Khasta Kachori
Kachori is one of the most loved Indian snacks.This Besan kachori is exceptional,flavor loaded and flaky in texture.
Khasta Kachori
Kachori is one of the most loved Indian snacks.This Besan kachori is exceptional,flavor loaded and flaky in texture.
Cooking Instructions
- 1
To begin with let's prepare the dough for the crust and set aside as it needs some resting.
- 2
To a bowl add the flour, salt and oil.Mix well until oil is Incorporated and resembles bread crumbs. Adding water as needed knead into a semi stiff dough
- 3
Cover and rest the dough for 20 minutes. let's prepare it's filling.
- 4
Heat oil in a non stick pan. Add Cumin seeds, Asafoetida. As the Cumin splutters stir in the chopped green chillies and grated ginger. Saute for a minute.
- 5
Later add the remaining spices i.e red chilli, garam masala, salt, crushed fennel, Coriander, dry mango powders and fry them for a minute or two until fragrant and cooked.
- 6
Add the gram flour and roast on low to medium heat until it turns aromat and golden in colour.
- 7
Scoop out the filling into a bowl and cool it to room temperature.
- 8
Uncover and Knead the dough for a minute and divide it into 10 to 12 equal portions.
- 9
Take one dough ball, flatten it's edges and shape into 3-inch circle leaving center thicker than edges around.
- 10
Mold the shaped dough into a cup.Place a tablespoon of prepared and cooled filling in the center.
- 11
Bring it's edges together, pinch out the excess dough and shape it to a ball.
- 12
Roll out the stuffed ball into a thick flat disc of about 2 to 3 cm in diameter.
- 13
Once all the dough portions are rolled and prepared similarly start heating up the oil in a deep pan or kadai for frying.
- 14
Slowly slide in three to four rolled portions along the edges of the pan and into the oil.
- 15
After few minutes the Kachori start puffing and rise/float on top of the oil.
- 16
Continue frying until cooked well.
Later increase the heat and fry them until they get golden colour. - 17
Remove with a slotted spoon and drain them on paper towel lined plate.
- 18
Finish frying the rest in the same manner.
- 19
Serve them hot with ginger tea or imli/green chutney.
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