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Khasta Kachori Cooking
Recipes
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Ingredients : |
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300 g
100 g
8 g
90 ml
105 ml
100 g
5 g
4 g
8 g
23 g
4 g
150 ml |
flour,
leveled
wheat
flour
salt
clarified
butter (ghee)
water,
chilled
lentils
(split moong daal), without skin soaked for 3 - 5 hours
cumin
(jeera), seeds
caraway
seeds
fennel
(saunf), seeds
coriander
seeds
black
pepper, coarsely ground
water
oil for
frying |
Method :
- Blend the flours and salt (11/2
tsp) in a mixing bowl.
- Add clarified butter (4 tbsp), rub
it in with your fingertips until it is fully incorporated and the
mixture resembles coarse bread crumbs.
- Add ice water and knead to form a
smooth and pliable dough.
- Cover with plastic and set aside
for 1/2 - 1 hour.
- For the filling, drain the soaked
lentils and grind coarsely.
- Heat clarified butter (2 tbsp) in
a pan, add cumin seeds, caraway seeds, fennel seeds and coriander
seeds.
- Fry until they splutter.
- Stir in black pepper, water and
the coarsely ground lentils.
- Bring to a boil, lower heat and
simmer, partially covered until the water is absorbed and lentils
have softened but are still slightly firm.
- Allow to cool, mix in salt to
taste and divide into 18 equal portions.
- Divide the dough into 18 even
portions.
- Shape each portion into a patty.
- Cover with a damp towel or plastic
wrap and set aside.
- Flatten each patty into a 21/2"
(6.5 cm) round.
- Place one portion of filling in
the center of the dough, then bring the sides of the dough over the
filling, to enclose completely.
- Pinch the seams together until
thoroughly sealed.
- Cover wit a plastic wrap or a
moist towel.
- Keep aside. Shape and stuff the
remaining pieces.
- Heat oil in a kadhai (wok) up to
150C/300F.
- Slip in a few patties, (seam side
down), at a time.
- Fry until pale golden in color and
until they sound hallow when tapped.
- The crust should be delicately
blistered and crisp.
- Drain excess oil and serve hot.
Serves 18
Preparation Time : 11/4
hours
Cooking Time : 1 hour
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