Sunday, 22 July 2012

Khasta Kachori

Khasta Kachori

Khasta Kachori

Khasta Kachori


For the dough:

2 cups fine flour (maida)
1 tbsp  oil
1/2 tsp salt
Water as required

For the filling:

1/2 cup yellow moong dal 
1 tsp cumin seeds 
1/4 tsp asafoetida 
1 tsp ginger-green chill paste
1 tsp red chill powder
1/2 tsp turmeric powder
1 tsp garam masala
1 tsp dry mango powder
2 tbsp gram flour 
1 tbsp oil
Salt to taste
Oil for frying


For the dough:

1. Combine all the ingredients & knead into a semi-soft dough using enough water.

2. Knead  well for 5 to 7 mins.

3.Keep it covered under a wet muslin cloth for 1/2 an hour.

4. Divide dough into equal portion.

For the filling:

1. Wash &  soak dal for 4-5 hours, drain  soaked  dal.

2. Heat  oil in a pan & add  cumin seeds & asafoetida.

3. When the seeds crackle, add  ginger-green chili paste.

4. Now add red chili powder,
turmeric powder garam masala, dry mango powder,gram flour,
    dal, salt & stir for 5 - 7 mins till  dal & gram flour are cooked.

5. Cool & divide it into  equal portions. Shape each portion into an even sized round & keep 

For the kachori:

1. Roll out each portion of the dough into a circle.

2. Place one portion of the filling mixture in the center of the rolled dough circle.

3. Surround the filling mixture with the dough by slowly stretching it over the filling mixture.

4. Seal the ends tightly.

5. Roll each filled portion into a circle taking care to ensure that the filling does not spill out.

6. Gently press the center of the kachori with your thumb.

7. Repeat with the remaining dough & filling to make  more kachoris.

8. Deep fry the kachoris in hot oil over a slow flame till golden brown on both sides.

9. Serve hot with green/tamarind chutney or sauce.


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