Prepare time: 10 mins
Cook: 25 mins
Serves: 5 Persons
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
Directions For Making Khasta Kachori
- 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.
- 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.
- 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.
- 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.
- 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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