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Khasta Kachori Khol Recipe

The Khol (pastry shell) is made with Atta or Maida (All-purpose flour). The Khol is used to wrap the stuffing, to be deep fried at a low to medium heat

The key to being Khasta (Flaky crisp) is amount of shortening in the Khol and the low frying temperature. The amount of shortening is similar to the amount of shortening used in making short cut pastry for pie crusts. Please read my notes. 

Ingredients

1. Atta or Maida (All purpose flour): 2 Cups

2. Ghee or vegetable shortening: 4 Tablespoons

3. Salt: ¼ teaspoon

4. Cold water: 6 Tablespoons

Yields: 14 Khol

Method

1. Mix flour and salt.

2. Cut in shortening with your fingers forming coarse crumbles.

3. Add water as needed to make a soft dough.

4. Gather dough in a large ball. Cover it with a plastic film or damp kitchen towels to prevent drying.

5. Divide dough into 14 parts. Grease a plate and set the dough balls not touching each other. Cover with plastic wrap or damp kitchen towel. I use Cookie sheet for this purpose.

Yogi's Notes

1. For short cut pastry, for each cup of flour, you need 2 Tablespoon and 1 teaspoon of shortening. We have reduced the shortening to 2 Tablespoons/cup of flour. If you wish, you may reduce it further by another teaspoon.

2.  For short cut pastry, for each cup of flour, you need 2 Tablespoon and 1 teaspoon of coldwater. We have increased it to 3 Tablespoons/cup of flour to make it more pliable. You may have to increase it somewhat depending on the flour.

3. Use only cold water to make dough. Warm or hot water will melt the shortening pre-maturely.

4. Don't use oil to substitute for shortening. This will make the Khol to be oily when fried.