Khasta Kachori

Name: Khasta Kachori
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup soaked moong dal; 2-3 chopped chillies; 1 tsp baking soda; 1 tsp ajwain; 1 tsp jeera; 1 tbsp sugar; 1 tbsp sauf; 1 tsp hing; 1 tsp turmeric powder; 1 tsp kashmiri chilli powder; 1 tsp coriander powder; 1 tsp jeera powder; 1/2 tsp garam masala; 1 tsp ginger paste or crushed ginger; As required Ghee; as required oil; 1 cup Maida flour; 1/2 cup curd mixed with sugar; 1/2 cup sev; 3-4 tbsp tamarind chuttney; 3-4 tbsp pudina chuttney

Sailee Tanawde Mhatre @cook_25023612

#JRC2

Sailee Tanawde Mhatre @cook_25023612

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Ingredients

30mins

2 servings

1 cupsoaked moong dal
2-3chopped chillies
1 tspbaking soda
1 tspajwain
1 tspjeera
1 tbspsugar
1 tbspsauf
1 tsphing
1 tspturmeric powder
1 tspkashmiri chilli powder
1 tspcoriander powder
1 tspjeera powder
1/2 tspgaram masala
1 tspginger paste or crushed ginger
As requiredGhee
as requiredoil
1 cupMaida flour
1/2 cupcurd mixed with sugar
1/2 cupsev
3-4 tbsptamarind chuttney
3-4 tbsppudina chuttney

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Steps

30mins

1

In a bowl add maida flour and one tsp baking soda and pinch of salt.
2

Mix well.
3

Add in 3 tbsp of melted ghee or oil and mix well.
4

Once mixed knead a thick dough, add water as required and keep aside.
5

Grind the chillies and dal without water.
6

In a pan add 3tbsp oil or ghee.
7

Add in hing,jeera, ajwain and saute well.
8

Add in turmeric, chilli powder, dhania powder, jeera powder,garam masala, ginger paste, sugar and salt as per taste.
9

Saute well.
10

Now add in the dal paste.
11

And mix well.
12

Saute it untill the mixture dry completely(be carefull of bottom burns).
13

The mixture will forn lumps but nothing to worry.it will b fine once it is dried.
14

Let the mixture cool.
15

Knead the dough for another10 to 15 sec.
16

Take a small portion of the dough and stuff the filling in it and make a tikki shape.
17

Deep fry the kachoris on a low flame untill brown.
18

On a serving plate, break or crush the kachori.
19

Add curd, tamarind chuttney, pudina chuttney, sev.
20

Serve warm.