Khasta Kachori

Khasta Kachori is one of the famous Rajasthani Chaat which has blend of north Indian Chaat and sweetness of the west. The memories of Khasta Kachori goes to my sweet old college days where I use to pounch it with my friends. Hope you will enjoy this....

Ingredients:

For the crust-
Plain flour (Maida) - 2 cups
Ghee - 1/4 cup melted
Fruit salt (soda) - 1/4 tsp
Salt to taste

For the filling-
Yellow moong dal - 1/2 cup
Besan - 2 tbsp
Ginger - green chilli paste - 1 tsp
Cumin seeds - 1 tsp
Chilli powder - 1 tsp
Garam masala - 1 tsp
Dry mango (Amchur) powder - 1 tbsp
Asafoetida (hing) - 1/4 tsp
Oil - 3 tbsp
Salt to taste

To serve-
Coriander (green) chutney
Khajur - Imli (sweet) chutney
Garlic chutney (optional)
Thin yogurt
Boiled Potatoes - chopped finely
Onions - chopped finely
Coriander choped
Thin sev

Method:

To make Crust-

Make the dough for the crust, mix all the ingredients and knead into a firm dough by using a little water at a time. Knead properly for atleast 5 to 6 mins, but keep it hard and firm. As the Kachori's need to thick and flaky cover with a wet muslin cloth and leave for 30 mins.

To make filling-

Soak the moong dal in water for atleast 6 hours. Then drain the water and set aside. Heat the oil in a pan, at the jeera and asafoetida. When the seeds crackle put the soaked and drained moongdal and fry for few seconds. Add the green chilli - ginger paste, chilli powder, garam masala, gram flour, amchur and salt. Stir for 5 mins. till all the masala's are cooked properly.

Pulse this mixture in a food processor to form a coarse to fine powder. Divide the mixture into 12 equal parts.

To make the Kachori's-

Take the dough and knead it for few minutes. Divide the dough in 12 equal parts. Take one part in your palm and with your fingers flatten the edges so that it becomes the circle of about 1 1/2 inches in diameter. Mould the dough into a cup and add about 1 tsp of dal mixture in the center. Seal by pulling over all the edges. Repeat with the rest. Now heat about 1 1/2 inches of oil in a frying pan on medium heat.

Set the Kachori's on a surface with the seams facing up. Using the base of your palm, slowly flatten them into circles about 2 1/2 inches in diameter. Fry them on medium-low heat. After they start to puff slowly turn them over. Fry until golden-brown on both sides. If the Kachori's are fried on high heat, they will get soft and will not be crispy.

Serving the Khasta Kachori-

Keep one kachori on a plate and crack a hole in the center of it. Fill it with 3-4 tbsp of the beaten yogurt. Add the chopped potatoes and onions, then pour the green, tamarind and garlic chutneys and sprinkle coriander and sev on the top.

Enjoy this delicious chaat ....