- Grind the lentils coarsely.
- Heat 2 tablespoons of oil and add the cumin seeds and asafoetida.
- When they begin to splutter, add the lentils and the rest of the ingredients, which make up the filling.
- Saute over low heat till the mixture is well fried. It will stop sticking to the pan when done.
- Take mixture off heat and leave to cool.
- Mix in the flour and salt. Add the ghee to the flour.
- Make it into a crumbly mixture with the tips of your fingers.
- Add enough water, to make it into a stiffish dough (it should not yield easily when a finger is pressed into it). Cover and leave to rest for at least 15-20 minutes.
- Make marble-sized balls of the lentil mixture (called pithee) wetting your hands as and when necessary to prevent the mixture from sticking to them. Cover with a cloth till ready to fill.
- Make about 20 smooth balls from the dough. Roll them out till 1/4 " thick (about 5 cms/ 2 in diameter).
- Take one piece of rolled dough and pinch the edge all around, leaving the center thicker.
- Dampen the pressed edges, place a ball of filling in the center and bring wet edges together, covering the filling completely. Press together to seal.
- Place this piece in your palm and with the heal of the other palm, press gently in the center. Flatten a bit with palm first then roll it lightly in a round.
- The kachauris are now ready to be fried. Heat the oil in a kadahi.
- When a piece of dough dropped in oil comes up at once, put in as many kachauris that can fit in; turn over immediately and lower heat to medium.
- Fry them till they all turn an even golden in color; reducing the heat from medium to low.
- Takes about 10 minutes. Serve hot!
Khasta Kachori, dough made of flour and ghee stuffed with a lentil mixture and deep fried till crisp.
Khasta kachori
By Foodism Team
Nov, 7th
702
Servings
2 persons
Cook Time
1 hr and 15 minutes
Ingredients
9
- 11
Ingredients
- Refined flour 2 cup
- Ghee 1/4 cup
- Black gram, husked and soaked 3/4 cup
- Oil 300 mililitres
- Cumin seeds 1 teaspoons
- Hing 1 pinch
- Garam masala 3/4 teaspoons
- Feenel seeds, powdered 2 tablespoons
- Coriander powder 2 teaspoons
- Aamchur powder 1 1/2 teaspoons
- Salt as per taste
