Khasta Kachori is considered a spicy fried puffed pastry. Filled with spicy Moong Dal mixture and deep fried to give a delicious crunchy snack that can be had at any meal during the day.
It could be had at breakfast with Yogurt and Potato curry, taken as appetizer with Green or Tamarind chutney or even had with Aloo Dum at lunch or dinner.
Let’s get to making it.
What you will need:
For the dough:
- All Purpose flour (plain flour or maida) - 1 cup
- salt – ¼ tsp
- oil - 2 tbsp
- chilled water (more or less as needed) – ¼ cup
For the filling:
- yellow moong dal – ¼ cup
- fennel seeds coarsely ground (saunf) - 1 tsp
- coriander seeds coarsely ground (dhania) - 1 tsp
- red chilly flakes - 1 tsp
- ginger powder – ¼ teaspoon
- mango powder (amchur) – ½ tsp
- asafetida (hing) – a pinch
- salt – ½ tsp or as per taste
- oil - 1 tbsp
- water - 2 tbsp
- oil to deep fry
making the dough
- Mix the flour, salt and oil.
- Add the chilled water slowly, mixing with your fingers as you pour.
- Do not knead the dough hard. It should be soft.
- Cover the dough, keep aside and let it sit for at least fifteen minutes.
making the filling
- Grind the moong dal dry, almost to a powder.
- Mix one tbsp of oil with the ground dal in a frying pan and roast over medium flame for about two to three minutes or until dal changes color slightly. Stir continuously as you heat.
- Turn off the heat. Add all the spices mix well. Let the mixture cool off.
- Add two tablespoons of warm water and mix it well. Let it sit for ten minutes and cover with demp cloth.
making the Kachoris
- Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.
- Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle, leaving center a little thicker than the edge.
- Mold the dough into a cup and place 1 tsp of filling in the center. Pull the edges of the dough to wrap the dal filling.
- Proceed to make all 12 balls in similar fashion.
- Let the filled balls sit for three to four minutes before rolling.
- Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter.
- Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
- Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.
- Enjoy the kachoris hot with tangy chutney immediately or have it whenever you like.
Kachories can be stored for at least a week in an airtight container
- Never roll the kachoris with a rolling pin. Small holes get created in the dough through which oil would seep in and make the kachoris swell uneven.
- One could always try urad dal or chana dal instead of yellow moong dal for variety.
The method for making remains the same.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link="https://www.youtube.com/watch?v=XlV_OrVea9w"][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Kind courtesy – www.manjulaskitchen.com[/vc_column_text][/vc_column][/vc_row]