Khasta Khachori Recipe

In a large bowl combine the all-purpose flour, semolina and salt. Mix well so the semolina is evenly distributed.

Heat 4 tbs oil or ghee until very hot (but not smoking). Pour the hot oil over the flour mixture and quickly mix with a spoon until it looks crumbly — this creates a flaky khasta texture.

Add 2 tbs vegetable oil and begin to add warm water little by little. Knead gently to form a soft, slightly stiff dough. Do not overwork — the dough should be smooth but not elastic.

Cover dough with a damp cloth and rest for 30 minutes to relax gluten and allow layers to form.

If using dried moong dal, rinse and cook until just soft but not mushy (about 15 minutes). Drain well and spread on a plate to cool and dry slightly. If using leftover cooked dal, ensure excess moisture is removed.

Heat 2 tbs oil in a skillet over medium heat. Add cumin seeds and let them sizzle for 10–15 seconds, then add asafoetida and chopped onion. Sauté until onions turn translucent, about 3–4 minutes.

Add grated ginger and green chilies and sauté for 30 seconds. Add turmeric, red chili powder and stir.

Add the cooked moong dal, sprouted mung (lightly mashed), and mashed potatoes. Mix well and cook for 3–4 minutes, stirring so the mixture dries out. You want a cohesive, slightly dry filling that holds shape.

Season with salt and amchur or lemon juice. Remove from heat and fold in chopped coriander. Let the filling cool completely before using (30 minutes or refrigerate briefly). Portion into 10 equal balls (about 2 tbs each).

Divide rested dough into 10 equal portions (about 2 tbs dough each). Roll each portion into a smooth ball. Keep covered to prevent drying.

For each dough ball: roll into a small disc about 3 inches across. Brush lightly with oil, then fold the disc into a semi-circle and brush the exposed surface with a little more oil; fold again to create layers (similar to puff pastry fold). Let rest 5 minutes.

Roll the layered piece gently into a 3.5–4 inch circle. Place one portion of the cooled filling in the center. Bring edges up and seal tightly, making sure there's no air pocket. Pinch and smooth seam to form a round stuffed ball.

Flatten the stuffed ball gently with your palm and then roll out carefully into a 3.5–4 inch disc. Use light, even pressure so the filling doesn't burst through. If needed, dust with a little flour while rolling.

Heat oil in a deep heavy-bottomed pan to 350°F (175°C) or until a small dough scrap sizzles and rises slowly. Fry khachoris in batches, seam side down first, lowering gently. Maintain medium heat — the khachoris should puff slightly and turn golden brown and crisp on both sides, about 4–6 minutes per batch.

Remove with a slotted spoon and drain on paper towels to remove excess oil. Keep warm in an oven at low heat if making larger batches.

Place each hot khasta khachori on a plate. Spoon a little whisked yogurt over the top, followed by sweet tamarind chutney and green cilantro-mint chutney as desired.

Sprinkle pomegranate arils and chopped roasted peanuts over the chutneys. Finish with a light dusting of fennel powder or chaat masala to taste.

Serve immediately while the khachori is crisp. Khasta khachori pairs well with extra chutneys and a side of pickled onions or salad.