Khasta Dal Kachori

Notes

• For an extra burst of flavor, consider roasting the fennel seeds, cumin powder, and coriander powder lightly before adding them to the filling. This will intensify their aroma.
• When sautéing the gram flour (besan), be sure to stir continuously to prevent burning. The flour should turn golden and release a nutty aroma. Sautéing properly ensures the flour doesn’t taste raw in the filling.
• After adding the drained urad dal to the gram flour mixture, cook until the mixture turns a slightly deeper shade. This helps develop a rich flavor. Make sure the dal and besan are fully combined before adding spices.
• Crush the dried kasuri methi leaves between your palms before adding them to the filling. This helps release more flavor, giving the kachori a signature aroma. Add a bit more after cooking for a stronger flavor if desired.
• Ensure the filling cools completely before shaping it into balls. Warm filling can make the dough soggy, leading to potential breakage during frying.
• Take time to rub the ghee into the flour until the mixture resembles coarse crumbs. This step is crucial for achieving the flaky, crispy texture of khasta kachoris. It ensures that the ghee is evenly distributed and helps create layers.
• Add warm water little by little, as too much water can make the dough sticky and hard to manage. The dough should be soft yet firm enough to hold its shape without sticking to your hands.
• After kneading, firmly tap the dough on a wooden surface 15-20 times. This trick is helpful for developing gluten in the dough, making it smoother and more elastic. It also helps achieve that flaky texture.
• Let the dough rest for at least 10-15 minutes under a damp cloth. Resting makes the dough more pliable and easier to work with, which prevents it from breaking during filling and frying.
• While wrapping the dough around the filling, make sure the edges are sealed well. A loose seal may cause the filling to leak out while frying, making the kachori greasy.
• Add only 1.5 tablespoons of filling per dough ball. Overfilling can cause the kachori to burst while frying. If unsure, err on the side of less filling until you get comfortable with the process.
• When pressing the filled dough into a disc, do it gently to avoid tearing the dough. Lightly press with your palms or fingertips to maintain the seal and shape.
• Start frying at medium heat, then reduce to medium-low. If the oil is too hot, the kachoris will brown quickly on the outside while remaining uncooked inside. To test, drop a small piece of dough in the oil—it should sizzle and float slowly.
• Fry the kachoris slowly, turning them occasionally for even cooking. This slow frying (about 20-25 minutes) is key for achieving the crisp, flaky texture and golden color. 
• After frying, drain the kachoris on paper towels to absorb any excess oil. This keeps them light and non-greasy.
• If you need to reheat the kachoris later, use an oven at low heat to maintain their crispness instead of a microwave, which can make them soft.
• Serve the khasta kachoris hot with tangy tamarind chutney, spicy green chutney, and fried green chilies. They’re best enjoyed fresh, showcasing their crispy, flaky texture alongside the rich, spiced filling.