Ingredients
For the Dough
All purpose flour / Maida - 1 cup
Oil/ Ghee - 1/4 cup ,
Salt - 1/2 tsp
Water for kneading
Method
Salt - 1/2 tsp
Water for kneading
Method
Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.Slowly add water and make a soft dough. Knead well for about 8 minutes.Cover and keep aside to rest for atleast half hour.
Filling of Khasta Kachori - Moong Dal Kachori
Split Moong Dal (yellow) - 1/2 cup
Cumin Seeds - 1 tsp
Hing / Asafoetida - a pinch
Coriander Leaves - 1/2 a bunch
Green Chilli - 1 tsp
Sauf / Fennel seeds powder - 1 tsp
Red Chilli powder - 1/2 tsp
Oil - 1 tsp
Salt to taste
Method
1. Wask and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more.
2. Drain the water well.
3. Grind the dal to a coarsely. (Will resemble Idli Rawa)
4. Heat oil in a pan.
5. Add the hing and cumin seeds.
6. Once the seeds splutter add the coriander leaves.
7. Add the dal.
8. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.
9. Cook for another 10 minutes on low till the dal turns slightly brown.
10. Add all the masalas.
11. Cook for few minutes till the aroma of the spices hit you.
12. Add Salt.
13. Remove from heat and keep aside to cool.
Hing / Asafoetida - a pinch
Coriander Leaves - 1/2 a bunch
Green Chilli - 1 tsp
Sauf / Fennel seeds powder - 1 tsp
Red Chilli powder - 1/2 tsp
Oil - 1 tsp
Salt to taste
Method
1. Wask and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more.
2. Drain the water well.
3. Grind the dal to a coarsely. (Will resemble Idli Rawa)
4. Heat oil in a pan.
5. Add the hing and cumin seeds.
6. Once the seeds splutter add the coriander leaves.
7. Add the dal.
8. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.
9. Cook for another 10 minutes on low till the dal turns slightly brown.
10. Add all the masalas.
11. Cook for few minutes till the aroma of the spices hit you.
12. Add Salt.
13. Remove from heat and keep aside to cool.
