Khassta Kachori Recipe

Ingredients :

For the dough :

2 cups maida.

½ tsp salt.

¼ cup melted ghee or vanaspati.

For the filling :

½ cup yellow moon dal(soaked for 4 hours).

1 tsp jeera.

¼ tsp hing.

1 tsp green chilli-ginger paste.

1 tsp chilli powder.

1 tsp garam masala.

1 tbsp amchur (dry mango powder).

2 tbsp besan.

3 tbsp oil.

salt to taste.

Other ingredients :

Oil for deep fring.

For serving :

2 cups beaten curds.

green chutney.

khajur imli ki chutney.

chilli powder.

roasted jeera powder.

chopped coriander.

nylon sev or sev.

Method Of Preparation :

For the dough :

Mix all the ingredients and knead into a firm dough by using a little water.

Knead properly for at least 5 to 7 minutes.

Divide the dough into 12 equal portion and keep it under a wet muslin cloth.

For the filling :

Heat the oil in a pan, put the jeera and asafetida.When the seeds crackle put the soaked and drained moong dal and fry for a few seconds.

Put the green chilli-ginger paste, chilli powder, garam masala, gram flour, amchur and salt. 

Stir for 5-7 minutes till all the masalas are cooked properly.Cook and divide it into 12 equal parts. Shape each part into a ball and keep aside.

How to Make :

Roll each part of the dough into the circle of 50 mm (2") diameter.

Keep one part of the filling mixture in the centre of the rolled dough circle.

Cover the filling mixture with the dough by slowly stretching it over the filling mixture.

Close the ends tightly by pinching them together and if necessary, remove the excess dough.

Roll each part into a circle of 62 mm. (2½") diameter. Also make sure that the filling does not spill out.

Lightly press the centre of the kachori with a thumb.

deep fry in a hot oil over a slow flame till they puff up and turns golden brown on both sides. 

Cool and keep aside.

serving :

Keep one kachori on a plate and a crack a hole in the centre of it.

Fill it with 3 to 4 tbsp of the beaten curds.

Put the green chutney, khajur imli ki chutney, chilli powder, jeera powder, salt and coriander on the top of the kachori.

Sprinkle sev on top.

Ready to serve.