Madhya Pradesh Khasta Kachori Crispy Stuffed Pastry Indore

Ingredients

• For the pastry:
• 2 cups all-purpose flour (maida)
• 4 tbsp ghee — for shortening
• 1/2 tsp salt
• Cold water — to knead a firm dough
• Oil for deep frying
• For filling:
• 1 cup chana dal — soaked 2 hours, drained and coarsely ground (not smooth)
• 1 tsp fennel seeds
• 1/2 tsp red chilli powder
• 1 tsp coriander powder
• 1/4 tsp garam masala
• 1/4 tsp asafoetida
• 1/4 tsp amchur
• Salt
• 1 tsp oil

Method

1. Make pastry: rub ghee into maida until the mixture resembles coarse breadcrumbs — this shortening is what creates the khasta (flaky) texture.
2. Add salt. Knead with cold water into a firm, non-sticky dough. Rest 20 minutes.
3. Make filling: heat 1 tsp oil. Add fennel seeds — sizzle.
4. Add the coarsely ground chana dal. Add all spices. Cook on medium stirring for 5 minutes until the dal filling is dry and fragrant. Cool.
5. Divide dough into 12 balls. Flatten each into a small round.
6. Place 1 tbsp filling in the centre. Bring edges up and seal completely. Reshape into a smooth ball.
7. Gently flatten slightly — the kachori should be thicker than a samosa but flat enough to fry evenly.
8. Heat oil to medium temperature. Fry kachoris on medium heat for 5 to 6 minutes per side until crispy and deep golden.
9. The low-medium heat is essential — it creates the khasta (flaky, layered) texture rather than a tough outer shell.
10. Drain. Serve with tamarind chutney and green chutney.