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Khasta Kachori ( Indian / Snacks )
For Filling:
1 1/2 cups mung dal, soaked for 2 hours & drained
salt to taste
1 tsp turmeric powder
1/4 cup water
3 tbs oil
a pinch of asafoetida
1 tbsp red chilli powder
1 tbsp coriander powder
1 tbsp fennel seeds
1 tbsp sugar
1 tsp garam masala
2 tbsp of scraped coconut
1 1/2 tbs amchoor (dry mango powder)
For Dough:
3 cups flour
240 ml evaporated milk
6 tbsp oil
salt to taste
For Frying:
Oil for deep-frying

Combine mung dal, salt, turmeric and water. Bring to boil. Cook, covered, on low heat till the dal is cooked but the grains are still separate. Dry liquid, if any. Heat 3 tbs oil. Add asafoetida. Add the cooked dal and the rest of the ingredients for filling. Cook for 5 minutes on low heat, stirring continuously with a fork. Keep aside to cool. Combine flour, evaporated milk, 6 tbs oil and salt. Knead till the dough is smooth. Divide into 16 portions and form smooth balls. Roll each ball into 10 cm. circles. Place 1/16 portion of the dal mixture in the middle, drawing up the sides to enfold the filling. Seal the edges. Gently roll between the palms to form smooth balls. Press lightly to flatten the kachoris. Heat oil. Reduce heat. Fry kachoris, a few at a time, on low heat till light brown and crisp. Drain. Serve with tamarind chutney.
Serves 16.