The name of this Indian recipe says it all, khasta means flaky or broken and kachori is a stuffed and fried pie. It can be made with a variety of fillings. The kachori be stored in an airtight container for a few weeks, ready as a snack whenever needed.
- 1-2 tbsp oil
- 2 tbsp course chickpea flour (besan)
- 3 cinnamon sticks
- 3 cloves
- 2 tbsp fennel seeds
- 1 tbsp sesame seeds
- 2 tsp red chilli powder
- 2 tsp dry mango powder
- salt, to taste
- oil for deep frying
- 250 g plain flour
- ⅔ cup oil
- 1 tbsp salt
- yoghurt, sweet tamarind chutney, coriander chutney, boiled potatoes, green gram sprouts, pomegranate seeds, thin vermicelli, chat masala, and coriander leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To prepare the filling, heat 1 tablespoon of oil in a frying pan over low heat. Cook the chickpea flour, stirring costantly until the colour changes to a light pink. Remove and set aside to cool.
Mix together the remainder of the dry ingredients, add a little oil in a small pan over low heat, add the ingredients and roast. Once cool, grind the ingredients in a mortar and pestle or spice grinder and then mix in with the chickpea flour.
To make the pastry, mix the flour, oil, salt and enough water to make a firm dough. Divide the dough into 4. Roll put one at a time to a medium size. Place 1 tablespoon of the dry filling onto the dough and fold the edges to the centre. Roll it once more on top.
Heat some oil in a pot (no more than ⅓ full) over low heat. Deep-fry the khasta kachori in batches keeping the heat low, turning once, until it turns pink in colour. Allow to cool.
To serve khasta kachori, place in a wide bowl, make a hole on top and add yoghurt, sweet tamarind chutney, coriander chutney, boiled potatoes, green gram sprouts, pomegranate seeds, thin vermicelli, chat masala, and coriander leaves.