Learn How To Make Khasta In Just 5 Easy Steps For Janmashtami

Khasta is a delightful Indian snack known for its crispy, flaky texture and savory flavor. It typically consists of a spiced dough made from all-purpose flour and semolina, which is shaped into rounds, triangles, or other forms, and then deep-fried until golden brown and crunchy. The dough is often seasoned with carom seeds, cumin seeds, and various spices, giving Khasta its distinctive, aromatic taste. Some variations include a spiced filling of onions, herbs, and spices. Khasta is enjoyed as a snack or appetizer, often paired with tea or chutneys, and is celebrated for its satisfying crunch and rich flavor profile.

Khasta is a popular Indian savory snack known for its crispy texture and spicy flavor. It's a type of flaky, spiced pastry often enjoyed with tea or as a crunchy accompaniment to meals. Here's a simple recipe for making Khasta:

1. Ingredients

For the Dough:

- 1 cup all-purpose flour (maida)

- 1/4 cup semolina (suji)

- 1/4 cup ghee (clarified butter) or oil

- 1/2 teaspoon carom seeds (ajwain)

- 1/2 teaspoon cumin seeds

- 1/2 teaspoon black sesame seeds

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder

- Salt to taste

- Water, as needed

For the Filling (optional):

- 1/2 cup finely chopped onions

- 1/4 cup chopped fresh coriander leaves

- 1-2 green chilies, finely chopped

- 1/2 teaspoon cumin seeds

- 1/2 teaspoon coriander powder

- 1/2 teaspoon garam masala

- Salt to taste

2. Instructions

Step 1- Prepare the Dough:

- In a large mixing bowl, combine the all-purpose flour, semolina, carom seeds, cumin seeds, black sesame seeds, turmeric powder, red chili powder, and salt.

- Add the ghee or oil and mix well until the mixture resembles coarse crumbs.

- Gradually add water, a little at a time, and knead to form a smooth, pliable dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Step 2- Prepare the Filling (Optional):

- If you are using a filling, heat a little oil in a pan. Add cumin seeds and let them splutter.

- Add the chopped onions and green chilies. Saut until the onions become translucent.

- Stir in the coriander powder, garam masala, and salt. Cook for a few more minutes until the mixture is well-blended and slightly dry. Let it cool.

Step 3- Shape the Khasta:

- Divide the dough into small balls. On a lightly floured surface, roll out each ball into a thin, even circle.

- If using a filling, place a small amount in the center of the circle. Fold the edges over the filling to form a sealed pocket or triangle shape.

- Alternatively, you can make simple round or square shapes without filling.

- Prick the surface of each Khasta with a fork to prevent puffing up during frying.

Step 4- Fry the Khasta:

- Heat enough oil in a deep pan or kadai over medium heat for frying.

- Once the oil is hot, gently slide in the prepared Khasta and fry until golden brown and crispy, turning occasionally to ensure even cooking.

- Remove from the oil using a slotted spoon and drain on paper towels.

Step 5- Cool and Serve:

- Allow the Khasta to cool completely before serving. They can be enjoyed as a snack or appetizer with tea or chutneys.

Enjoy your crispy and delicious Khasta!