Khasta Kachori

Kachori is a small, crisp, golden puri, stuffed with a dry, spiced filling that has its origins in Rajasthan. Makes for an addictive tea time snack or an appetizer. There are different fillings that go into Kachori making and today its Khasta Kachori that calls for a lentil filling.

Ingredients:
1 cup all-purpose flour
1 tbsp rice flour
2 tbsp oil
water for kneading the dough
salt to taste
oil for deep frying


For the filling:
11/4 cup yellow moong dal
1 tspn coarsely grinded fennel seeds
1 tsp coarsely grinded coriander seeds
1 tsp red chilly flakes
1/4 tsp ginger powder
1/2 tsp amchur
Pinch of hing
1/2 teaspoon salt (adjust to your taste)
1 tbs oil
2 tbs water

Mix the maida, rice flour with salt and oil, combine to form a crumbly mixture. Now slowly add enough water to make a pliable dough, not too soft. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 mts.

While the dough is resting prepare the filling. Heat a vessel, add oil, add crushed cumin seeds and asafoetida allow the cumin to brown. Add the ginger-green chilli paste, besan and spice powders and saute for a mt. Add coarsely ground dal and saute for 7-8 mts and turn off heat.

Now that the stuffing is ready, prepare the outer layer for the kachori.

Roll each ball with the rolling pin into a slightly thick puri and place a tbsp of the filling in the center. Enclose the filling by gathering the outer edge of the puri to form a pocket. Pinch off extra dough and shape into a flat ball by gently pressing your thumb in the center.

Prepare with the rest of the dough in the same manner. Keep them covered through out the preparation process to prevent drying.

Heat enough oil in a wide vessel to deep fry the kachoris. Heat the oil till hot but not piping hot. Reduce flame to low medium and drop 2 kachoris into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on both sides and puff up. Deep fry on low heat and not piping hot oil.

Remove onto absorbent paper and serve warm along with a cup of tea.

Tip:
Roll out, stuff and deep fry 2 kachoris at a time. Keep the prepared kachoriss covered through out the preparation process.

for Kachori Chaat

Place a kachori on a plate, make a hole in the centre of it. Spoon 2 tbsps of yogurt into the kachori. Spoon a tbsp of green chutney and a tbsp of tamarind chutney. Sprinkle pinch of chilli pwd, cumin pwd, chopped onions and a tbsp of chopped coriander on the top of the kachori. Finish off with sev and serve immediately or you can also cut the kachori in half and fill in the chaat ingredients.