Sunflame-Khasta Kachori

Khasta Kachori
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INGREDIENTS

For the dough

2 cups plain flour (maida)

1/2 tsp salt

1/4 cup melted ghee or vanaspati

For the filling

1/2 cup yellow moong dal (split yellow gram) soaked for 4 hours

1 tsp cumin seeds (jeera)

1/4 tsp asafoetida (hing)

1 tsp ginger-green chilli paste

1 tsp chilli powder

1 tsp garam masala

1 tbsp dried mango powder (amchur)

2 tbsp besan (Bengal gram flour)

3 tbsp oil

Salt to taste

Other ingredients

Oil for deep-frying

For serving

2 cups beaten curds (dahi)

Green chutney

Khajur Imli ki Chutney

chilli powder

Roasted cumin seeds (jeera) powder

Chopped coriander (dhania)

Sev

INSTRUCTIONS

For the dough

• Combine all the ingredients and knead into a firm dough using a little water. Knead very well for 5 to 7 minutes.

• Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.

For the filling

• Heat the oil in a pan and add the cumin seeds and asafoetida.

• When the seeds crackle, add the soaked and drained moong dal and sauté for a few seconds.

• Add the green chilli-ginger paste, chilli powder, garam masala, amchur, gram flour and salt and stir for 5 to 7 minutes till the masalas are cooked.

• Cool and divide into 12 equal portions. Shape each portion into a ball and keep aside.

How to proceed

• Roll out each portion of the dough into a circle of 50 mm. (2") diameter.

•  Place one portion of the filling mixture in the centre of the rolled dough circle.

• Surround the filling mixture with the dough by slowly stretching it over the filling mixture.

•  Seal the ends tightly and remove any excess dough if necessary.

• Roll each filled portion into a circle of 62 mm. (2½") diameter taking care to ensure that the filling does not spill out.

• Gently press the centre of the kachori with your thumb.

• Deep fry on low heat in hot oil till golden brown on both sides. The kachoris should puff up like puris. These take a long time to fry as the crust is thick and need to be cooked on the inside also.

• Cool and keep aside.

To serve

• Place one kachori on a serving plate and make a hole in the centre.

• Fill it with 3 to 4 tablespoons of the beaten curds.

• Top with green chutney, khajur imli ki chutney, chilli powder, cumin seed powder, salt and coriander.

• Sprinkle sev on top and serve immediately.

Source: tarladalal.com

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