Page 18 - Manjulas Kitchen - Best of Vegetarian Recipes

Khasta Kachori Spicy Puffed Pastry

Khasta kachori is a delicious, spicy, fried puff pastry. Kachoris
are great as an appetizer or as part of a festive meal for any

occasion.

Makes 12 Kachoris

INGREDIENTS

DOUGH FILLING • ¼ teaspoon ginger powder

• 1 cup all-purpose flour (plain flour or • ¼ cup yellow moong dal (available in • ½ teaspoon mango powder (amchoor)
maida) Indian grocery stores) • Pinch of asafetida (hing)
• ¼ teaspoon salt • 1 teaspoon coarsely ground fennel • ½ teaspoon salt (adjust to taste)
• 2 tablespoons oil seeds (saunf) • 1 tablespoon oil
• ¼ cup chilled water, more or less as • 1 teaspoon coarsely ground coriander • 2 tablespoons water
needed seeds (dhania) • Oil to deep-fry
• 1 teaspoon red pepper flakes

METHOD

DOUGH edges to form a three-inch circle, leaving the center a little

1. Mix the flour, salt and oil. thicker than the edges.
2. Add the chilled water slowly, mixing with your fingers as you 12. Mold the dough into a cup and place one teaspoon of the filling
pour. in the center. Pull the edges of the dough to wrap the dal filling.
3. Do not knead the dough. It should be very soft. Proceed to make all twelve balls.
4. Cover the dough and let it sit at least fifteen minutes. 13. Let the filled balls sit for three to four minutes before rolling.
14. Set the filled balls on a surface with the seams facing up.
TO MAKE FILLING Using the base of your palm, slowly flatten them into circles

5. Grind the moong dal dry, almost to a powder. about three inches in diameter.
6. Mix 1 tablespoon of oil into the ground dal in a frying pan and 15. Heat the oil in frying pan over medium heat frying pan should
roast over medium heat two to three minutes, or until the dal have about one inch of oil. To check if oil is ready put a little
changes color slightly. Stir continuously. piece of dough in the oil. It should sizzle, and come up very
7. Turn off the heat. Add all the spices and mix well. Let the slow.
mixture cool off. 16. Fry them on medium-low heat. After they start to puff, slowly
8. Add two tablespoons warm water and mix well. turn them over. Fry until golden-brown on both sides. If the
9. Let sit ten minutes, covered with a damp cloth. kachoris are fried on high heat, they will get soft and will not be

TO MAKE THE KACHORIS: crispy.

10. Take the dough and knead it for minutes. Divide the dough in 17. Kachoris can be stored for at least a week in an airtight
container.
twelve equal parts.
11. Take one part of the dough and with your fingers flatten the
VARIATIONS

Instead of using moong dal, you can use washed urad dal or chana
dal. The rest of the recipe remains the same.
SERVING SUGGESTIONS
TIPS
Kachoris can be served plain, with a variety of
chutneys, with chola (a chickpea dish), or with dam Don’t roll the kachoris with a rolling pin. Rolling pins can create small holes in
aloo (a potato dish). Serve them as a chat, pouring the dough that let the oil seep into the kachoris, and they can also cause the
plain yogurt and chutney on top. kachoris to come out with one side thicker than the other.

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