1 tablespoon
Red chilli powder 1 teaspoon
Fennel (saunf) powder 1/4 teaspoon
Coriander powder 1 teaspoon
Asafoetida (hing) 1/4 teaspoon
Salt to taste
Garam masala powder q 1 teaspoon
Lemon juice 1 tablespoon
Method
Step 1
Mix together refined flour, baking soda, salt and hot oil in a bowl. Add sufficient water, mix well and knead into a soft dough. Drizzle some more oil, knead and set aside.
Step 2
Drain and coarsely grind black gram with a little water. Set aside.
Step 3
Heat ghee in a non-stick kadai. Add ginger, green chilli, cashewnuts and ground black gram. Mix well and sauté for 2 minutes.
Step 4
Add chilli powder, fennel powder, coriander powder, asafoetida, salt and garam masala powder and little water, mix well and cook for 4-5 minutes. Remove from heat and add lemon juice, mix well and set aside.
Step 5
Divide the dough into equal portions, stuff each with a portion of cooked mixture and shape into balls.
Step 6
Heat sufficient oil in a kadai. Deep-fry kachoris on low heat till golden brown. Drain on absorbent paper.
Step 7
Cool and serve or store in airtight container.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
