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WHOLE WHEAT KHASTA KACHORI

Whole wheat khasta kachori

In North India, Samosa and Kachori at roadside tea stalls are very common breakfast or evening snacks. So this Holi we decided to create Khasta Kachori at home using KitchenAid Stand Mixer. There are so many options for the filling of the Khasta Kachori  – Mattar, Onion, Cooked Moong Dal but I prefer using dry moon dal filling because it stays well for a longer period, easy to prepare with no mess. I have used whole wheat flour for the dough.

 

Serves: 10 kachoris
PRODUCTS FEATURED:

KitchenAid Stand Mixer

 

INGREDIENTS:For the dough

– Whole wheat flour: 1 cup

– Salt: ¼ teaspoon

– Refined Oil: 2 tablespoons

– Chilled water to bind dough

– Oil for deep frying

 

INGREDIENTS: For the moong dal filling

– Moong Dal Namkeen (packaged) : ½ cup

– Asafoetida: 1 teaspoon

– Cumin powder, Coriander powder, Red Chilly powder, Mango powder, Fennel: 2 teaspoon Each

– Pomegranate Seeds Powder, Chaat Masala: to taste

– Oil for deep frying

– 2 teaspoon Flour/Maida dissolved in 2 tablespoon water, for sticking Samosas

 

METHOD:

– To bind the dough, mix the flour, salt and oil in a the KitchenAid Stand Mixer, with the dough hook churn the mixture to get the bread crumbs like consistency is achieved.

– Add the chilled water slowly, and let the dough come together. Always add water in small portions

KitchenAid Stand Mixer, with the dough hook churn

– The dough should be soft yet firm to touch. Cover the dough with a wet muslin cloth and let it sit for at least fifteen minutes.

– Meanwhile, prepare the filling for kachori. Crush Moong Dal Namkeen in the KitchenAid Pro Line Cordless Hand Blender to a coarse powder.

– In a pan dry roast all the masalas for filling and mix nicely with the crushed namkeen, adjust salt and seasoning as per taste.

– To shape the kachoris, divide the dough into twelve small sized balls. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle just like a small poori. Leaving center little thicker then edges.

small poori makning
– Place 1 teaspoon of filling in the center. Pull the edges of the dough all the edges and join them all together at one place like a potli. Proceed to make all 12 balls.Let the filled ball sit for 3 – 4 minutes before flattening.

Methods to make kachori

– Set the filled balls on a surface or on your palm with the seams facing up. Using the base of your palm, slowly and gently flatten them into about three inches in diameter.

Methods to make kachori

– Heat the oil in a deep frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.

– Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.

– Serve hot with sweet and sour chutney, yoghurt, onion and chopped coriander or store in airtight container.

Whole wheat khasta kachori

 

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