Filled Khasta Kachori
Ingredients:
All-purpose flour (maida) – 2 cups
Ghee/butter – 1/3 cup
Moong dal – 3/4 cup
Saunf (fennel seeds) – 2 tsp
Dhania (Corriander seeds) – 1 tbsp
Jeera (Cumin seeds) – 2 tsp
Red chilli pwd – 2 tsp (or less)
Turmeric – 1/2 tsp
Hing – a pinch
Garam masala – 1/2 tsp
Oil for deep frying
Method:
Soak the moong dal overnight or for at least 3-4 hours. Mix the maida and ghee with hand to a crumbly texture. Add water little by little to make a stiff dough. Let rest for 1/2 hr. Dry grind the zeera, saunf and dhaniya. Add oil to a pan and add the soaked moong dal.(Alternatively you can grind the soaked moong dal coarsely with minimum water and then roast it in a little oil till the water evaporates and it forms a crumb-like texture. Add the masalas and the dry powders and saute for a few minutes. Let this cool. Fill it in the dough (do not overfill) and flatten it out a bit. Deep fry till golden brown and serve with chutney or ketchup.
Ingredients:
All-purpose flour (maida) – 2 cups
Ghee/butter – 1/3 cup
Moong dal – 3/4 cup
Saunf (fennel seeds) – 2 tsp
Dhania (Corriander seeds) – 1 tbsp
Jeera (Cumin seeds) – 2 tsp
Red chilli pwd – 2 tsp (or less)
Turmeric – 1/2 tsp
Hing – a pinch
Garam masala – 1/2 tsp
Oil for deep frying
Method:
Soak the moong dal overnight or for at least 3-4 hours. Mix the maida and ghee with hand to a crumbly texture. Add water little by little to make a stiff dough. Let rest for 1/2 hr. Dry grind the zeera, saunf and dhaniya. Add oil to a pan and add the soaked moong dal.(Alternatively you can grind the soaked moong dal coarsely with minimum water and then roast it in a little oil till the water evaporates and it forms a crumb-like texture. Add the masalas and the dry powders and saute for a few minutes. Let this cool. Fill it in the dough (do not overfill) and flatten it out a bit. Deep fry till golden brown and serve with chutney or ketchup.
