Recipe of Quick Khasta Kachori

Khasta Kachori.

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, khasta kachori. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Khasta Kachori is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Khasta Kachori is something which I've loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook khasta kachori using 21 ingredients and 31 steps. Here is how you cook it.

The ingredients needed to make Khasta Kachori:

1. {Take 2 cups of Maida (or use 1 cup maida + 1 cup wheat flour).
2. {Get 1/2 teaspoon of Baking soda.
3. {Get 4 tablespoon of Vegan Butter or Oil,.
4. {Take 1/2 teaspoon of Ajwain/ Carrom seeds.
5. {Get 1/2 cup of Water + 2 tablespoon Water.
6. {Take to taste of Salt.
7. {Get of Oil for Frying.
8. {Prepare of dal masala ingredients.
9. {Take 1 cup of Urad Dal.
10. {Take 3/4 cup of Besan (Chickpea flour/ Gram flour).
11. {Make ready 1/2 teaspoon of Saunf (Fennel seeds).
12. {Make ready 1/2 teaspoon of Garam Masala Powder.
13. {Get 1 teaspoon of Dried Ginger Powder or 1.5 teaspoon crushed ginger,.
14. {Prepare 2-3 of small green chilies chopped (optional).
15. {Prepare 1/2 teaspoon of Coriander powder (sukha dhaniya).
16. {Get 1/2 teaspoon of Roasted cumin seeds.
17. {Get 1/2 teaspoon of Mustard seeds.
18. {Get 1/2-1 teaspoon of Amchur Powder (Mango Powder).
19. {Make ready 1/4-1/2 teaspoon of Degi Mirch or Red chili Powder.
20. {Prepare 1/8 teaspoon of Hing (asofetadia).
21. {Make ready to taste of Salt.

Steps to make Khasta Kachori:

1. Wash and clean Urad dal and soak it for about an hour or more.After the desired time, drain the dal and wash it again..
2. Transfer soaked dal to a pan and cover the dal with water. Add salt and turmeric and bring it to a boil..
3. During the boiling process, a frothy layer will rise to the top...Discard it..
4. Keep boiling till the grains are soft and tender..
5. To check if the grains are cooked - spoon out some grains and rub in between your fingertip. It should mash up easily. If it doesn't then boil the dal for another 5-7 minutes..
6. By this time all the water must have dried up. But to be on the safe side, strain the dal through a strainer and allow it to sit till all the water as drained out..
7. Assemble all the spices to prepare the tempering/tadka for the cooked dal.In a pan add hing, mustard seeds and fennesl seeds..
8. As they start to sputter, add in dal along with all the dry spices.Mix till all the spices are well blended..
9. Add besan to this mixture and saute till besan is fully cooked. Dal mixture will look all crumbly.A closer look at cooked masala..
10. Before stuffing the kachoris allow the mixture to cool down completely..
11. Dough preparation.
12. In the meantime let's prepare the dough. Assemble all the ingredients. Vegan butter can be substituted with oil. Oil works better than butter..
13. Blend flour, salt, baking soda, oil/vegan butter and carom seeds together until crumbly then slowly add in water..
14. Work on kneading a soft pliable dough..
15. Let the dough rest for 10 -15 minutes..
16. After the desired time, knead the dough for another 2-3 minutes. Dough elasticity and gluten formation is enhanced by kneading. This will also prevent the bubbles to form on cooked kachoris. The dough is ready, let's start assembling the kachoris..
17. Assembling kachori.
18. Heat oil in a kadai/pan. Take a golf ball size dough ball.Flatten the dough using a rolling pin..
19. Like a small disc shaped circle.Place two teaspoon mixture on the flattened dough..
20. Bring the two ends together, fold and pinch them together..
21. Bring the top end together and join it with the two folded parts. Pinch all the ends in the center..
22. Seal and secure all the ends and it will take a shape of a ball. Remove the extra dough and shape it like a round ball to get round kachoris. Round shaped kachoris will become fluffy during frying resulting in evenly browned round kachoris. (as shown in the pics above).
23. If you prefer the kachoris like the market ones then flatten the kachori by gently pressing it down either with your palm or with a rolling pin..
24. Flattened khasta kachori is ready. With your hands, give it a round shape..
25. Drop it in the hot oil. Kachoris should sink to the bottom of the kadahi first and then float right back up. Oil should not be too hot. For khasta kachoris fry them longer in oil. Keep pressing and turning them around like a puri and the kachoris will start to puff..
26. Cook it on a low flame for khasta kachoris. For me, some came out flat but the rest kachoris puffed up beautifully..
27. Flip and cook until the kachori is evenly cooked and golden brown from both sides..
28. Place it on a kitchen towel to drain excess oil. Flat kachoris will look like this..
29. Repeat the process with rest of the kachoris..
30. This recipe makes 15 small kachoris and 8 large (flat) kachoris.Enjoy these warm and khasta dal ki kachori with green chutney and tamarind chutney!!.
31. You can also prepare Kachori chaat with hot kachoris. Simply top your kachoris with beaten curd, coriander chutney and Imli ki chutney (tamarind chutney) and enjoy!.

So that is going to wrap it up for this special food khasta kachori recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!