Learn how to make Khasta Kachori at home with The Bombay Chef Varun Inamdar.

Khasta means "flaky" and this flaky kachori is filled with a appetizing moong dal mixture which is deep fried. It is an amazingly delicious and tempting snack recipe. So watch and learn how to make Khasta Kachori at home with The Bombay Chef Varun Inamdar only on Rajshri Food.

Ingredients
For Stuffing
1/2 cup moong dal
2 tsp red chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
2 tsp amchur powder
1 tsp garam masala
1 tsp fennel seed powder
Salt to taste
1/2 tsp sugar
11/2 tbsp oil

For outer layer
1 cup all purpose flour
1 cup wheat flour
1/2 tsp baking soda
3 tbsp melted ghee
Salt to taste
2/3 cup water
Oil for frying

Method
- Dry roast moong dal on medium flame and roast it until it gets brown in color
- Keep them aside and let the moong dal cool down
- Grind the roasted moong dal
- In a bowl add grinded moong dal, coriander powder, chilli powder, cumin powder, raw mango powder, garam masala, fennel powder, salt and sugar
- Mix it properly then add some water and mix it evenly
- Mix the wheat flour and refined flour together to which add ghee and mix it well
- Add salt in the dough and massage it into your hands until the mixture looks like bread crumbs
- Add baking soda and water and now knead the dough into nice and stiff dough
- Continue kneading for 7-8 minutes
- Let the dough rest under a damp cloth for 10 minutes
- Roll it into cylindrical shape and then divide it into 12 portions
- Roll into flat disc then add the mixture into the circle and pull in all the sides together pinch it and seal it completely
- Roll it back into disc into ¾ inches
- Heat oil on a very low flame
- Add the 6 kachori into the oil
- Fry them until they turn brown in color for 8-10 minutes
- Place them on absorbent paper
-Khasta Kachori is ready to be served.