04 March, 2016

Khasta Kachori


For the dough
Whole wheat flour: 2 Cups
Oil: 3 tablespoon
Salt:1/4 teaspoon
Chilled water : 1 Cup for kneading
Oil for frying
For the stuffing
Moong dal : 1 Cup
Fennel powder: 1 tablespoon
Coriander powder: 2 tablespoon
Ginger powder : 1/4 tablespoon
Red Chilli Powder : 1/2 teaspoon
Dry Mango powder: 1.2 teaspoon
Black cumin seeds: 1/4 teaspoon
Salt to taste
Oil : 2 tablespoon

Combine wheat flour,salt and oil in a deep bowl. Mix it well with your fingers.
Add water to the flour and knead it to make a soft dough. Cover with a damp cloth and let it sit for 15 -20 minutes.

To prepare the stuffing, coarsely grind the moong daal in a blender. In a pan, heat 2 tablespoon of oil. Add cumin seeds. Once it starts spluttering, add moon daal powder. Roast it for 2-3 minutes till it changes its color to light golden brown.Turn off the heat and allow the daal to cool a bit.
Add all the powdered spices and mix it well.
Your stuffing is ready.
To make kachoris, divide the dough into 12-15 equal sized balls. Take one dough ball and flatten it with your palm to make a 3-4 inch round. Add a tablespoon or two of the stuffing in between the circle and pull the sides of the dough towards the centre to close it. Repeat the process for the rest of the dough balls.
 Now roll out each stuffed ball with a rolling pin to make a 4 inch circle. You can use your palms too to flatten the stuffed ball.  Repeat the process for all the stuffed balls.

In a deep pan or kadahi(wok) heat oil for frying. Deep fry kachoris  on a medium heat. Take 2-3 kachoris at a time in a pan. Once they start puffing, flip it over and fry on the other side. Fry the kachoris  till they are golden brown.
Keep the fried kachoris on a paper towel to drain any excess oil.

Serve it hot with sweet chutney.

Your delicious khasta kachori is ready to eat.

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