Khasta Kachori

2 years ago | Home Cooking
Khasta Kachori

To make dough
Maida - 2 cups
Salt - 1/2 Tsp
Ghee - 2 Tbsp
Oil - 1 Tbsp

To make filling
Moong Dal - 1/2 cup
Ghee - 1 Tsp
Salt to taste
Chili powder - 2 Tsp
Amchur powder - 1 Tsp
Chaat masala - 1 Tsp
Coriander powder - 1 Tsp
Kala Namak - 1 Tsp

Oil for deep frying

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1. For the dough, take maida in a large bowl, add salt, ghee, oil and mix them together
2. Gradually add water and mix it together to form a dough
3. Knead the dough for 10 minutes minimum and keep it aside for 30 minutes
4. For the filling, soak the moong dal for 2 hours minimum
5. Strain it and grind it coarsely
6. Heat a pan and add some ghee
7. Once the ghee is hot add the coarsely ground moong dal to the pan
8. Add salt, chili powder, amchur powder, chaat masala, coriander powder and kala namak
9. Saute the moong dal mixture till it is cooked and becomes dry, and let it cool down
10. Take a small amount of the dough and roll it out thinly
11. Place the filling in the middle and seal the dough, pinch off the excess dough and flatten it slightly
12. Meanwhile, heat a kadai with some oil for deep frying
13. Once the oil is hot, slowly add the kachoris into the hot oil and slow cook them till they turn golden brown in color
14. Once the kachori turns golden brown in color, take them out and serve them with some mint chutney

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