The recipe for making Khasta Kachori!
Posted on: 08/Aug/2019 4:34:33 PM
Ingredients
- Green gram
- All-purpose flour and whole-wheat flour in equal measure
- Spices - red chillis, coriander, amchur, garam masala, fennel powder
- Salt
- sugar
The stuffing
The main ingredient in the stuffing in the kachori is green-gram or ‘moong dhal’. Take a dry pan. Add moong dhal (green grams) and dry roast on low-medium heat. Keep stirring consistently for around 7 to 8 minutes until the dhal changes colour slightly. Switch off and remove the pan - allow the green gram to cool.
Once the green gram gets colled, grind it in a grinder or blender and make a coarse powder of the fried green gram.
Now add required quantity of the spices - red chilli, coriander, cumin, amchur, garam masala, fennel powder, salt and sugar. Mix well.
Add 1 ½ tablespoon of oil. To this spiced mixture. Mix well again so that all ingredients have a fine coat of oil. Keep aside.
The outer layer
Take all-purpose flour, whole wheat flour and salt in a bowl. Make the dough for the outer layer by mixing well, adding ghee. Mix it by rubbing the flour and ghee using your fingertips. The texture of this dough-mix should be like bread-crumbs. The dough is ready! Cover it with plastic wrap or cover with another bowl upside down. Let it rest for 15 minutes.
Making the small chapattis as an outer layer for stuffing in
After 15 minutes, knead the dough one more time and make it smooth. Divide it into 20 equal portions. Roll it into smooth balls and flatten it between your palms.
Work with one ball at a time. Roll it into 2-inch diameter circle. Now using the rolling pin again roll it very gently into 2-3 inch diameter kachori. Give very gentle pressure while rolling so that the outer layer does not break. If it breaks and stuffing comes out then it will make a mess in the oil while frying.
Keep the rolled kachori on the plate on a single layer. Keep it covered with a kitchen towel. So it does not dry out. Roll all the kachoris similar way.
Stuffing in
- Place a couple of teaspoons of stuffing mixture in the centre. Gather the edges and pinch it.
- Now press it by your hand gently. It should be sealed properly.
Making the kachoris
Even as you are completing the rolling part, heat the oil on medium-low heat for frying. Once the oil is hot, slide the kachori carefully into ththe hot oil. Slightly and gently press into circular motion using a spatula.
The kachori will puff up. Fry till the bottom is golden brown. When there are no bubbles in the oil, flip it.
Again fry the other side till crispy and golden brown. Always fry the kachori on medium-low heat to make it crispy. If fried on medium-high heat then it will get soft after it cools down.
Ready!
Once fried from both the sides, remove it using the slotted spatula. And put them on a paper towel-lined plate. Repeat the same for all the kachoris. Note - Fry only a few kachoris at a time - take care not to overstuff the pan.
