Besan /Chickpea flour Khasta Kachori

Name: Besan /Chickpea flour Khasta Kachori
Cuisine: Indian
Ingredients: 1 cup all purpose flour; 2 tbsp whole wheat flour; 2 tbsp refined oil; 1 tsp ghee; 1/4 th tsp baking powder; 1/4 th tsp salt; 1/4 th tsp ajwain/carom seeds; 1/4 th cup water approximately; For Filling :; 1/2 cup besan/chickpea flour; 1 pinch hing; 2 green chillies; 1 tbsp oil; 1/4 th tsp cumin seeds; 1/4 th tsp fennel seeds; 1/4 tsp salt; 1 tsp sugar; 1/4 th tsp garam masala; 1/2 tsp kasoori methi; 1/2 tsp mango/amchur powder

Kumkum Chatterjee @cook_12055532

#ebook /post-31
#OneRecipeOneTree
Khasta Kachori is a deep-fried flaky puffed pastry. Varieties of spicy stuffing makes it a delicious tea time snack and can also be enjoyed at parties or picnics. Dry stuffing increases the shelf life of these Kachories. These can be deep-fried,cooled and kept in airtight containers for a week. Serve kachories with tamarind and green chutney or with a curd dip.

Kumkum Chatterjee @cook_12055532

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Ingredients

1 cupall purpose flour
2 tbspwhole wheat flour
2 tbsprefined oil
1 tspghee
1/4 th tsp baking powder
1/4 th tsp salt
1/4 th tsp ajwain/carom seeds
1/4 th cup water approximately
ForFilling :
1/2 cupbesan/chickpea flour
1 pinchhing
2green chillies
1 tbspoil
1/4 th tsp cumin seeds
1/4 th tsp fennel seeds
1/4 tspsalt
1 tspsugar
1/4 th tsp garam masala
1/2 tspkasoori methi
1/2 tspmango/amchur powder

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Steps

1

Mix salt, oil, ajwain, baking powder to the refined flour and mix well. Add water slowly and knead into a smooth soft dough. Cover and set aside for 10 minutes. Meanwhile, prepare the filling. Heat 1 tbsp oil in a wok. Sprinkle cumin and fennel seeds. When they crackle, add finely chopped green chillies and hing/asafoetida. Add chickpea flour and stir continously. Add salt and sugar to taste, amchur powder,garam masala and kasoori methi. Sauté until it is golden brown and fragrant.
2

Now for the outer layer knead the dough once again and divide it into equal 15 small balls approximately. Place a pebble-sized stuffing in the center. Gather the edges and pinch it. With the base of your palm slightly flatten it. Heat oil in a pan or wok. Fry kachories on medium to low heat till they puff up. Turn them over now on low heat and cook till crispy and golden brown from both sides. Serve kachories with tomato sauce or tamarind chutney or as chaat with yogurt and tamarind chutney.