Khasta Kachori dough made of flour and ghee stuffed with a lentil mixture and deep fried till crisp Ingredients of Khasta Kachori 2 Cups refined flour 1 4 cup ghee to taste salt cold water to mix for deep frying oil For the filling 3 4 cup black gram husked soaked 2 tbsp oil 1 tsp cumin seeds 1 8 tsp asafoetida hing 3 4 tsp garam masala 3 4 tsp chilli powder 2 tbsp fennel seeds powdered 2 tsp coriander powder to taste salt 1 1 2 tsp mango powder How to Make Khasta Kachori 1 Grind the lentils coarsely 2 Heat 2 tablespoons of oil and add the cumin seeds and asafoetida 3 When they begin to splutter add the lentils and the rest of the ingredients which make up the filling 4 Saute over low heat till the mixture is well fried It will stop sticking to the pan when done 5 Take mixture off heat and leave to cool Prepare the dough 1 Mix in the flour and salt Add the ghee to the flour 2 Make it into a crumbly mixture with the tips of your fingers 3 Add enough water to make it into a stiffish dough it should not yield easily when a finger is pressed into it Cover and leave to rest for at least 15 20 minutes 4 Make marble sized balls of the lentil mixture called pithee wetting your hands as and when necessary to prevent the mixture from sticking to them Cover with a cloth till ready to fill 5 Make about 20 smooth balls from the dough Roll them out till 1 4 thick about 5 cms 2 in diameter 6 Take one piece of rolled dough and pinch the edge all around leaving the center thicker 7 Dampen the pressed edges place a ball of filling in the center and bring wet edges together covering the filling completely Press together to seal 8 Place this piece in your palm and with the heal of the other palm press gently in the center Flatten a bit with palm first then roll it lightly in a round 9 The kachauris are now ready to be fried Heat the oil in a kadahi 10 When a piece of dough dropped in oil comes up at once put in as many kachauris that can fit in turn over immediately and lower heat to medium 11 Fry them till they all turn an even golden in color reducing the heat from medium to low 12 Takes about 10 minut

Culinary Consultants, Food Bloggers, Food Critic Writers, Food Professionals, Hospitality Food Recipe Publishers, Hotel Food Recipe Publishers, Home Chef India, Enthusiastic Food Lovers, Home Chefs & Foodies, Food Lovers Market, Food Lover Junction, The World's Best Cities For Food Lovers, The Spicy Food Lovers' Cookbook

Home Chef India, Culinary Consultants, Food Bloggers, Food Critic Writers, Food Professionals, Hospitality Food Recipe Publishers, Hotel Food Recipe Publishers, Home Chef India, Enthusiastic Food Lovers, Home Chefs & Foodies, Food Lovers Market, Food Lover Junction, The World's Best Cities For Food Lovers, The Spicy Food Lovers' Cookbook

Khasta Kachori, dough made of flour and ghee stuffed with a lentil mixture and deep fried till crisp.

Ingredients of Khasta Kachori

2 Cups refined flour
1/4 cup ghee
to taste salt
cold water (to mix)
for deep-frying oil

For the filling:
3/4 cup black gram (husked), soaked
2 tbsp oil
1 tsp cumin seeds
1/8 tsp asafoetida (hing)
3/4 tsp garam masala
3/4 tsp chilli powder
2 tbsp fennel seeds, powdered
2 tsp coriander powder
to taste salt
1 1/2 tsp mango powder

How to Make Khasta Kachori

1. Grind the lentils coarsely.
2. Heat 2 tablespoons of oil and add the cumin seeds and asafoetida.
3. When they begin to splutter, add the lentils and the rest of the ingredients, which make up the filling.
4. Saute over low heat till the mixture is well fried. It will stop sticking to the pan when done.
5. Take mixture off heat and leave to cool.

Prepare the dough:

1. Mix in the flour and salt. Add the ghee to the flour.
2. Make it into a crumbly mixture with the tips of your fingers.
3. Add enough water, to make it into a stiffish dough (it should not yield easily when a finger is pressed into it). Cover and leave to rest for at least 15-20 minutes.
4. Make marble-sized balls of the lentil mixture (called pithee) wetting your hands as and when necessary to prevent the mixture from sticking to them. Cover with a cloth till ready to fill.
5. Make about 20 smooth balls from the dough. Roll them out till 1/4 " thick (about 5 cms/ 2 in diameter).
6. Take one piece of rolled dough and pinch the edge all around, leaving the center thicker.
7. Dampen the pressed edges, place a ball of filling in the center and bring wet edges together, covering the filling completely. Press together to seal.
8. Place this piece in your palm and with the heal of the other palm, press gently in the center. Flatten a bit with palm first then roll it lightly in a round.
9. The kachauris are now ready to be fried. Heat the oil in a kadahi.
10. When a piece of dough dropped in oil comes up at once, put in as many kachauris that can fit in; turn over immediately and lower heat to medium.
11. Fry them till they all turn an even golden in color; reducing the heat from medium to low.
12. Takes about 10 minut

Khasta Kachori, dough made of flour and ghee stuffed with a lentil mixture and deep fried till crisp. Ingredients of Khasta Kachori 2 Cups refined flour 1/4 cup ghee to taste salt cold water (to mix) for deep-frying oil For the filling: 3/4 cup black gram (husked), soaked 2 tbsp oil 1 tsp cumin seeds 1/8 tsp asafoetida (hing) 3/4 tsp garam masala 3/4 tsp chilli powder 2 tbsp fennel seeds, powdered 2 tsp coriander powder to taste salt 1 1/2 tsp mango powder How to Make Khasta Kachori 1. Grind the lentils coarsely. 2. Heat 2 tablespoons of oil and add the cumin seeds and asafoetida. 3. When they begin to splutter, add the lentils and the rest of the ingredients, which make up the filling. 4. Saute over low heat till the mixture is well fried. It will stop sticking to the pan when done. 5. Take mixture off heat and leave to cool. Prepare the dough: 1. Mix in the flour and salt. Add the ghee to the flour. 2. Make it into a crumbly mixture with the tips of your fingers. 3. Add enough water, to make it into a stiffish dough (it should not yield easily when a finger is pressed into it). Cover and leave to rest for at least 15-20 minutes. 4. Make marble-sized balls of the lentil mixture (called pithee) wetting your hands as and when necessary to prevent the mixture from sticking to them. Cover with a cloth till ready to fill. 5. Make about 20 smooth balls from the dough. Roll them out till 1/4 " thick (about 5 cms/ 2 in diameter). 6. Take one piece of rolled dough and pinch the edge all around, leaving the center thicker. 7. Dampen the pressed edges, place a ball of filling in the center and bring wet edges together, covering the filling completely. Press together to seal. 8. Place this piece in your palm and with the heal of the other palm, press gently in the center. Flatten a bit with palm first then roll it lightly in a round. 9. The kachauris are now ready to be fried. Heat the oil in a kadahi. 10. When a piece of dough dropped in oil comes up at once, put in as many kachauris that can fit in; turn over immediately and lower heat to medium. 11. Fry them till they all turn an even golden in color; reducing the heat from medium to low. 12. Takes about 10 minut

Let's Connect

sm2p0