Khasta Kachori

Kachori (pronounced [kətʃɔːɽiː]) is a spicy snack, originating from the Indian subcontinent, and common in places with the Indian diaspora and other South Asian diasporas. Alternative names for the snack include kachauri, kachodi, and katchuri. Filled with the amazingly flavored roasted moong dal, these perfect kachoris are a must-try recipe at home! So, let's explore the spectacular Rajasthan seal packed and fried fresh in these mouthwatering street style kachoris!!

Ingredients:

2 tbsp - crushed coriander

1 tbsp - crushed fennel

1/2 tbsp - crushed Cumin

¼ tsp – Asafoetida / Hing

1/2 tbsp - kasoori methi

2 tbsp - red chili

1 tsp - Black salt

1/2 tsp - garam masala

1 tbsp - Amchur/ Dry mango powder

1/2 tsp - Black pepper powder

1/3 cup - Besan / chickpea flour

1/2 cup - Moong dal (soaked & crushed coarsely)

1 tbsp crushed ginger-green chili

Salt o taste

2 tbsp – Ghee

Kachori Mixture

Drain all the water from the soaked dal and add the soaked dal/ lentils to a grinder jar.

Using the pulse option, lightly crush or make a roughly coarse mixture. Do not grind too much. Then heat a pan. Add 2 tablespoon ghee, Once the ghee melts, add all the spice powders one by one. Keep the flame to its lowest and mix very well. Then add Besan/ chickpea flour and roast along with the spices while stirring continuously for a few minutes. Now add the coarsely ground moong dal. Saute while stirring continuously for another 3 to 4 minutes on a low flame. Allow the mixture to cool completely.

Dough

2 cup - Maida

1 tsp - Salt

1/3 cup- 80 ml – Ghee (melted)

Water as required.

Ghee to deep fry.

Preparing kachori dough

Take 2 cups all-purpose flour (maida) in a bowl or pan.

Add 1 teaspoon salt or as per taste.

Add 1/3 cup ghee. With your fingertips mix the ghee with the flour for a few minutes. You have to mix well until you get a breadcrumb-like texture. Now add 1/4 cup of water, add another 1/4 cup (more or less as needed)

Knead to form a smooth dough. The dough should be soft and pliable. Knead the dough for a few mins.

Cover the dough with a moist muslin or kitchen towel. Let the dough rest for 15 minutes.

Making Kachoris

Now make small balls from this moong dal mixture. You can also spread some oil on your palms while making the balls. Cover and keep aside.

Now lightly knead the dough. Then roll the dough into a log. Divide the dough into as many balls are you make from the moong dal mixture, now this could vary based on the size of the balls. I usually get around 12-14 Kachoris.

Take a portion of the cut dough and flatten it with your fingers. Keep the edges thin while flattening. You can also use a rolling pin to flatten, however, I prefer to use my hands.

Now place the moong dal stuffing ball on the flattened dough. Bring the edges of the dough together and join them at the center. Excess dough can be pinched off and removed if needed.

Fill all the portions of dough and set aside covered with a cloth.

Heat oil for frying and keep the flame to a low. When the oil is just hot enough, you can add the kachoris. Make sure the oil is not medium hot or very hot. to check the temperature while frying, add a small piece of dough to the Ghee. If it comes slowly and steadily to the surface, then the kachoris are ready to be fried. if the dough comes quickly, the oil is too hot. So lower the flame. If it does not come on the surface, then the oil is cold. When the kachoris start puffing up, then gently nudge each kachori with a spoon, so that they puff up well.

When the base becomes lightly golden, then gently turn them over. The frying takes about 7 to 9 minutes. Continue to fry on a low to low-medium flame till the kachoris become golden. While frying you can turn them often to get an even color.

Remove with a slotted spoon and drain on a kitchen towel.

Say a little prayer and serve khasta kachori warm with some tamarind dates and green chutney.

To make Kachori chaat pour some lightly sweetened yogurt (blended well) and top it with the green and tamarind date chutneys.