Tuesday, 12 February 2013

Khasta Kachori


Khasta Kachori
( Inputs from Tarla dalal )

1 Cup Maida
1/2 Teaspoon Soda Bi Carb.
2 Tablespoons Oil.
Make a dough of the above adding chilled water as needed , dough should be pliable and not sticky . Make 12 balls cover and rest for about 20 minutes while you make the filling.
Filling :
1/2 Cup Dhuli Urad Dal - Soak for an hour , grind coarsely .
1" Ginger - Minced.
1/2 Teaspoon Jeera
Hing
1 Teaspoon Dhania Seeds.
1/2 Teaspoon Sauf.
Red Chili Powder .
1 Green Chili Minced.
Salt
In a wok dry roast all the seeds , grind .
Add 1 Tablespoon ghee to the wok ,stir fry all the ingredients inc ground masala just to bring all flavors together , about 1 minute . Cool.
Roll out each portion of the dough into about 2" diameter circle and about the thickness of 2 coins.
Place one heaped teaspoon of the mixture in the center of the rolled dough.
Surround the filling mixture with the dough by stretching it over the filling mixture and seal the ends tightly .Gently press the center of the kachori with your palms to flatten - the sealed side should be on the top when you do so .
Deep fry the kachoris in medium hot oil over a slow flame till golden brown .kachoris will puff up like puris.
The kachoris will take 3-4 minutes to fry and the end result will be a beautifully puffed flaky kachori which is hollow from the inside .
Deep frying over a medium heat is the key to a good kachori.

1 comment:

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