Once when we had visited a shop, where we had tasted Khasta Kachori and we all liked it a lot. I wanted to try them at home, so I searched in the net and finally got a recipe from Manjula's Kitchen. It was simple and I thought why not try it right away and yes...I was ready in my kitchen with my apron on ;)
My elder daughter was happy to assist me in the kitchen and she asked me why can't I take a video on the recipe. Even though many of my friends and viewers have asked me to take videos on my recipes, always I rejected with kind words saying that I am not good at it. When my daughter insisted that she will take the video, I gave up and that's how this video came up. It was taken in my mobile, so please bear with me as it is not clear.
This is my 300th post...When i look back, the day i started writing the blog, i feel proud that i have come this far and i definitely see some improvement in the terms of food photography, trying out varieties of dishes and a small step into the world of videos. I am not sure whether i will be doing more videos or not, but i am happy that i tried a hand on this too....
Recipe Source : ManjulasKitchen
For the dough:
1 cup Maida/All purpose flour
2 tbsp Oil
1/2 tsp Salt or to taste
1/4 cup Cold water
1/4 cup Moong dal
1 tsp fennel seed powder
1 tsp Coriander powder
1 tsp Chilli flakes
1/2 tsp Amchur powder or Dry mango powder
1/4 tsp Ginger powder
1 pinch Asafoetida
Salt to taste
1 tbsp oil
1 1/2 tsp Water
Oil for frying
- In a bowl, add maida, oil, salt and cold water (little by little) and knead it into a soft dough.
- Keep this aside for about 15 minutes.
- In the meantime, to make the filling, grind the moong dal into powder.
- Put this in a bowl. To it, add fennel seed powder, coriander powder, chilli flakes, amchur powder, ginger powder, salt, oil and asafoetida. Mix well.
- Take a non stick kadai and roast this mixture for about 3 minutes, till the raw smell goes off. Once done, transfer it into a bowl and keep aside to cool.
- Add water and keep aside for 3 - 4 minutes so that it will absorb the water.
- In the mean time, divide the dough into small balls.
- Take one ball in your hand and press with your fingers to flatten it a bit. Be sure that the sides are thinner than the center part. (Check the video given below)
- Place the flattened dough in your palm and put little filling in the center. Bring all the sides together, seal it and form a ball.
- Do the same procedure with the rest of the dough balls. Let them be kept aside for 3 - 4 minutes.
- Heat oil in a kadai.
- In the mean time, we have to roll the dough balls which we have filled and kept aside.
- No need to use a rolling pin to flatten them. Just use your palm, press them lightly and flatten it. (Check the video given below)
- Do the same procedure with all the filled dough balls.
- When the oil is hot, put the kachoris in it and fry them till both the sides are golden brown colour.
- Once done, take off from the oil and transfer them on to a tissue paper.
- Serve it hot with any chutney of your choice or enjoy them as it is...
- To check whether the oil is hot, just put a small pinch of dough in the oil. If it comes up slowly, then it is the right time to fry the kachoris.
Here's the video....Please bear with me...its not that clear..... :)
Hope you liked it.....
* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*
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