Khasta Kachori

Prep Time: 20 min
Cooking Time: 30 min
Yields: 12 no's

Ingredients
For the kachoris

1. Refined flour - 1 cup
2. Vegetable oil - 2 tbsp
3. Water - 1/4 cup
4. Salt - 1/4 tsp
5. Oil - to deep fry

For the filling

1. Yellow split moong dhal - 1/4 cup
2. Fennel seeds - 1 tsp
3. Coriander seeds - 1 tsp
4. Cumin seeds - 1 tsp
5. Ajwain - 1/4 tsp
6. Red chilly powder - 2 tsp
7. Aamchur powder - 1/2 tsp
8. Asafoetida - 1/4 tsp
9. Salt - 1/2 tsp
10. Vegetable oil - 1 tbsp
11. Water - 2 tbsp

Method To prepare the outer crust

1. Combine flour, salt and oil in a mixing bowl.
2. Add water slowly and mix well.
3. The dough should be soft & pliable.
4. Cover the dough & let it rest for about 10 to 15 min.
5. Do not knead the dough.

To prepare the filling

1. Dry roast yellow moong dhal until light brown; allow to cool.
2. Grind all the ingredients (except oil & water) in a mixie to a smooth powder.
3. Add vegetable oil to the ground powder & mix well.
4. Now dry roast the powder in a pan for about 2 min.
5. Add water, mix well & set aside for about 3 min.

To prepare the kachoris

1. Knead the dough for 2 to 3 min.
2. Divide the dough in to twelve equal parts.
3. Take one portion of the dough and flatten the edges with your fingers.
4. The center part should be a little thicker than the edges.
5. Mold the dough into a cup shaped structure and stuff in a teaspoon of the filling in the center.
6. Bring in together the edges of the dough and seal it finely.
7. Repeat the same method to prepare rest of the kachoris.
8. Let the stuffed kachoris rest for 3 to 4 min.
9. Set each kachori on a flat surface/chopping board with the seams facing up.
10. Gently flatten them in to a small thick circle with the base of your palm ensuring that the filling does not spurt out of the dough.

To deep fry the kachoris

1. Heat enough oil in a wok on medium heat in the small gas burner.
2. To check if the oil is ready drop in a small piece of dough; it should sizzle and rise up to the surface slowly.
3. Deep fry the flattened kachoris on medium heat .
4. Gently turn them over once they start to puff.
5. Deep fry until golden brown on both sides.
6. Do not deep fry kachoris on high heat as they would be soft yet lack crispness.
7. Serve hot along with tomato ketchup.