Khasta kachori

Name: Khasta kachori
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup moong dal; 1/2 teaspoon cumin seeds; 2 tablespoon melted ghee; 1 pinch powdered asafoetida; 1/4 teaspoon minced ginger; 1/4 teaspoon minced green chilli; 1/4 teaspoon coriander powder; 1/4 teaspoon garam masala powder; 1/2 teaspoon red chilli powder; 2 teaspoon dry mango powder; 1 tablespoon gram flour (besan); 1 cup refined oil; to taste salt; 3 tablespoon beaten yoghurt

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Ingredients

2 servings

1/2 cupmoong dal
1/2 teaspooncumin seeds
2 tablespoonmelted ghee
1 pinchpowdered asafoetida
1/4 teaspoonminced ginger
1/4 teaspoonminced green chilli
1/4 teaspooncoriander powder
1/4 teaspoongaram masala powder
1/2 teaspoonred chilli powder
2 teaspoondry mango powder
1 tablespoongram flour (besan)
1 cuprefined oil
to tastesalt
3 tablespoonbeaten yoghurt

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Steps

1

Heat some oil in a frying pan Add cumin seeds and asafoetida powder. Fry for 30 seconds, add moong dal and fry for a minute.
2

Now add the green chilli paste, ginger paste, garam masala powder, gram flour, red chilli powder, mango powder, coriander powder and salt. Mix well and cook for 5 to 6 minutes.
3

Roll the dough into medium circle and add 1 or 2 tsp of the filling in the center. Fold well and roll again ensuring the filling does not come out.
4

Roll the dough into small/medium circle and add 1 or 2 tsp of the filling in the center. Fold well and roll again ensuring the filling does not come out
5

Heat oil in a deep frying pan. Fry the prepared kachoris until golden brown on both sides and puffed up. To serve, crack a hole in the centre of the kachori. Add 2 to 3 tbsp of beaten curd.
6

Add green chutney, yoghurt, sweet tamarind chutney, red chilli powder, onions, cumin powder, coriander leaves and salt on top. Garnish with sev and serve.
Khasta Kachori