| Recipe Name:
Khasta Kachori |
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| Category:
Snacks |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
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| For dough: |
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| Maida |
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50 g |
| Oil |
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1 tsp |
| Salt |
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1 tsp |
| Water |
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to make dough |
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| For filling: |
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| Washed urad dal |
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20 g (50 g soaked dal) |
| Fat |
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2 tsp |
| Aniseeds |
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1/4 tsp |
| Cumin seeds |
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1/4 tsp |
| Salt |
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1/2 tsp |
| Red Chilly powder |
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1/2 tsp |
| Hing |
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a pinch |
| Lemon juice |
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1/2 lemon |
| Fat |
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for frying |
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Method: |
For dough
- Sieve maida and salt.
- Rub in the oil with finger tips, till the mixture resembles bread crumbs.
- Make a soft dough using water and keep covered for 20-30 minutes.
For filling
- Soak dal overnight and drain.
- Grind dal coarsely along with aniseeds and cumin seeds without using water.
- Heat 2 tsp fat, add hing and then dal paste and salt. Fry on slow heat till golden brown. Add red chilly powder and remove.
- Mix lemon juice to cooled dal mixture.
For Kachori
- Divide dough in to 6-8 balls.
- Flatten each ball, put a spoonful of dal mixture and shape into a ball again.
- Press lightly with palms of hand to flatten it.
- Heat fat. Add kachoris to hot fat, reduce heat and deep fry on slow heat till golden brown.
- Serve with sauce or chutney.
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