Indori khasta kachori
AI-drafted · awaiting admin review
Flaky fried pastries filled with spiced moong dal, a morning favourite in Indore served with chutneys.
Region: Madhya Pradesh (Indore and Malwa)Occasion: Breakfast or tea-time snackTime: 1 hour 15 minServes: 12 kachorisVegan
Ingredients
- For the pastry: 2 cups maida
- ¼ cup oil or ghee
- Salt to taste
- Cold water to knead
- For the filling: ½ cup moong dal, soaked 2 hours and coarsely ground
- 1 tbsp oil
- 1 tsp fennel seeds, crushed
- 1 tsp coriander seeds, crushed
- A pinch of hing
- 1 tsp red chilli powder
- ½ tsp garam masala
- 1 tsp amchur
- Salt to taste
- Oil for deep frying
Method
- Rub the oil into the flour and salt until it holds together when pressed. Knead into a firm dough with cold water and rest for 20 minutes.
- Heat oil, add fennel, coriander and hing, then the ground dal and spices. Stir on low heat until dry and crumbly. Cool.
- Divide the dough into 12 balls. Flatten each, fill with a spoonful of dal mixture, seal and flatten gently.
- Fry on low heat for 12–15 minutes, turning, until puffed, crisp and golden. Slow frying makes them flaky.
- Serve with sweet tamarind chutney, green chutney and sev.
History
Kachori is eaten across North and central India. In Indore it is a staple of the morning snack trade, alongside poha.
Significance
Kachori shops are a part of daily life in Indore, and the dish is a common choice for breakfast and for guests.