Ingredients

• For the dough: 2 cups - all-purpose flour
• 1/2 tsp - salt
• 1/4 cup - ghee/oil
• For the filling: 1/2 cup - moong dal
• 1/4 tsp - hing
• 1/4 tsp - cumin seeds
• 1/4 tsp - fennel seeds
• 1 tsp - grated ginger
• 1 tbsp - dry mango powder
• 1 tsp - garam masala
• 1 tsp - dry coriander powder
• 1 tsp - chilli powder
• 2 tbsp - ghee/oil
• a handful of raisins
• salt to taste
• 2 tbsp - Bengal gram flour (optional)
• ghee/oil for deep-frying

How to Make Khasta Kachori & Kachori Chaat Recipe

• For the dough: In a big bowl, add flour, oil and salt.
• Mix the ingredients nicely. Rub the oil into the flour with your fingers. Make sure the flour looks like bread crumbs.
• Knead well to form a firm dough. Add very little lukewarm water and knead for about 8 minutes.
• Cover the dough with a wet muslin cloth and keep aside for at least half an hour.
• For the filling: Wash the dal and soak in water for at least an hour and a maximum of 4 hours. Drain and coarsely grind form a paste.
• Heat oil in a kadai or pan and add hing and cumin seeds.
• When the seeds splutter, add the ginger and dal.
• Stir on low heat for about 7 minutes.
• Cook for another 10 minutes so that the dal turns golden brown.
• Keep stirring and add all the masalas, raisins and salt.
• When you get a nice aroma, the consider the filling as ready.
• Remove from the flame and keep aside.
• For the kachori: Make small balls from the dough. Take a rolling pin and roll out the balls into 2- inch diameter circles, keeping the centre thick and the sides a little thin.
• Place about 1 tsp or a bit more of the filling in the centre of the rolled dough.
• Using your hands, cover the filling with the sides of the dough, sealing the ends nicely.
• Remove the excess dough from the top. Gently press the dough rounds with your palm to flatten it.
• Heat oil in a kadai (not smoking hot as that will tend to burn the kachoris and not allow to cook from inside).
• Drop the kachoris into the oil one by one, not more than 3-4 in total at a time.
• Do not disturb the kachoris and allow them to rise up slowly.
• When the kachoris are rising, gently turn them over.
• Cook both the sides golden brown and remove one by one from the kadai.
• Serve hot with coriander chutney or tamarind chutney.
• Or allow the kachoris to cool and store in an airtight container.
• Recipe courtesy: Mad Cooking Fusions