Easy Khasta Kachor
Ingredients
Maida 250 gms
Salt to taste
Ghee 1 tbsp
For the stuffing:
Red Ganthia/bhujia 50 gms
Saunf 2 tsp
Coriander seeds 2 tsp
Jeera 2 tsp
Salt to taste
Amchur powder 2 tsp
Red Chilli powder 1 tsp
Garam Masala 1 tsp
Oil for frying
Method:
- Make a semi soft dough by mixing maida, salt, ghee and water. Keep it
covered for 30 min.
- For the stuffing, grind the red ganthia/bhujia sev (available at any
farsan/snacks shop).
- Roast the saunf, coriander seeds & jeera till it sends out its aroma or till it turns light brown. Grind it when it cools down. Add the above masalas and mix well.
- Make small balls from the dough and roll out a puri from each. As you
roll one puri place 1 tsp of the stuffing and gather the sides and form a ball.
Flatten it slightly with your hands and then gently roll it to shape like a cookie. Similarly stuff all puris. If the dough has become dry you may make it soft by sprinkling some water over it.
- Heat the oil properly. When done reduce flame and gently float the kachodis in it. Fry till both sides turn crispy brown. If fried on a fast flame the kachodis will become chewy instead of crispy.
These kachodis can be stored for a week in an airtight container and can be eaten with Khajur-Imli Chutney or can be stuffed with sprouted moong, whipped curd and chutney garnished with coriander leaves, jeera powder and chat masala. Hope you enjoy my recipe.
