Khasta kachori

Name: Khasta kachori
Total time: 1800 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 cup Urad Dal(Black lentils); 2 cup Maida; 1/4 cup Ghee; 1/2 tsp Red Chilli powder; 1/3 tsp Turmeric powder; 1/2 tsp Garam Masala powder; 1/2 tsp Chaat masala; 1/2 tbsp Garlic paste; 1/2 tsp Cumin seeds; 1/2 tsp Fennel Seeds; as needed Oil; to taste Salt

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#goldenapron2
#week3
#madhyapradesh/chattisgarh

Speciality of Madhya Pradesh, fried crispy kachori stuffed with cooked and roasted spicy lentils.

#goldenapron2
#week3
#madhyapradesh/chattisgarh

Speciality of Madhya Pradesh, fried crispy kachori stuffed with cooked and roasted spicy lentils.

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#goldenapron2
#week3
#madhyapradesh/chattisgarh

Speciality of Madhya Pradesh, fried crispy kachori stuffed with cooked and roasted spicy lentils.

#goldenapron2
#week3
#madhyapradesh/chattisgarh

Speciality of Madhya Pradesh, fried crispy kachori stuffed with cooked and roasted spicy lentils.

Saved

Ingredients

30 minutes

8 servings

1 cupUrad Dal(Black lentils)
2 cupMaida
1/4 cupGhee
1/2 tspRed Chilli powder
1/3 tspTurmeric powder
1/2 tspGaram Masala powder
1/2 tspChaat masala
1/2 tbspGarlic paste
1/2 tspCumin seeds
1/2 tspFennel Seeds
as neededOil
to tasteSalt

Saved

Steps

30 minutes

1

Soak dhuli urad dal in water for 2 hours.
2

Wash and strain.
3

Grind coarsely in mixer.
4

Heat oil in pan.
5

Put roughly grounded cumin, coriander and fennel seeds.
6

Add garlic and ginger paste and sauté.
7

Add turmeric, chilli, garam masala and chaat masala.
8

Add salt and cook for 2 minutes.
9

Add grounded urad dal and mix it with spices.
10

Stir and cook it till raw smell goes.
11

Roast it till mixture become dry and golden in colour.
12

Let it cool.
13

Take refined flour (maida) in a bowl.
14

Add ghee (melted) and salt.
15

Add sufficient water and knead into a stiff dough.
16

Cover with a moist cloth and rest for 15 minutes.
17

Divide the dough into 8 equal portions.
18

Apply a little ghee and roll out into thick and small puris.
19

Place 1 tbsp cooked dal mixture in the centre of the puri.
20

Close and seal the edges.
21

Press gently and pat with hands to flatten the kachori a bit, keeping the sides thin.
22

Similarly prepare other kachauris.
23

Heat sufficient oil in a kadai till hot.
24

Deep-fry the kachoris on high heat till golden.
25

Remove from oil and keep on paper towel.
26

Hot Khasta kachaori is ready.
27

Enjoy hot kachori with any chutney.