- Combine all the ingredients and knead into firm dough using a little water. Knead very well for 5 to 7 minutes. Divide the dough into equal parts and keep covered under a wet muslin cloth. Filling: Drain moong dal and blend coarsely. Heat the oil in a nonstick pan; add the cumin seeds and asafoetida. When the seeds crackle, add blended moong dal and sauté for a few seconds. Add the green chilli-ginger paste, red chili powder, garam masala, coriander powder, amchur, fennel powder, salt and stir for 5 to 7 minutes till the masala cooked. To Make Kachories: Take the dough and knead it for a minute. Divide the dough in to small parts like lemon. Take one part of the dough and with your fingers flatten edges and make circle. Leave center little thicker then edges. Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Let the filled ball sit for three to four minutes before rolling. Set the Kachories on a surface. Using the base of your palm, slowly flatten them like puri. Heat the oil in frying pan over medium heat. Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. Garnish with curd,onion and serve hot.
Khasta kachori
#myrecipe
By Sai Charan
Feb, 13th
565
Servings
4 persons
Cook Time
20 minutes
Ingredients
12
- 14
Ingredients
- Maida
- Salt
- Ghee
- Moong dal
- Cumin
- Fennel seeds powder
- Hing
- Corinader powder
- Red chilli powder
- Garam masala
- Ginger green chilli paste
- Amchur powder
- Onion
- Curd
