Sindhi Khaste

Copy Icon
Twitter Icon
Sindhi Khaste

Cooking Time

Preparation Time :2 Hr 0 Min

Cook Time : 30 Min

Total Time : 2 Hr 30 Min


Serves : 4
  • 2 cups refined flour

  • 1 cups besan

  • 1/2 tsp soda bicarbonate

  • 1 tsp salt

  • 5 tbsp oil

  • 1/2 cups for filling :split black gram skinless

  • 1 inch ginger

  • 1 nos green chilli

  • 6-8 nos cashewnuts

  • 1 tbsp raisins

  • 1 tsp fennel seeds

  • 1/2 tsp sugar

  • 1/2 tsp lemon juice

  • 1 nos oil for deep frying


  • Sift the flour ,salt and soda bicarbonate together.add oil and mix well.knead into a soft dough using sufficient water .cover with a moist cloth and set aside.soak the urad dal in two cups of water for an hour.
  • Drain and coarsely grind using a little water.peel wash and finely chop ginger . Remove stem ,wash and chop green chilli.Roughly chop cashewnuts.wash raisins and pat them dry.
  • Heat ghee in a kadai and add the ground daal ,besan,green chilli,ginger,asafoetida,coriander powder,cumin powder,red chilli powder,fennel powder,cashewnuts and raisins.cook till all the moisture has dried up. Add sugar,salt and lemon juice.
  • Mix well and remove off the heat .let the mixture cool.Divide into portion.Divide the flour dough into equal balls.Roll into small puris so that they are thinner around the edges and thicker in the centre.
  • Place a portion of stuffing in the centre and bring the edges together to form a ball.Flatten slightly .Heat sufficient oil in a kadai and deep fry kachories on low heat for 3-5 min.or until golden brown and crisp.