Khasta Kachori

Khasta Kachoris  are yummy dish which served with Watery aloo  and dry sweet pumpkin in Mathura, Uttar Pardesh
Khasta Kachoris can be make with Moong dal or urad dal.


 

Make 12-14 Kachoris.

Ingredients for Kachori:

   2 1/2 cup Maida or All purpose flour

3/4  cup Oil or ghee 

2 tea spoon salt

about 1 cup water (cold water) 

Ingredients for filling:

·         1 cup Moong dal

·         1 Tablespoon grinded fennel seeds (saunf)

·         1/2 Tablespoon Coriander powder

·         1/2 Teapoon red chilly powder

·         1 tbsp ginger paste

·         1 1/2 teaspoon dry mango powder (amchoor)
           1/4 tea spoon garam masala 

·         Pinch of asafoetida (hing)

·         11/2 teaspoon salt (adjust to your taste)

·         1 tablespoon oil

·         2 1/2 tablespoons water
          1 tbsp green chili paste

·         Oil to deep fry

Method:

To make Kachori dough:
Take a Bowl  add flour and salt. Mix well
Add oil and mix together until all oil corp-orated into the flour.(Dough consistency should like bread crumbs)
Add water and knead into the soft dough. (Dough should not be sticky)
Knead the dough at least 3-4 minutes.
Set aside and Wrap by plastic or muslin cloth for 20- 25 minutes.

To make filling:
Soak dal for 3-4 hours and drain well.
Take a blender , add moong dal, add all spices, green chili paste and ginger paste
Mix well. Blend in a blender .Make a thick paste.

(Note :- don't mix water while grinding).
Take a pan . add 1 tablespoon oil .

      Add dal paste in a frying pan and roast on medium heat for about 5 minutes. 

     Turn off the heat. Let the mixture cool off.

      ( If you think the paste is very hard then add one or 2 tablespoons of warm water and mix it well and Let it sit for 10 minutes).

To make the Kachoris:

1.    Grease your palm with oil and knead the dough again 2-3 minutes and divide into equal parts and roll them into smooth balls. 

2.    Roll the ball light handed ( as like puris)

3.    Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest.

4.    Set the kachoris on a surface with the seams facing up. Roll the ball light handed .

(Note :-you can use also your palm to roll it ).

5.    Heat oil in a frying pan on medium heat. To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow. 

6.    Fry them on medium gas. After they start to puff, slowly turn them over.

7.    Fry until golden-brown on both sides.

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

Kachoris are ready to serve.They can be served with aloo sabji or can serves as Kachori chat using curd or chutneys.......
so enjoy

Tips :-

When r u kneading dough ....before mixing water , flour and oil mix well at least 2 minutes or  until oil incorporated into flour
Always  fry kachodi on medium heat .
Adjust salt and spices as per your taste.