Khasta Kachori

Preparation Time : 20 Min. + 2 hours soaking time for Daal

Cooking Time : 30 Min.

Complexity : Medium

Ingredients : 

For Dough :

Refined flour (Maida) : 2 cups

Semolina (sooji) : 2 tbsp

Salt : 1/2  tsp or as per taste

Oil : 1/4 cup

For Stuffing :

Urad Daal(white) : 1/2 cup

Green chilli : 2-4

Ginger : 1 inch long piece finely chopped

Cumin seeds : 1/4 tsp

Asafoetida : 1 pinch

Red chilli powder : 1 tsp

Coriander powder : 1 tsp

Garam masala : 1/2 tsp

Fennel seeds (crushed) : 2 tsp

Salt : As per taste

Oil : to fry

Method :

1. Take refined flour and semolina in a bowl, add salt and oil. Mix well and add water to make a soft dough.
2. Wash and soak the daal in water for 2 hours, drain it and wash well.
3. Grind the daal in a grinder coarsely.
4. Heat oil in a pan and put cumin seeds, Asafoetida and ginger and mix them.
5. Add coriander powder and fennel seeds and roast them.
6. Add daal and salt into it. Mix them and roast it.
7. Turn off the gas and add gram masala into mixture. Now stuffing is ready.
8. Take a small portion of dough. Flattened it and stuff it with 1 tsp of daal filling. Close the edges.
9. Roll the stuffed ball into flat thick kachori.
10. Heat the oil in a deep pan and fry kachori in it until it gets golden brown in color. Make sure heat should be on medium flame while  frying the kachori.
11. In similar way make more kachories. Your khasta kachori are ready to serve. Serve it with green coriander chutney, chole or aaloo sabzi.