What’s Up Chef Khasta Kachori Recipe by Vijaya Birla

October 24, 2018

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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 for 25 – 30 Kachoris

I. For Dough:

Refined flour (Maida) 5 cups
Oil (shortening/moyan) 1 Cup
Salt 1 ½ tsp (or as per taste)

II. For Filling:

Yellow Moong dal 1 Cup
Besan 2 tb sp
Asafoetida (Hing) 1 tsp
Salt 1 ½ tsp (or as per taste)
Pink salt (Kala Namak) ½ tsp
Jeera Powder ½ tsp
Garam masala ¼ tsp
Whole Fennel seeds (Saunf) ¼ tsp
Whole Coriander (Dhaniya) ½ tsp
Coriander (Dhaniya)Powder ½ tsp
Amchur powder 1 tsp
DegiMirch powder1 ½ 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.