Samosa and kachori are one of the most popular foods in India. Khasta in hindi means crispy, these kachoris are filled with date and tamarind chutney and taste divine! The sellers wrap them with newspapers and pair with steamed green chillies filled with spices.
- 2 cups maida or all purpose flour
- Half teaspoon salt
- Oil about 4-5 Tbsp
- Half cup yellow moong dal
- Dhania Jeera Powder-- 2 tsp
- Chilli powder--2 Tsp
- Ajwain Powder- 1 Tsp
- Saunf - 1 Tbsp (powdered)
- Amchur powder (dried Mango)--1 Tbsp
- Salt to taste
- 1 tablespoon oil
- Water - 4-5 Tbsp
Dough- To make the dough add salt to the flour. Slowly add water and mix it with gentle hands. Cover it for 30 minutes with a mouse cloth once soft. Make sure it is not sticky.
Dry roast the moong dal on low flame for 2-3 minuted by adding some drops of water. Add all the grounded spices given above along with some salt. Let the mixture cool.
Take the dough and knead it softly. Divide into equal parts. Take the dough ball and flatten it with your hands making a circle. Make sure the center is thicker as it has to carry the filing. Hold the dough in your palm and fill the filing in it. Gather the edges and cover it forming into a ball again. Let it sit for sometime before rolling. Fill all the balls one by one and heat oil in a kadhai on medium flame. To make kachori take the ball filled with spices and slowly flatten them with your hands. When the oil is hot fry the kachoris on medium flame. When flattening the kachori make you do it gently as too much pressure will flatten your kachori. When there is some air trapped in kachori it makes it fluffy and crispy! Serve with chutney and Enjoy!