Learn how to make khasta kachori, the crispy and delicious Indian snack with a spicy, savory filling
Everyone loves a savory, deep fried, crispy snack and one of the tastiest around has to be khasta kachori. The word 'khasta' actually means 'crispy' in Hindi and this mouthwatering vegetarian snack is enjoyed as a street food in both central and northern India.
It consists of a wonderful flaky puff pastry wrapped around a filling of moong dal and spices, then deep fried. It is eaten at any time of day and is often served with potato curry for breakfast, or as an appetizer with green chutney.
Alternatively, you could serve it with curry to make a great dinner. Chances are, though, you'll enjoy eating these crispy treats just as they are!
What is moong dal?
They are the split version of whole mung beans and are often cooked with tomatoes, onions, herbs and spices to make a side dish.
How to make your own ghee
This recipe calls for ghee, which is a type of highly clarified butter. It is great for cooking as it has a higher smoke point than regular butter, meaning it doesn't burn as quickly.
You can buy ghee in almost any grocery store, but if you only need it for this recipe you might prefer to have a go at making it yourself.
- Add unsalted butter to a small pan and warm over a low heat.
- Once the butter has melted and is starting to simmer, it separates into layers.
- At the top is a layer of foam, caused by the evaporation of the water in the butter. Skim if off with a spoon. You'll need to do it a few times before it is all gone.
- As the butter continues to cook, the foam becomes clear bubbles, with a translucent middle layer and - underneath that - milk solids at the bottom of the pan. Cook for about 20 minutes and the ghee will be done - all you need to do then is remove it from the heat, let it cool for a few minutes, then strain it through cheesecloth or a coffee filter into a glass container.
- Once cool, the ghee will be pale yelow in color and opaque.