Khasta Kachori Recipe

• Dough
• 400 gm White Flour (maida) (sieved twice)
• 200 gm Oil
• Salt to taste
• Filling
• 3 tbsp Chickpea Flour (Besan)
• 150 gm Phaseolus Aureus (Moong Dal) (soaked 4 hours)
• 1 tsp Cumin Seeds (Jeera)
• 10 gm Chili Powder
• 20 gm Hot Spice (Garam Masala)
• 1 pinch Asafoetida (Hing)
• 20 gm Mango Powder (Amchur)
• 2 tsp Ginger paste
• 4 Green Chilies (finely grinned)
• Oil (as per requirement)
• Salt to taste

• Dough:
• Mix all the ingredients to make soft and elastic type dough.
• Cover it with a wet muslin cloth for seven hours.
• Knead it well before making balls as per to your requirement.
• Filling :
• Place a pan over medium heat stove and pour oil in it.
• Fry the cumin seeds and asafetida then add the moong dal after draining it out.
• 5 minutes sauté the dal then add rest of the ingredients one by one.
• Stir all for seven minutes and turn off the flame.
• Stuffing:
• Cave in the dough balls and scoop the fried masala into it.
• Seal the openings of each stuffed balls.
• Frying:
• Pour oil into a vessel and fry the kachoris golden brown.