Khasta Kachori !! Khasta means flaky and Kachori is a type of stuffed Puri which needs to be flaky from outside and Hallow in the middle. There are many types of fillings made to this depending upon different regions of India, I tried the classic Moong Daal filling. Today I am sharing the recipe of both the Kachori and the Sauce.
Ingredients for Kachori: For the Suffing : 1 cup Moong Daal Washed and Soaked for atleast 2 hours. 2 Tablespoon of Oil 11/2 Teaspoon Jeera/Cumin seeds 1 1/2 Teaspoon Dhaniya/ Cumin seeds (Coarsely crushed) 1 1/2 Teaspoon of Saunf /Fennel Seeds (Coarsely Crushed) 1/4 Teaspoon Turmeric powder 1 to 2 Teaspoon Red chilli Powder 1 Teaspoon Of Chaat Masala 1/2 Teaspoon Jeera Powder 1/2 Teaspoon Coriander Powder Salt to taste
Method to prepare Stuffing : Firstly strain the soaked Moong daal and grind it without any water. It should neither be a fine paste nor grainy. Little bit of coarsed is fine. Next Heat a kadai or deep pan preferably non stick and then turn the heat to very slow flame. Add Oil, once the Oil is hot firstly add Jeera fry for few seconds and then add Crushed Coriander seeds. Fry a bit and add Turmeric powder, Red Chilli powder and Chaat Masala. Fry it for little while and then add the ground Moong daal. You need to stir it very frequently if not continuously till the daal becomes crumbly and dry. If unattended the daal quickly sticks to the bottom. Once the daal is crumbly then add Jeera Powder, Coriander Powder, Salt and finally the Fennel seeds. Give a good stir for about a couple of minutes and switch off the flame. The stuffing is ready, let it cool.
Ingredients for the Outer Layer: 2 Cups of Maida/All purpose Flour 1/4 Cup Oil Salt to taste More Oil for Deep frying
Method to prepare Dough for the Outer Layer : In a bowl add Maida to it add Salt as per taste and then add the 1/4th cup of oil.The oil here is cold. Do not use hot Oil. Mix this nicely. The maida will become crumbly that is if you press it in between your palms it will stick together a bit. Then add water slowly and knead the dough. The dough should neither be too tight or loose. Keep it closed for atleast half an hour before rolling.
Method to prepare Kachoris : Make small balls of the dough and roll them. Approximately 3 to 4 inch discs. Into it stuff the above made stuffing and carefully close the puris and make a round stuffed ball. Now again roll this stuffed ball into a flat disc of 2 to 3 inches. It should be little thicker than the Puris. The Kachori is ready to Fry. Heat Oil and turn the flame to medium. And fry the rolled Kachoris one by one till you get the nice golden colour from both the sides. The Khasta Kachori is ready to serve.
Note: 1. Cook the stuffing on low flame. This is a must. It takes a long time but daal won’t stick to the bottom. 2. Do not flip the Kachoris in oil frequently, then may brake. Give enough time to cook from both sides. 3. Remember to Use cold oil while kneading the dough. Do not use hot oil.
Ingredients for the Sauce : 3 Cups Water 2 Cups Sugar 1/2 cup Tamarind 1 Teaspoon Red Chilli Powder 1/4 Teaspoon Turmeric Powder 3/4 Teaspoon Cumin Powder 3/4 Teaspoon Coriander Powder 1/2 Teaspoon Chaat Masala 1 to 2 Teaspoons of Corn starch powder.
Method: In a vessel add Water, Sugar and Tamarind together and give it a boil or till the Sugar is mixed and Tamarind turns soft. Close the flame and strain this sweet and sour mixer. Now take the strained mixer in a bowl keep it on low medium flame. One by one add Red Chilli Powder, Turmeric Powder, Chaat Masala, Jeera Powder and Coriander Powder. Bring it to a boil. Meanwhile in a small bowl make a thin paste of Corn Starch with water. Add this to the above boiling mixer give a nice boil and switch off the flame. Cool this sauce before serving.
Note: 1. You can use Jaggery instead of sugar.