Saturday, July 21, 2012

Khasta Kachori

Time 45 min
For The Dough (crust)
Maida 2 cups
Hot oil 1/4 cup
Salt 1/2 tsp
For The Filling

Yellow moong dal /split yellow gram 1/2 cup soaked for 3 hours
Cumin seeds 1 tsp
Asafoetida 1/4 tsp
Ginger-green chilli paste 1 tsp
Chilli powder 1 tsp
Garam masala 1 tsp  

Fennel Seeds / Sauf powder 1 tsp
Tamarind paste 1 tsp or more as per taste
Besan / bengal gram flour 2 tbsp
Oil 3 tbsp
Salt to taste

For making dough 

Combine all the ingredients and knead into a semi-soft dough using enough water. Knead very well for 8-9 minutes. Keep it aside for 1/2 hour. Then divide the dough into 10 equal parts and keep covered under a wet muslin cloth.
For the filling
Drain the soaked moong dal. Heat the oil in a pan and add the cumin seeds and asafoetida.Then the seeds crackle, add the moong dal and sauté for a few seconds.
Add the ginger-green chilli paste, chilli powder, garam masala, tamarind paste, fennel seeds powder, gram flour and salt and stir for 10 to 12 minutes till the masalas as well as dal are cooked.
Allow it to cool and divide into 10 equal portions. Shape each portion into an even sized round and keep it aside.
Actual method
Roll out each portion of the dough into a 2 inch circle. Place one portion of the filling mixture in the centre of the rolled dough circle. Surround the filling mixture with the dough by slowly stretching it using fingers over the filling mixture. Seal the ends tightly and remove any excess dough. Roll each filled portion into a 2.5 inch circle taking care to ensure that the filling does not spill out. Gently press the centre of the kachori with your thumb. Repeat this process for the remaining dough and filling to make 9 more kachoris. Deep fry the kachoris in hot oil over a slow flame till golden brown on both sides. 
Serve with sweet chatney, green chutney, curd and shev.



It takes time to fry kachoris for good crust.

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