Yummy food in Tummy: Instant Khasta Kachori at home || NO soaking ||No grinding

Thursday, May 28, 2020

Instant Khasta Kachori at home || NO soaking ||No grinding

Khasta kachori is a delicious and spicy fried puffed pastry.

I am presenting an instant recipe so you don't need to wait overnight in getting dal soaked and spend lot of time in grinding it in Mixer.

It is a very simple and quick recipe with tips and tricks so that kachoris can come out very puffed and delicious.

Kachoris are consumed in variety of ways in different parts of the country. Most people prefer it as chaat while some people prefer it with Spicy Potato curry.

Ingredients for Kachori Dough:-

2 Cup Maida / All purpose flour

1/2 cup Oil or ghee + 11/2 tbsp for greasing

1 tsp salt

about 3/4 cup water (cold water)

Oil for deep frying for kachoris

Ingredients for Stuffing:

For Dal

1 1/2 cup Moong dal
1/4 tsp salt
3/4 cup water

Spices

2 tbsp oil

1/2 tsp cumin seeds(jeera)

1/4 tsp Asafoetida(hing)

1 tbsp green chili and ginger paste

     1 tsp Coriander powder
   1/2 tsp red chilly powder
     1/2 tsp garam masala
   1/2 tsp salt

1/2 tsp coarsely fennel powder (Sauf)

   1 tsp dry mango powder (amchoor)
     1/4 cup water

Method:

Use Water to wash Moong daal (lentils). We are using Moong daal since it is a healthier alternative but you can use Urad dal as well, if you prefer that.

Cook Moong Daal in a pressure cooker along with 1/4 tsp salt and 3/4 cup water .Keep the gas on Medium-low heat for around 5 mins. Make sure you turn off the gas before you get a whistle from traditional pressure cooker.

Daal should be cooked right in a way that it does not get dissolved in the cooker.
(TIP 1:- We don't need to complete whistle, since we need cooked dal but not dissolved dal)

Once daal is ready, you can open the cooked to make sure that it is cooked right and have not got dissolved.

Heat 2 tbsp oil in a pan. Add cumin seeds and hing. When cumin seeds start cracking, then add green chili and ginger paste.

Add all spices except mango powder.

Mix well. Add 2 tbsp of water in the mixture and mix well and Stir for a minute. Once you get the right color of all the spices, add cooked dal into spices and mix it well. Add 1/4 cup water and salt.
Cook it for 2-3 minutes on medium-low heat.
Add mango powder and stir it for one more minute.

(You can adjust the spices as per your taste)

(TIP 2:- you can use masher if you want to mash dal more).
( TIP 3: If you think the dal mixture is very hard then add one or 2 tablespoons of water and mix it well )

Cooked it for few seconds more.
and turn the gas off.

TIP 4: Let the mixture little cool down (It should be warm so we can easily make ladoos)

.
Dal is ready.

To make Kachori dough:

Take a Bowl, add flour and salt, mix it well. Add some oil and mix together until all oil get consumed into the flour.(Dough consistency should be like bread crumbs and we should able to bind the dough as you can see in picture).

Add cold water (TIP 5: Iced) gradually and knead into the soft dough. (Dough should not be sticky)
Knead the dough at least 3-4 minutes. Grease your hand with oil and knead it for few seconds more.

TIP 6: Set aside and cover with wet clothes or wet towel paper.
Keep it aside for 15 minutes.

Now Make ladoo of the dal mixture.

Take small portion of dal mixture and take it into the palm and roll it to make Ladoos.

let's prepare kachodi.

To make the Kachoris:

TIP 7: Heat oil on medium gas/heat.

Grease your palm with oil and knead the dough again 2-3 minutes and divide into equal parts.

      Stuff Dal mixture in to dough. Pull the edges of the ball to wrap the dal ladoo.and make smooth ball and press between palms to give it a shape of kachori.

     TIP 8: For making Kachoris, it is very important that you do not use rolling pin instead you should use your hands , so the kachoris will not get broken and dal will not come out while frying

Your Kachoris are ready to go in to oil.

Heat oil in a frying pan on medium heat.

TIP 10: To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow.

Now Put 5-6 Kachodis in a pan, depending on the size of pan.
Fry them on medium gas. After they start to puff, slowly turn them over.
Then when they cooked from other side then turn it .
Fry until golden-brown on both sides.
(Don't turn again and again, otherwise kachoris can be broken)

( TIP 11: Kachoris should not be fried on high heat otherwise they will not be crispy.)