KHASTA KACHORI / MOONG DAL KACHORI !!!!!!!

I adopted this recipe from TARLA DALAL. But i made slight changes in the recipe. I added cornflour to the crust & i added sunflower oil instead of ghee. Adding cornflour makes your kachori crispy. This is a popular Rajasthani snack. You can store it in airtight containers upto a week.

Ingredients

For The Dough (crust)

2 cups plain flour (maida) (i used 1 & 3/4 cup maida+1/4 cup cornflour)

1/4 cup melted ghee (i used 1/4 cup sunflower oil instead of ghee)

1/2 tsp salt

For The Filling

1/2 cup yellow moong dal (split yellow gram),

soaked for 4 hours

1 tsp cumin seeds (jeera)

1/4 tsp asafoetida (hing)

1 tsp ginger-green chilli paste

1 tsp chilli powder

1 tsp garam masala

1 tbsp dried mango powder (amchur)(i skipped this)

2 tbsp besan (bengal gram flour)

3 tbsp oil

salt to taste

Other Ingredients

oil for deep-frying

(step by step pictorial of making kachori)

Method 

For the dough (crust)

1. Combine all the ingredients and knead into a semi-soft dough using enough water. Knead very well for 5 to 7 minutes.
2. Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.

For the filling

1. Drain the soaked moong dal. Heat the oil in a pan and add the cumin seeds and asafoetida.
2. When the seeds crackle, add the drained moong dal and sauté for a few seconds.
3. Add the ginger-green chilli paste, chilli powder, garam masala, amchur powder, gram flour and salt and stir for 5 to 7 minutes till the masalas are cooked.

4. Cool and divide into 12 equal portions. Shape each portion into an even sized round and keep aside.

How to proceed

1. Roll out each portion of the dough into a 50 mm. (2") diameter circle.
2. Place one portion of the filling mixture in the centre of the rolled dough circle.
3. Surround the filling mixture with the dough by slowly stretching it over the filling mixture.
4. Seal the ends tightly and remove any excess dough.
5. Roll each filled portion into a 62 mm. (2½") diameter circle taking care to ensure that the filling does not spill out.
6. Gently press the centre of the kachori with your thumb.
7. Repeat with the remaining dough and filling to make 11 more kachoris.
8. Deep fry the kachoris in hot oil over a slow flame till golden brown on both sides. The kachoris should puff up like puris. These take a long time to fry as the crust is thick and needs to be cooked on the inside also.
9. Cool and keep aside or store in an air-tight container.

HAPPY COOKING :))))))