Friday, 23 March 2012

Khasta Kachori

Readers, I got another chance to make my new recipe on rainy day. Garam-garam(hot-hot) Kachori and Coffee/Chai ki Pyaali ( cup of tea/coffee) Autumn is on the way  and I would like to share my recipe with you. The procedure is totally common and anybody can make easily. just to have patience to make :)


For The Dough
1 cup Self raising flour
2 Tbsp melted Butter/Oil
1/2 tsp salt
1/2 tsp carom seeds (Ajwain)
1 Cup Luke warm water for kneeding
oil for deep-frying

For The Filling
1/2 cup Split yellow gram
1 tsp Cumin seeds
1/4 tsp Asafoetida
1/2 tsp Ginger-garlic paste
1/2 tsp Chilli powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala
1/2 tbsp Dried Mango powder
2 tbsp Bengal gram flour
2 tbsp oil
salt to taste

Serves 2-3

First of all , we will see the procedure how to make dough.
How to make dough
Sieve the flour ,salt in mixing ball .Pour melted Butter/Oil and knead into a semi hard dough using luke warm water.
Keep the dough aside covered under a wet muslin cloth for 15-20 mins.

How to make filling Mixture
Soak moong dal for 4-5 hours.Drain the dal. Remove extra water from dal by spreading on cloth.
Heat the oil in a pan and add the cumin seeds and asafoetida.
When the seeds crackle, moong dal and sauté for a few seconds.
Add the ginger-garlic paste, chilli powder,termeric powder, garam masala, Mango powder, gram flour and salt .
and Soute for 5 to 7 minutes till the masalas are cooked. Once it is cooked, keep aside to cool down.

Make a small ball of dough and roll out ball into small circle.
Place one tbspoon of the filling mixture in the centre of the rolled dough circle.Fold the circle and
Seal the ends tightly and remove any excess dough.
Gently press the dough to become flat using palms.
Take care of kachori that the filling does not come out. Otherwise, while frying, it will come out and will spread in the oil.

Repeat the same procedure for remaining dough to make kachoris. When doing other kachoris,cover your prepared kachoris under muslin cloth.
Deep fry the kachoris in hot oil over a slow flame till golden brown on both sides.
The kachoris will puff up like puris. If the crust is very think , it takes time to fry and needs to be cooked on the inside also.
Be careful at this point.

Once it is done, serve with pudina chutney or tamarind chutney or Tomato Ketchup.

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