Khasta Kachori
Serves: |
7 |
Recipe Type: |
Veg. |
Calories Per Serving: |
104.4 |
Preparation Time: |
30 M |
Cooking Time: |
40 M |
Difficulty: |
Average |
Ingredients:
- 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
Cooking Instructions:
- 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.
Suggestions:
- Best serve it with coriander, tomato or mint sauce.