Khasta Kachori

I think its about time I post something from my Indian cuisine, how about Khasta Kachoris to start with. I did make some changes to original recipe. I think this is one of my favorite among Indian appetizers. You can eat this with any Indian chutney. I personally like eat with mint /coriander chutney.

Ingredients for crust: makes about 12 kachoris:

• 1 cup All Purpose flour (plain flour or maida)
• 1/4 teaspoon salt
• 3 tablespoons oil
• 2 tablespoon Suji
• 1/4 cup water  

Ingredients for filling:

1. 1/4 cup yellow moong dal/ urad dal / chana dal.
2. 1 teaspoon coarsely grind fennel seeds (saunf)
3. 1 teaspoon coarsely grind coriander seeds (dhania)
4. 1 teaspoon red chilly flakes
5. 1/4 teaspoon ginger powder
6. 1 teaspoon mango powder (amchoor)
7. Pinch of asafetida (hing)
8. 1/2 teaspoon salt (adjust to your taste)
9. 1 tablespoon oil
10. 2 tablespoons water
11. Oil to deep fry and ½ tsp cumin seeds.

Method:

To make crust:

1. Mix the flour, salt, suji and oil.
2. Add chilled water slowly, mixing with your fingers as you pour.
3. Do not knead the dough now at this point. Cover the dough and let it sit for at least fifteen minutes and now knead dough for 1 minute.

 To make filling:

· Grind soaked dal coarsely in a food processor... Set it aside.

· In a non-stick pan, heat 1 tsp oil, and sauté cumin seeds till they begin to sizzle, add dal powder in a frying pan and roast on medium heat for about two to three minutes. Dal should turn lite brown in color. Turn off the heat. Add all the dry spices and mix it well and let the mixture cool off. Add two tablespoons of warm water and mix well. Water makes dal a little soft.

To make the Kachoris:

·         Take the dough and knead it for a few minutes. Divide the dough in twelve equal parts.

·         For each dough ball, roll out the dough into a small circle and put around one tbsp of the filling in the center. Bring the ends of the circle together and form into a ball.

·         Seal the edges completely so that the stuffing does not come out. Press dough balls with back of your palm, to flatten. Avoid rolling pin as that might let mixture ooze out.

·         Deep fry till brown and crisp on both sides. Fry them on medium-low heat for 3 minutes each side. High heat makes kachoris too soft...Enjoy!