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Khasta Kachori

Serves: 6 Prep. time: 45 minutes Category: Fried Snack
For the dough
AmtUnitIngredients
4teacup plain flour
1cupwarm ghee
1tsp salt
  fairly warm water
For stuffing
AmtUnitIngredients
6tbsp gram flour
2tsp saunf
2tsp Kalonji
1tsp cumin seeds
2tsp whole coriander seed
1tsp red chilli powder
2tsp Amchur powder
2tsp garam masala
  Salt to taste
For Serving:
AmtUnitIngredients
1teacup cooked sprouted moong
  curd from 1 Ltr. of milk
1tspcumin powder
1/2cupfresh chopped coriander
For Chutney:
AmtUnitIngredients
250gms dates
75gmstamarind
100gmsjaggery
  salt
  red chilli powder
  cumin seed powder
  oil for deep frying
For the kachories
Directions:
1. Sieve plain flour with salt.
2. Add ghee & mix well. Add the warm water to make dough. Keep aside for 10 mins. Divide the dough into 24 equal parts.
3. Heat 3 tbsp oil in the vessel, fry gram flour on a very slow flame until it becomes light brown.
4. Add all masala and mix well.
5. Roll each portion of dough into a small puri.
6. Take one puri, fill with 1 tsp. masala and make Kachori. Press well, again roll and deep fry on a very slow flame until it becomes light brown. Repeat the same procedure for all other Kachories
7. Cool store the kachories in an air tight tin.
For the Sweet Chutney :
Directions:
1. Remove the seeds from tamarind and dates. Wash and add 1 teacup of water and cook in the pressure cooker, leave it to cool.
2. Blend in a liquidiser and strain.
3. Add salt, Chilli powder, cumin seed powder and mix well.

Serving ideas:
Fill the Kachori wiih sprouted moong, chutney, curd, red chilli powder, cumin seed powder, and sprinkle fresh coriander.



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