Whole Wheat Khasta Kachori

Nutrition values are AI-estimated based on ingredients.

• 150 grams whole wheat flour
• 1 teaspoon salt (for dough)
• 50 ml refined oil (for dough)
• 1/8 cup cold water
• 1 cup moong dal namkeen
• 1 tablespoon kasuri methi
• 1 teaspoon red chilli powder
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon mango powder
• 1/4 teaspoon hing
• 1 teaspoon ginger powder
• 1 teaspoon salt (for filling)
• 1 teaspoon jaggery
• 1 teaspoon oil (for filling)
• Oil for deep frying

1. 1In a black mixing bowl, combine 150 grams of whole wheat flour, 1 teaspoon of salt, and 50 ml of refined oil.
2. 2Thoroughly mix the ingredients by hand, rubbing the oil into the flour until the mixture resembles breadcrumbs and holds its shape when squeezed.
3. 3Gradually add 1/8 cup of cold water and knead for 5 minutes to form a smooth, pliable dough.
4. 4Place the dough in a small glass bowl, cover with a damp cloth, and let it rest for 15 minutes.
5. 5In a mixer grinder jar, add 1 cup of moong dal namkeen, 1 tablespoon kasuri methi, 1 teaspoon red chilli powder, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 teaspoon mango powder, 1/4 teaspoon hing, 1 teaspoon ginger powder, 1 teaspoon salt, 1 teaspoon jaggery, and 1 teaspoon oil.
6. 6Blend the mixture until it forms a coarse, reddish-brown powder with visible bits of the spices and dal.
7. 7Divide the rested dough into small, equal-sized balls.
8. 8Flatten each dough ball into a small, thick disc, forming a cup-like depression in the center.
9. 9Place about 1 to 1.5 teaspoons of the prepared dal filling into the center of the dough cup.
10. 10Carefully gather and seal the edges of the dough over the filling, ensuring no gaps.
11. 11Gently flatten the filled dough ball between the palms into a round, slightly thick patty.
12. 12Heat oil in a deep steel kadai on a stovetop.
13. 13Carefully lower approximately 3-4 assembled kachoris into the hot oil.
14. 14Deep-fry on medium-low heat, turning with a slotted spoon until puffed up and golden-brown on all sides.
15. 15Remove cooked kachoris from the oil using the slotted spoon, allowing excess oil to drain.

These instructions are our analysis of the original video. Watch on YouTube →