Khasta Kachori
Ingredients:
| Ingredients |
|
| Maida / All Purpose Flour |
1 cup |
| Melted butter |
4 tbsp |
| Salt |
To taste |
| Split Moong Dal |
1/4 cup |
| Oil |
2 tbsp |
| Small piece of Ginger |
| Green Chilli |
1 |
| Red Chilli powder |
1/2 tsp |
| Garam Masala |
1/2 tsp |
| Amchur powder |
1/2 tsp |
| Fennel powder |
1/2 tsp |
| Fennel Seeds |
1/2 tsp |
| Fine Sev |
1 tbsp |
| |
|
Method:
- Take maida in a mixing bowl, to that add salt to taste and melted butter.
- Now mix the flour with butter until it turns crumbly.
- Add few splash of water to make it in to stiff dough.
- Cover and let the dough rest for 30 mts.
- Rinse and soak moong dal in cold water for 2 to 3 hours.
- After dal is soaked drain excess water from it.
- Now add soaked dal in blender and grind to make coarse paste out of it.
- Add ginger and chilli to blender and grind to make smooth paste.
- Heat up oil, add fennel seeds, let them sizzle.
- Add moong dal paste, mix well and saute until oil starts to separate from dal and dal gets deep golden color.
- Add chilli paste, red chilli powder, garam masala, amchur powder, fennel powder, salt to taste, sugar to taste.
- Mix well and continue to cook for 5 more minutes.
- Turn the heat off and add fine sev in dal mixture and mix well.
- Allow the stuffing to cool down a bit.
- Now divide the dough in equal lemon sized balls.
- Roll that like a small puri.
- Put the spoonful of stuffing and seal the edges by bringing all the sides of puri together at the middle.
- Again flatten out puri in to round disc.
- Deep fry puri oil hot oil till it gets deep golden color.
- Serve hot with mint and tamarind chutney!
Time & Temperature:
Disclaimer :
The standard commercial recipes are developed to serve as a guide to help professional bakeries to introduce new items on their menus. The recipes can- to an extent- be customized as per the needs of the customer. End results depend on the ingredient quality, processing and baking parameters.
