Market Style Khasta Kachori ( Crispy Dal Pie )

Hello friends,
Namaskar..

I am sangeeta Agrawal and heartily welcome you at my blog...."Ma ki rasoi"

Friends, khasta kachori is a North Indian dish. people like it very much due to its crispy and soft taste. Often on the festivals or for a change, it is enjoyed.
You can also make it at home any time by following simple tips at the time of kneading, filling and frying.

# Prep Time....20 minutes

# Soak Time...2 hours in normal water and half an hour in hot water.

# Total Cook Time...40 minutes

#. Serving...3 or 4 person

# Ingredients For Khasta Kachori..

# For The Dough of Khasta Kachori

1.All purpose Flour...300 gram ( maida )

2. Deshi ghee or oil....70 gram for moen

3. Baking soda...1 pinch

4. Salt to taste

5. Deshi ghee or oil for frying kachoris

#  For the stuffing

1. Urad dal soaked...70 gram

2. Oil .....2 table spoon

3. Asafoetida..2 pinch

4. Cumin seeds...1|4 tea spoon

5.coriander powder...1 tea spoon

6. Fennel powder...1 1|2  table spoon

7. Red chili powder...1|2  tea spoon

8. Crushed cloves...4

9. Crushed black pepper..10

10. Garam masala...1 tea spoon

11. Ginger powder....1 tea spoon

#  Method Of Making Khasta Kachori.

1.Soak the urad dal for 2 hours or 30 minutes in hot water.

2. Take a big pan or parrant.
Add maida, salt, baking soda and hot Moen ghee or oil. Mix well.

3. Now knead the  semi soft dough with the help of cold normal water. You have to just bind it with light hands.
Don't make it smooth. Cover and  Keep it aside for 20 minutes

4. Meanwhile prepare the stuffing of dal for filling the kachoris...
Place the dal on a sieve for draining the extra water.

5. Heat a pan and add oil.As it heats up, add cumin seeds and asafetida to crackle. Now add all dry masala and saute it.
Then add the sieved urad dal.
Saute it for 5 minutes till a good aroma.
Let it cool.

6. Grind this dal mixture in a mixer jar for 30 seconds only. Just to crush it a little as market style.
Take out it from the mixer jar in a plate or bowl.

7. Now every thing is ready...Dough and stuffing both.
Heat a kadai with oil or deshi ghee on a medium flame.

8. Just grease your hands. Roll it and  divide the dough into 12 portions or as choice.

9. Take a portion or loi. Flat it on the roller board with the help of fingers or on your palm.
Then stuff it with 2 spoon dal mixture.
While stuffing,  press the mixture of dal in the katori of loi and fold it with the help of thumb and finger.
Now make it flat on your palm and press it in the middle with the sides of your palm.
This method of folding kachori... brings a market style texture of kachori.

10. Just prepare like this and fry them on the medium slow flame.
As it becomes fluffy and light brown on the one side, flip them on the other side.
And fry it till golden brown.

While frying 1 batch of kachori on medium slow flame, will take 13 or 15 minutes.
Because these kachoris are thick in texture.
Proper frying will make them crispy from the outside and soft and well cooked from the inner side.

Take out the kachoris in a plate and serve hot with spicy aloo curry, chutney and with tadka raita.
You can also enjoy these kachoris with chai and coffee as snacks either hot or cold.

#  Note....Simple Tips

1.Adding a pinch of baking soda in the kachori dough, makes them fluffy and crispy like halwai or market style.

2. While kneading the dough, just bind it with light hands. Don't make it smooth.
This is a simple technique to make them  crispy.

3. Grind the dal mixture for 30 seconds only. Let it remain whole at the maximum. just bind the all dry spices in the dal.
Don't make a smooth paste of dal.

4. While folding the stuffed kachoris, make a katori of loi then fold it with all sides placing the thumb of left hand in the middle.
Flat it on the palm.
No need of roller pin.Just press the kachori in the middle and transfer it in the hot kadai for frying.

5. Fry them on the medium slow flame.
It will take 13 to 15 minutes in 1 batch of kachori.

6. Moen of hot oil or ghee also makes kachoris crispy like market style kachori.

Thanku Friends,

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Thanks again.