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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Khaman Dhokla Recipe - M.M.Mithaiwala

 
 
Ingredients:- 

• 1 or ½ cup Gram Flour (Besan/Chickpea Flour)
• 1 tablespoon Semolina (rava/sooji)
• 1½ teaspoon Lemon juice
• 1 or ¼ teaspoon Eno Fruit Salt
• 1 teaspoon crushed Green Chilli-Ginger
• ½ cup Water
• 1/4 cup Curd (yogurt)
• 1 teaspoon Oil
• Salt to taste

For Tempering:- 

• 2 tablespoons Oil
• 10-15 Curry Leaves
• 1/2 teaspoon Mustard Seeds
• 1/2 teaspoon Cumin Seeds (optional)
• 1 teaspoon Sesame Seeds (til)
• 1 tablespoon Sugar
• 4 Green Chillies, slit lengthwise and cut into halves
• 2 tablespoons chopped Coriander Leaves
• 2 tablespoons grated Fresh Coconut
• 1 pinch Asafoetida (hing)
• 1/2 cup Water

Direction:-

1. Take all ingredients to prepare batter. Pour approx. 2-3 cups water in steamer at bottom and heat it over medium flame.
2. Grease 2 small plates (4-5 inch diameter) using 1-teaspoon oil.
3. Take gram flour, semolina, lemon juice, green chilli-ginger paste, curd, salt and add 3/4 cup water in a bowl.
4.  Mix them properly into smooth batter. Make sure that there are no lumps.
5. Add Eno fruit salt in batter and stir in one direction for approx 1 minute.
6. Now, pour batter immediately into each greased plate and fill it upto 1/2-inch thickness.
7. Place plates in steamer and steam for 10-12 minutes over medium flame.
8. After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.
9. Takeout plates from steamer and let them cool for few minutes. Cut dhokla into small squares using knife.
10.  For tempering heat 2 tablespoons oil in a small pan. Add mustard seeds and a pinch of asafoetida. 
11. When seeds begin to crackle, add cumin seeds, sesame seeds, curry leaves and green chillies. Saute them for few seconds.
12. Add 1/2 cup water and sugar and bring it to boil; let it cook for a minute over high flame. Tempering is ready, pour it over dhoklas and toss gently until each dhokla is coated well with tempering.
13. Garnish with chopped coriander leaves and grated coconut and serve.

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