This is a tried, tested and successful recipe for khasta Kachori shared by Vijaya Birla at the 4th What’s Up Chef cooking demo and tasting session. These can be fried and kept in an airtight box for upto 1 week.
Ingredients forย 25 – 30 Kachoris
I. For Dough:
Refined flour (Maida) 5 cups
Oil (shortening/moyan)ย 1 Cup
Salt 1 ยฝ tsp (or as per taste)
II. For Filling:
Yellow Moong dal 1 Cup
Besan 2 tb sp
Asafoetida (Hing) 1 tsp
Salt 1 ยฝ tsp (or as per taste)
Pink salt (Kala Namak) ยฝ tsp
Jeera Powder ยฝ tsp
Garam masala ยผ tsp
Whole Fennel seeds (Saunf)ย ยผ tsp
Whole Coriander (Dhaniya) ยฝ tsp
Coriander (Dhaniya)Powderย ยฝ tsp
Amchur powderย ย 1 tsp
DegiMirch powder1 ยฝย tsp
Oil for Frying 300-400 ml
Method:
- Take Maida and mix the salt, then add oil in it and mix it well.
- Make a soft dough with lukewarm water (Softer than Chapati Dough)
- Rest the dough for 30 minutes.
(While dough rests, make the filling)
- Boil the soaked dal in 4 cups of water in open vessel, add salt
- Boil it approximately 12 min, until the grains remain separate
- Strain the daal and leave it for a while to let it cooling
- Heat the oil in a wok, add Besan and stir, add Dal (boiled), then add Hing and salt
- Stir continuously on medium flame for 15 to 20 minutes
- Now add rest of the dry spices, mix well (add more Hing if required), stir for another 10 minutes
- Pour the mixture in plate and let it cool
- Now make 30 balls (little bigger than marbles) out of finished mixture
- Then hit the dough on the work station for 2-3 minutes untill it become soft and smooth
- Divide the dough into 30 equal balls
- Start filling masala mixture balls in the dough balls carefully sealing them well
- Heat the oil in a wok then lower the flame to and add Kachori (7-8 in one frying) gently
- Fry until it appears golden in color
- Serve hot for delicious taste (can be stored for 10 days in refrigerator.
Vijaya Birla’s Rasgulla recipe here >>
For further information please contact Vijaya atย +62ย 818 813 131
