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Khasta Kachauri

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Khasta Kachauri

A savoury snack made especially during Holi and Diwali in the North of India
Recipe By : Niru Gupta
Type: Snacks Serving: 15-20 pieces Cooking Time: 2 hours


  • Refined flour (Maida) 2 cups (240 g)
  • Clarified butter (Ghee) 6 tbsp (90 g)  
  • Salt 1 tsp
  • Cold water to mix
  • Oil for deep-frying
  • Filling:
  • Husked Black Gram (Dhuli Urad Daal) ¾ cup (120 g) soaked in water for 3-4 hours
  • Oil ¼ cup (60 g)
  • Cumin seeds (Jeera) 1 tsp
  • Asafetida (Heeng) 1/8 tsp
  • Garam masala ¾ tsp
  • Chilli powder ¾ tsp
  • Fennel seeds (Saunf) powdered     2 tbsp
  • Coriander seeds powdered   2 tsp
  • Salt 2 tsp
  • Dried mango powder (Amchoor) 1 1/2   tsp


  • Grind the gram coarsely.
  • Heat the ¼ cup oil, and add the cumin and asafetida. When they start to splutter, add the gram and the rest of the filling ingredients and sauté over low heat till the mixture is well fried and stops sticking to the pan. Take the mixture off the heat, and leave to cool.

  • Make the dough: Mix in the flour and salt. Add the ghee and rub into the flour into a crumbly mixture, with the tips of your fingers.

  • Add enough water, to make it into stiff dough. Cover and leave to ‘rest’ for at least 15-20 minutes.

  • Make marble sized balls of the mixture (called `pithee’) wetting your hands as and when necessary to prevent sticking. Cover with a cloth, till ready to fill.

  • Make about 20 smooth balls from the dough. Roll these balls about ½ cm/1/4" thick (about 5cms/2" diameter).

  • Take one piece of round dough and pinch about 1cm/1/2" of the edge all around, leaving the centre thicker. Wet the pressed edges, place a ball of the filling in the centre, and bring the wet edges together, covering the filling completely. Press together to seal.

  • Place this piece in your palm and press gently in the centre to flatten it a bit. Now roll lightly into a round about 1/2cm/1/4" thick. Now the 'Kachauris' are ready for frying.

  • Heat the oil in a wok/kadahi. When a piece of dough thrown in comes up at once, put in as many `kachauris' as can come in without touching, turn them over and lower the heat to medium.

  • Fry the rest, increasing the heat for a few seconds before adding the next lot. These can be eaten hot or room temperature, and are stored in air-tight containers, as they last for a couple of months at least.

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