Delhi Wali Khasta Kachori

Name: Delhi Wali Khasta Kachori
Total time: 3600 s
Yield: 6 Person
Cuisine: Indian
Ingredients: 2 Cups Maida; 1/2 tbsp Salt; 1 tbsp Ajwain; 4 tbsp Ghee; Water as required; 1/2 Cup Moong dal; Water to soak; 3 tbsp Oil; 4 tbsp Besan; 1 tbsp Fennel seeds; 1 tbsp Coriander seeds; 1 tbsp Black pepper powder; 1 tbsp Red chilli powder; 1/2 tbsp Turmeric powder; 1 tbsp Coriander powder; 1 tbsp Garam masala; 1 tbsp Kasuri methi; 1 tsp Hing + 1 tbsp water; 1 tbsp Aamchur powder; 1 tbsp Black salt; Oil for frying; 1 tbsp Oil; 1 tsp Cumin; 1 tbsp Coriander seeds; 1 tbsp Black pepper; 2 Whole dry chillies; 1 tbsp Hing + 2 tbsp water; 1 tbsp Red chilli powder; 1 tbsp Coriander powder; 3 Chopped Tomatoes

Mamta Pandya @mamta_homechef

#RMM #moongdal
#delhiwalikhastakachori
#khastakachori #streetfood #moongdalkachori #tariwalealoo
#halwaistyle #cookpadindia

This is a traditional brekfast of Delhi and north India, these flaky kachories can be stored for a couple of days in fridge, these can be enjoyed with tasty potato curries and tamarind chutney, sweet and savory combination makes these kachories delicious.

#RMM #moongdal
#delhiwalikhastakachori
#khastakachori #streetfood #moongdalkachori #tariwalealoo
#halwaistyle #cookpadindia

Mamta Pandya @mamta_homechef

#RMM #moongdal
#delhiwalikhastakachori
#khastakachori #streetfood #moongdalkachori #tariwalealoo
#halwaistyle #cookpadindia

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Ingredients

60 Minutes

6 Person

For Making Dough ♈️
2 CupsMaida
1/2 tbspSalt
1 tbspAjwain
4 tbspGhee
Water as required
For Making the Stuffing ♈️
1/2 CupMoong dal
Water to soak
3 tbspOil
4 tbspBesan
1 tbspFennel seeds
1 tbspCoriander seeds
1 tbspBlack pepper powder
1 tbspRed chilli powder
1/2 tbspTurmeric powder
1 tbspCoriander powder
1 tbspGaram masala
1 tbspKasuri methi
1 tspHing + 1 tbsp water
1 tbspAamchur powder
1 tbspBlack salt
Oil for frying
For Tari wale Aloo ♈️
1 tbspOil
1 tspCumin
1 tbspCoriander seeds
1 tbspBlack pepper
2Whole dry chillies
1 tbspHing + 2 tbsp water
1 tbspRed chilli powder
1 tbspCoriander powder
3Chopped Tomatoes
4Bolied & Chopped Potatoes
1.5 GlassWater
Salt to taste
1 tspGaram masala
1 tspKasuri methi
1 tbspFresh coriander leaves

Saved

Steps

60 Minutes

1

Add the Maida in a mixing bowl, add salt, Ajwain and ghee, mix and combine the ingredients very well, Add water as required to knead a semi stiff dough, cover it with a damp cloth and rest it for at least 30 minutes.
2

After the rest knead once again and further divide it in small equal dough balls, cover this too with a damp cloth and rest it for a while.
3

Wash the moong dal thoroughly and soak it in water for 4-5 hours, drain the excess water and transfer it to a grinding jar, grind it coarsely.
4

Next, heat a pan, add oil and besan and cook the besan for 1-2 minutes, add saunf, coriander seeds, black pepper, red chilli, turmeric, coriander powder, garam masala and kasuri methi, mix well and add the grounded moong dal, mix and cook until the water evaporates from the moong dal.
5

Further add hing and water mixture, aamchur powder and black salt, mix well and cook for 1-2 minutes. Take it off from the flame and cool down to room temperature. As it cools down, shape the mixture to small size balls.
6

Take the dough balls and make a cavity by shaping it into small bowl size, keeping the centre bit thicker than the sides, place the mixture balls and seal the dough balls by joining the sides together. flatten the dough balls with hands into a semi thick disk, ensuring it doesn’t tear off.
7

Set oil in a wok and deep fry them them on low heat for 10-12 minutes or until crisp and golden brown. Your hot khasta kachori is ready to be served,
8

Heat a pan, add oil, cumin, coriander seeds, black pepper and whole dry chillies, saute them for a minute. Next, add hing and water mixture and saute it for half a minute, further add red chily and coriander powder and saute that too for a minute.
9

Add tomatoes and cook for 5-7 minutes and mash the tomatoes with the spatula, further add boiled potatoes, and mix it well, keep the potatoes a little chunkier.
10

Add water, salt to taste, garam masala and kasuri methi, mix well and cook for 5-7 minutes. Add some coriander leaves and mix well. your tari wale aloo is ready to be served along with the khasta kachori.
11

Now, break the kachori and put it in a bowl. Serve topped with tari wale aloo, sweet chutney, ginger slices and chillies.
12

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