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Khasta Kachauri
Khasta Kachauri
Ingredients
At a glance
Serves
4
Refined flour (maida) 2cups / 200gm
Salt to taste
Bicarbonate of soda a pinch
Ghee 1 tbsp / 15 gm
For the filling
Split black gram (dhuli urad dal);
washed; soaked for 2 hours; drained 1 cup / 150 gm
Cumin (Jeera) seeds 1 tbsp / 2 gm
Asafoetida (hing) a pinch
Coriander (dhaniya) Powder 2 tbsp / 3 gm
Red chilli powder 1/2 tbsp / 1 gm
Salt 1 tbsp / 4 gm
Vegetable oil for frying
Methods/steps
Sift the flour; salt; and bicarbonate of soda. Rub in the ghee and knead with enough water to make a hard dough. Keep aside for 30 minutes. For the filling; grind all the ingredients together coarsely on a stone slab or in a mixer. Saut? the filling in 1 tbsp ghee till golden. Keep aside to cool. Divide the flour dough into 16 balls. Shape each ball into a small cup; fill 1 tbsp filling into the hollow; pinch together to seal and pat into rounds. Heat the oil in a wok (kadhai); deep-fry the rounds; a few at a time; on low heat till they puff up and become crisp and golden. Remove and drain the excess oil on absorbent kitchen paper towels. Serve hot with aloo Ki khatti tarkari.