Khasta Kachori - M M Mithaiwala

Khasta Kachori - M M Mithaiwala 

“Khasta” means crisp and flaky  & “Kachori” is an Rajasthani Indian snack !

What's better than Kachori on any cozy, lazy, rainy afternoon?

Ingredients :-

For the Dough:

• 1/2 cup wheat flour
• 1/2 cup maida
• 1/4 teaspoon salt
• 2 tablespoons oil
• chilled water to bind the dough

For the Filling

• 1/2 cup readymade Moong Dal Namkeen
• 1 teaspoon asafoetida
• 2 teaspoon ajwain
• 2 teaspoon each (cumin Powder, coriander Powder, red chilli powder, dry mango powder, fennel powder, pomegranate seeds powder - Anardana, chaat masala powder)
• oil for deep frying

Method for Moong Dal Khasta Kachori 

• Mix the flour, salt and oil and rub oil and flour between fingers to get bread crumb like texture. 
• Add the chilled water slowly, mixing with your fingers as you pour. 
• Add just enough water to get all the dough together and knead to make a soft and
• smooth dough.
• Cover the dough and let it rest for at least fifteen minutes. 

 

           For Filling:

• Crush Moong Dal Namkeen in blender to a coarse powder.
• In a pan dry roast all the masalas for filling and mix nicely with crushed namkeen, adjust salt and seasoning as per taste.

        For Making Kachori:

• After 15 minutes of resting, knead the dough just once more to make it smooth. 
• Divide the dough in lemon size equal parts.
• Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle leaving center little thicker then edges around.
• Mold the dough into a cup & place 1 teaspoon of filling in the center. 
• Pull the edges of the dough to wrap the dal filling. Repeat with the rest. Let the filled ball rest for 3 to 4 minutes before rolling.
• Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle.
• Preheat oil for deep frying in a frying pan on medium heat. Fry these stuffed moong dal kachori's on medium-low heat. 
• After they start to puff, slowly turn them over to the other side. Fry until golden-brown on both sides.
• Serve the Moong Dal Khasta Kachori with yogurt, Green Chutney,Tamarind Chutney & chopped onion.

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Recipe - Make Flaky,crispy,spicy,fried Kachoris in just 8 easy steps !

Khasta Kachori - M M Mithaiwala

Kachori, a word that conjures lot of lovely memories spent during college days.

Khasta Kachori is a delicious, spicy, fried puff , great as an appetizer or as part of a festive meal for any occasion.

Here is how to make this Flaky & crispy Kachori’s is just 8 easy steps :)

Ingredients:

• 1 cup maida (all-purpose flour)
• 1 tbsp rice flour
• 2 tbsps oil
• enough cold water to knead the maida
• salt to taste
• oil for deep frying

8 Easy Steps

1. Mix one cup of white flour (all purpose or plain flour), 1 tablespoon of rice flour, 2 tablespoons of oil and salt. Make a dough. Knead the dough well, using cold water.
2. Divide the dough into small balls. Keep them covered with moist cloth for 20 – 25 minutes.
3. While the dough is resting, soak ¼ cup of mung bean and ¼ cup of black gram for 3 hours. Drain the water and allow it to dry.
4. Add the oil to a frying pan. Add crushed cumin seeds and asafoetida. Wait until it turns brown. Now add the ginger and green chilli paste, gram flour and spice powders of your choice. Sauté them for a minute or two.
5. At this stage, the fillings for the kachori are ready. Place the fillings on a plate.
6. Take out the balls (of flour). Roll the balls using a rolling pin and roll into a thick poori. Add the kachori fillings in the center. Enclose the kachori fillings with the outer part of the poori to make a pocket. Make the same with the other balls.
7. Add oil to the frying pan and heat on medium flame for frying the kachoris.Add the kachoris to the oil and fry them until they're properly cooked and their colour turns to golden–brown.
8. Transfer the Khasta Kachori onto a plate. They're now ready to serve!

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