Khasta Kachori is a very popular Indian evening snack. Making kachoris requires a little skill and this video is a step by step guide to making them successfully. All the efforts towards making Khasta Kachori are worth because they are extremely delicious. Serve with your favorite chutney and enjoy!
|All purpose flour||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs) , chilled|
|Yellow moong dal||1⁄4 Cup (4 tbs) , ground|
|Ground fennel||1 Tablespoon|
|Coriander||1 Teaspoon , powdered|
|Chili flakes||1 Teaspoon|
|Mango powder||1⁄2 Teaspoon|
|Ginger powder||1⁄4 Teaspoon|
1. In a mixing bowl, place flour, add salt and oil mix it well.
2. Gradually add water and mix with fingers to form dough.
3. Keep aside for 15 minutes.
4. In a mixing bowl, take grounded moong dal, add fennel powder, ginger powder, pinch of asafetida, salt and oil mix lightly.
5. Heat a skillet and roast the mixture for about 3 minutes until aromatic.
6. Transfer the mixture to a bowl and cool it down to room temperature.
7. Add 1 ½ tablespoon of water and mix it let it sit for 3-4 minutes for the water to get absorbed.
8. Knead the dough for a minute and divide the dough into 12 equal parts.
9. Press each part with fingers to form a 4 inch round shape.
10. Fill it with 1 teaspoon of dal mixture and close it like dumpling.
11. Similarly fill each of the remaining 11 dough portions.
12. Let the balls sit for 3-4 minutes.
13. Take individual balls and press with palm over the folded part of the ball to roll into a flat round shape.
14. In a wok, heat oil and drop a small piece of dough to check if the oil is hot enough if the piece rises to the top it is hot enough.
15. Add the rolled out kachories, let them fry for 3 minutes until they are nicely puffed up and brown.
16. Turn them and fry the other side for 2-3 minutes.
17. Remove and drain over paper towels.
18. Serve as is or with chutney.