Khasta Kachori

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Why recepie famous for?

Ingredients

1 cup all purpose flour,
1/2 cup moong dal.
1 pinch powdered asafoetida,
1/4 teaspoon minced green chilli,
1/4 teaspoon garam masala powder,
2 teaspoon dry mango powder,
1 cup refined oil,
3 tablespoon beaten yoghurt (curd),
2 tablespoon melted ghee,
1/2 teaspoon cumin seeds,
1/4 teaspoon minced ginger,
1/4 teaspoon coriander powder,
1/2 teaspoon red chilli powder,
1 tablespoon gram flour (besan),
salt as required,
For Garnishing,
2 tablespoon sev,
2 tablespoon boondi,

Instructions

Step 1
To make this simple Kachori recipe, mix maida, gram flour and ghee in a bowl. Add some salt and a little water. Knead these ingredients into a firm dough. Make small balls of the dough and keep aside. Heat some oil in a frying pan over moderate flame. Add cumin seeds and asafoetida powder. Fry for 30 seconds, add moong dal and fry for a minute.

Step 2
Now add the green chilli paste, ginger paste, garam masala powder, gram flour, red chilli powder, mango powder, coriander powder and salt. Mix well and cook for 5 to 6 minutes.

Step 3
Roll the dough into small/medium circle and add 1 or 2 tsp of the filling in the center. Fold well and roll again ensuring the filling does not come out.

Step 4
Heat oil in a deep frying pan over medium flame. Fry the prepared kachoris until golden brown on both sides and puffed up. Remove and drain excess oil. To serve, crack a hole in the centre of the kachori. Add 2 to 3 tbsp of beaten curd.

Step 5
Add green chutney, yoghurt, sweet tamarind chutney, red chilli powder, onions, cumin powder, coriander leaves and salt on top. Garnish with boondi or sev and serve.

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