The mention of the word Kachori in India and one instantly starts thinking of chaat items available in North India. However, the glutton that I am, I love this preparation even as breakfast. And, when you have a dear friend, who is sweet enough to carry yummy Khasta Kachoris from Kaleva Bikaner Wale Ka in Delhi all the way to Mumbai, you know you are going to be in food heaven.
Khasta Kachori is a more crumbly version (hence known as “khasta” in the local language) of regular Kachori. As you eat it, you can feel the flaky texture come alive in your mouth.
So, what is this delicious marvel made up of?
Well, it is usually made of maida (all-purpose flour) which is kneaded into dough balls that are rolled out into discs of about few inches in diameter. Each disc is then pulled together in a cup-shape and stuffed with a tangy lentil (generally moong dal) filling. After the filling is placed in the disc, it is rolled a little to flatten it. The disc is then slowly, deep fried until it puffs up making it hollow and flaky and a lovely golden color appears on both the sides.
Just before eating, the shell of the hot khasta kachoris is then broken at the centre to further enhance its flavor by adding tamarind or mint chutney. A perfect breakfast setting is to have a hot cup of masala tea to go with a piping hot khasta kachori.
Do try out the KHASTA KACHORI in breakfast and let me know how the experience was.
Till then, HAPPY EATING…
- Regional Indian Food & Travel enthusiast