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CRISPY KHASTA KACHORI
Makes :
16
Preparation Time :
Cooking Time :
Preparation Method :
- Sift the flour, salt, and soda bicarbonate. Rub in the ghee and knead with enough water to make a hard dough. Keep aside for 30 minutes.
- The Filling: Grind all the ingredients coarsely. Sauté the filling with a spoonful of ghee for about 3-5 minutes or until golden. Keep aside to cool.
- Divide the flour dough into 12-15 balls. Shape each ball into a small cup; fill a spoonful of filling into the hollow, pinch together to seal and pat into rounds.
- Heat the oil in a wok, deep-fry the rounds in batches over low heat till they puff up and become crisp and golden.
- Remove and drain the excess oil on absorbent kitchen paper towels. Serve hot.
INGREDIENTS
- 225 grams Refined flour
- 1 tablespoon Ghee
- A pinch Soda bicarbonate
- Salt to taste
The Filling
- 150 grams split black gram, washed, soaked and drained
- 2 teaspoon coriander powder
- 1 teaspoon cumin seeds
- ½ teaspoon red chilli powder
- A pinch Asafoetida
- Salt, to taste
- Cooking oil for frying
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