Khasta kachori is a popular North Indian street food. These are round puff pastry stuffed with urad or moong dal. It’s one of the most loved street food of India. Here I used both moong dal and urad dal for stuffing.
INGREDIENTS:
For Filling:
Moong dal - 1/8 cup
Urad dal - 1/8 cup
Ginger - 1/2 inch piece
Salt to taste
Green chili - 2
Fennel seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Asafeotida pinch
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Garam masala - 1/4 tsp
Coriander powder - 1/2 tsp
Dry mango powder - 1/4 tsp
For Outer base:
Maida - 1/2 cup
Salt to taste
Ajwain seeds - pinch
Oil - 1/2 tsp
Water as required
METHOD:
1. In a big bowl add flour, salt & ajwain into it. Now, add oil and mix very well.
2. Use water to bind all these together to form the dough harder than Puri's dough. Use little amount of water at a time.
3. Keep the dough aside for 30 mins covered with a damp kitchen cloth.
4. For filling: Soak urad dal and moong dal for 30 mins. Drain them.
5. Heat oil in a pan. Add fennel seeds, cumin seeds, and asafetida.
Saute and add coriander powder, turmeric powder, green chili, ginger paste.
6. Add drained moong dal and urad dal into it. Add dry mango powder, garam masala powder, and salt.
7. Mix them well and saute till the mixture is dry.
8. For Outer base: Take a small ball of dough, roll it like a small disc-shaped circle.
9. Add the dal mixture in that and fold it completely so that mixture will not come out.
10. Keep oil for deep frying on low heat. For kachori's, it is required to keep oil on low flame always.
11. If the oil is very hot don't put kachoris in it. They will not puff up. When u put kachori in it, it should stay inside oil and very slowly comes up. Then, only they will puff up.
12. Drop the kachori's in oil and deep fry them. They will take around 15 mins to fry properly. Once, they are golden brown in color, take them out.
13. Serve hot with sweet chutney and green chutney. Sprinkle a little bit of fine sev and finely chopped onion on it.
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