Khasta Kachori

INGREDIENTS

Dough-
1 Cup – Flour
2 Tbsp – Ghee
¼ Cup – Water or as required
½ Tsp – Salt
Stuffing-
1 tablespoon oil
1/4 cup moong dal ,washed
1/2 teaspoon fennel seeds coarsely grinded
1/2 teaspoon coriander seeds coarsely grinded
1 teaspoon red chilli powder
1/2 teaspoon mango powder
Pinch of asafoetida
1/2 teaspoon salt
Oil / Ghee to deep fry

INSTRUCTIONS

1. In a bowl combine flour, ghee, water and salt and make soft dough.
2. Wash and soak urad dal for 30 minutes and coarsely grind the urad dal.
3. Heat oil in a pan add cumin, fennel, asafoetida. Then add dal, all the spices and sauté on very slow fire till the moisture evaporates. Keep aside for cooling.
4. Divide the dough into small portions and roll them in palms into balls.
5. Make a small cavity in middle of each portion and place the dal mixture in the center.
6. Close the dough and seal the edges to make like a ball again.
7. Flatten each filled ball with the palms and press from the edges, leaving the middle part thick.
8. Heat ghee or oil in a wok and on slow fire deep fry all Kachories till cooked and golden brown in colour.
9. Serve hot with your choice of chutney..

Preferred recipes by Chef Rakesh Sethi.

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