Khasta Kachori

Instructions

For Dough:

• In a dish take maida.
• Add salt and mix well.
• Add ghee and mix well with maida.
• Take flour in your hands and rub with palms.
• Repeat the procedure until the flour becomes crumbly.
• When the mixture begins to look like bread crumbs, add a little water at a time and knead the dough.
• The consistency of the dough should be semi stiff, not too thick nor too soft.
• Transfer the dough into a bowl and cover it.
• Give it a standing time of about 30 minutes.

For Stuffing:

• Take moong dal into a pan and dry roast on medium heat until it gets deep golden color for about 8-10 minutes.
• Stir continuously while roasting.
• Turn off the heat and transfer the roasted dal into blender pot.
• Add fennel seeds and let it cool down a little.
• Grind the mixture into coarse powder.
• Take out the mixture into a bowl.
• Add red chili powder, amchur powder, roasted cumin powder, coriander powder, turmeric powder and salt.
• Mix well and add oil.
• Mix well. Stuffing is already.

For Making Kachori:

• Take the rested dough and knead once more.
• Divide the dough into 5 equal size portions.
• From 1 cup maida you can make 5 regular size kachori.
• Take one dough ball and keep all other balls covered aside.
• Flatten the balls into a disc with the help of palm. You also can use rolling pin.
• Flatten the dough into 3-4” round disc.
• Add the stuffing in the middle of the disc.
• Bring the edges together and pinch them as we do for paratha.
• Seal the edges really good.
• Again flatten the dough into 3-4 “disc.
• Keep the ready kachori covered.
• Heat up oil into a pan.
• Drop the kachori into oil when it is about to heat up.
• Deep fry the kachori slowly.
• After frying for about 2 minutes, it will puff up on its own.
• After about 4-5 minutes of frying, kachori will begin to sink down in the oil.
• Flip it over at this point of time.
• Fry from other side for another 4-5 minutes.
• Take out of oil, drain excess oil.
• Transfer kachori into a dish.
• Kachori is already.