How to make Khasta Kachori

Welcome to my kitchen, Today we will make Khasta Kachori 

Since the Holi festival is close by. made khasta kachori in Holi One of the most loved Indian snacks. Kachoris are deep-fried bread made with ground dal sauteed along with spices and filled into a cover of maida. This is the most popular roadside snack that you'll find across north India, especially parts of Rajasthan. A plate full of crispy, spicy moong dal kachoris served with mint chutney and tea. Moong Dal Kachori is one of the most popular snacks, which can be prepared at home using some easily available ingredients. Khasta kachori is one of the dishes you can eat for any meal! Serve them for breakfast with potato curry with yogurt. You can served it with, Green Chutney, and tamarind chutney.  Kachoris can also be stored in an airtight container for a week. so let's come and make it to kachori for the Holi festival.

Ingredients for the dough of Khasta Kachori

• 2 cups white flour (maida)
• ½ teaspoon salt
• ¼ cup ghee or oil
• water add as required

Ingredients for stuffing  of Khasta Kachori

• ½ cup moong dal
• ½ tablespoon ghee
• ¼ teaspoon turmeric powder (Haldi)
• ½ teaspoon red chili powder (Lal Mirch powder)
• ½ teaspoon cumin powder (jeera powder)
• ½ teaspoon dry ginger powder (saunth powder)
• 1 teaspoon coriander powder (dhania powder)
• 1 teaspoon crushed fennel seeds
• ½ teaspoon crushed coriander seeds
• 1 teaspoon dry mango powder (amchur powder)
• salt as required
• oil for deep frying

 First, we will make dough for Kachori

Step 1:-Take 2 cups white flour (maida) and salt in a bowl. mix very well.

Step 2:- Add ¼ cup ghee. and mix well.

Step 3:- Add water and prepare a flexible and soft dough. and apply some light oil in the dough and Cover the dough with a moist muslin or kitchen towel and let it rest for 30 minutes.

  

Now we will prepare to stuff for Kachori

Step 1:- Wash well ½ cup moong dal. and Soak moong dal with enough water for 2 hours.

Step 2:- After 2 hours drain all the water very well and add the soaked moong lentils in a grinder jar. and Grind into a roughly coarse mixture.

Step 3:- Then heat a pan. Add ½ tablespoon ghee. when the ghee melts, do the flame to low.

Step 4:- And add all the spice powders one by one in low flame. and mix well. Do make sure that the spices do not burn.

Step 5:- Then add the ground moong dal. add salt and 1 pinch of asafoetida. and mix very well.

Step 6:- Now cook with non-stop stirring for 3 to 4 minutes on a low flame.

Step7:- Check the taste and if required  then you can add more spice powders in this stage. like red chili powder and mango powder or salt.

Step 8:- Let the mixture become cool down. Now make small balls from this moong dal mixture. before making the balls spread some oil in your palms.

Step 9:-After 30 minutes, again lightly knead to the dough.

Step 10:- Roll the dough and cut the dough in equal portions. and make a small or medium size ball.

Step 11:-Take one ball of dough and press it between your palms and do flatten it with your fingers. Keep the edges thin while flattening. You can also use a rolling pin (belan) to flatten.

Step 12:- Now place the moong dal stuffing ball on the dough. Flatten the moong dal stuffing ball.

Bring the edges of the dough together and join them at the center. and seal the mix well.

Step 13:-Flatten the top and then gently roll the kachori with a rolling pin to get a medium thickness kachori. Stuff and prepare all kachori this way.

Step 14:-Keep all prepared kachori them covered under a moist muslin or cotton cloth so that they do not dry up. and remain soft.

Now we will fry all kachori

Step 1:-Now heat oil for frying in the low flame. When the oil is just hot enough, then add the kachoris.

Step 2:-When the kachori start puffing up, then gently nudge each kachori with a spoon, so that they puff up well.

When the base becomes lightly golden, then gently turn them over. The frying takes about 8 to 10 minutes.

Step 3:-Continue to fry on a low to low-medium flame till the dal kachori becomes golden.

You can gas flame low or medium as required.

Step 4:-Fry the kachori till they become golden and nicely crisp from outside.

Step 5:- Place khasta kachori on kitchen paper towels so that excess oil is absorbed. Fry all kachori this way.

Now your warm khasta kachori is ready to serve.

You can serve it with tamarind dates chutney and green chutney. You can also serve kachori with chili garlic chutney, curd or aalu sbaji.

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