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Manjula's Kitchen Khasta Kachuri

Discussion in 'Cooking & Recipies' started by spnadmin, Jun 21, 2010.

  1. spnadmin

    spnadmin United States
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    1947-2014 (Archived)
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    Jun 17, 2004
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    YouTube - Khasta Kachori Receipe by Manjula, Indian Vegetarian Gourmet

    Ingredients for crust:

    • 1 cup All Purpose flour (plain flour or maida)
    • 1/4 teaspoon salt
    • 2 tablespoons oil
    • 1/2 cup-1 tablespoon chilled water
    Ingredients for filling:

    • 1/4 cup yellow moong dal
    • 1 teaspoon coarsely grinded fennel seeds (saunf)
    • 1 teaspoon coarsely grinded coriander seeds (dhania)
    • 1 teaspoon red chilly flakes
    • 1/4 teaspoon ginger powder
    • 1/2 teaspoon mango powder (amchoor)
    • Pinch of asafetida (hing)
    • 1/2 teaspoon salt (adjust to your taste)
    • 1 tablespoon oil
    • 2 tablespoons water
    • Oil to deep fry
    To make crust:

    1. Mix the flour, salt and oil.
    2. Add the chilled water slowly, mixing with your fingers as you pour.
    3. Do not knead the dough. The dough should be soft.
    4. Cover the dough and let it sit for at least fifteen minutes.
    To make filling:

    1. Grind the moong dal dry until it almost becomes a powder.
    2. Mix 1 tablespoon of oil and dal powder in a frying pan and roast on medium heat for about two to three minutes or dal changes color lightly, stirring constantly.
    3. Turn off the heat. Add all the spices and mix it well and let the mixture cool off.
    4. Add two tablespoons of warm water and mix it well.
    5. Let it sit for ten minutes and cover with demp cloth.
    To make the Kachoris:

    1. Take the dough and knead it for a few minutes.
    2. Divide the dough in twelve equal parts.
    3. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges around.
    4. 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. Repeat with the rest.
    5. Let the filled ball sit for 3 to 4 minutes before rolling.
    6. Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle.
    7. Heat about 1 1/2 inche of oil in a frying pan on medium heat. To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow.
    8. Fry them on medium-low heat. After they start to puff, slowly turn them over.
    9. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will be soft and will not be crispy.

    1. Don’t roll the kachoris with a rolling pin. Rolling pins will cause the kachoris to have small holes in the dough, allowing oil to fill the kachoris.
    2. Also, when using a rolling pin, the kachoris are uneven and when frying one side will be thicker than the other.
    Khasta Kachori | Manjula's Kitchen | Indian Vegetarian Recipes
    #1 spnadmin, Jun 21, 2010
    Last edited by a moderator: Jun 21, 2010
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