Monday, 22 July 2013

Khasta Kachori – how to make khasta kachori


For stuffing

½ cup yellow moong dal
1 tbsp red chili powder
1 tbsp fennel seeds
1 tsp garam masala powder
½ tbsp dry mango powder
Pinch of asafoetida
2 tsp fennel seeds
2 tbsp oil
Salt to taste

For outer crispy layer

2 cup refined flour
2 tbsp oil
Pinch of cooking soda
Salt to taste

For garnishing

2 tbsp coriander chutney
2 tbsp dates tamarind chutney
2 tbsp thick curd
2 tbsp sev
2 tbsp masala peanut
2 tbsp pomegranates

Oil for deep fry                             


For stuffing:
 Soak yellow moong dal in water for 1 or 2 hours. Drain the water completely. Heat the oil in a pan add asafoetida, fennel seeds, soaked yellow moong dal and salt, mix it well cover and cook for 5 minutes on law flame, stir occasionally. Add red chili powder, dry mango powder and garam masala powders mix it well and cook till all the moisture has dried. Keep aside for 10 minutes. Blend dal coarsely into the blender like a crumble without using water. Divide this mixer in 10 to 12 equal portion ball.

For outer crispy layer

Combine all the ingredients of outer layer in a bowl. Add water as needed and knead smooth dough and keep aside for 15 minutes. Divide dough into 10 to 12 equal size balls. Roll out each ball into thick puri. Put 1 ball stuffing mixture in the center of one puri. Surround the filling mixture with the dough by slowly stretching it over the filling mixture. Seal the ends tightly and make a ball. Flatten the ball slightly.
Heat the oil in a frying pan, deep fry kachori on law flame till golden brown on both sides. Keep aside.

Garnish with curd, coriander chutney, dates tamarind chutney, sev, masala peanut, pomegranates and coriander at the time of serving.

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