Delhi Wali Khasta Kachori

Name: Delhi Wali Khasta Kachori
Total time: 3600 s
Yield: 6 person
Cuisine: Indian
Ingredients: 2 cup wheat flour; 12 tsp salt; 1 tsp carrom seeds; 4 tsp ghee; As required Water; 1/2 cup yellow moong dal; 3 tbsp oil; 4 tbsp gram flour (besan); 1 tsp sauf; 1 tsp dry coriander seeds; 4-5 no black peppercorns; 1 tsp red chilli powder; 1/2 tsp turmeric powder; 1 tsp coriander powder; 1 tsp garam masala; 1 tsp Fenugreek powder (Kasuri methi); 1 tsp asafoetida + 1 tsp water; 1 tsp dry mango powder; 1 tsp black salt; for frying Oil; 1 tbsp oil; 1 tsp cumin seeds; 1 tsp dry coriander seeds; 1 tsp black peppercorns; 3 no. Dry red chilli; 1 tsp asafoetida+ 2 tsp water; 1 tsp red chilli powder; 1 tsp Coriander powder; 2-3 no finely chopped tomatoes; 4-5 no medium size boiled potatoes

Daxa Parmar @Daxa_2367

Vadodara, Gujarat, India

#RMM
#Moongdal_Recipe
#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_Recipe
#Cookpadindia

Daxa Parmar @Daxa_2367

Vadodara, Gujarat, India

#RMM
#Moongdal_Recipe
#Cookpadindia

Saved

Ingredients

1 hours

6 person

🎯 For Making Dough :--
2cup wheat flour
12 tspsalt
1 tspcarrom seeds
4 tspghee
As required Water
🎯 For Making the Stuffing :--
1/2cup yellow moong dal
3 tbspoil
4 tbspgram flour (besan)
1 tspsauf
1 tspdry coriander seeds
4-5no black peppercorns
1 tspred chilli powder
1/2 tspturmeric powder
1 tspcoriander powder
1 tspgaram masala
1 tspFenugreek powder (Kasuri methi)
1 tspasafoetida + 1 tsp water
1 tspdry mango powder
1 tspblack salt
for frying Oil
🎯 For Tari wale Aloo :--
1 tbspoil
1 tspcumin seeds
1 tspdry coriander seeds
1 tspblack peppercorns
3no. Dry red chilli
1 tspasafoetida+ 2 tsp water
1 tspred chilli powder
1 tspCoriander powder
2-3no finely chopped tomatoes
4-5no medium size boiled potatoes
1.5cup water
as per taste Salt
1 tspgaram masala
1 tspFenugreek powder (Kasuri methi)
2 tbspfinely chopped green coriander leaves
👉 For Garnishing :--
as per required Tamarind chutney
as per requiredGreen coriander leaves
as per required Finely chopped green chilli
as per required Ginger Julienne

Saved

Steps

1 hours

1

Add the wheat flour in a mixing bowl, add salt, carrom seeds 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 powder, red chilli powder, turmeric powder, coriander powder, garam masala and kasuri methi, mix well.
5

Now add the ground yellow moong dal, mix and cook until the water evaporates from the moong dal. Further, add asafoetida and water mixture, dry mango powder and black salt, mix well and cook for 1-2 minutes. Take it off the flame and cool it down to room temperature. As it cools down, shape the mixture into 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

Heat a pan, add oil, cumin seeds, coriander seeds, black peppercorns and whole dry chillies, and saute them for a minute. Next, add asafoetida and water mixture and saute it for half a minute, further add red chilli and coriander powder and saute that too for a minute. Add tomatoes and cook for 5-7 minutes mash the tomatoes with the spatula.
8

Further add boiled potatoes, and mix it well, keep the potatoes a little chunkier. Add water, salt to taste, garam masala and kasuri methi, mix well and cook for 5-7 minutes. Add some green coriander leaves and mix well. your tari wale aloo is ready to be served along with the khasta kachori.
9

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,
10

Now, break the kachori and put it in a bowl. Serve topped with tari wale aloo, sweet chutney, ginger Julienne, green coriander leaves and chopped green chillies.
11

Now our very crispy Delhi Kachori is ready to serve. It is very fun to eat this kachori with potato gravy.
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