A delightful moong dal combination, Puffy and flaky- Khasta kachori recipe

Dough made of flour and ghee stuffed with a lentil mixture and deep fried till crisp. Kachori is one such snack that can make anyone's mouth water? The name itself is enough to attract anyone towards it.

A flawless khasta kachori is puffy and flaky on the outside yet hollow on the interior because the filling sticks to the crust. Khasta literally means "flaky," and this flaky kachori is deep fried and packed with a delightful moong dal combination.

Ingredients

• 2 Cups refined flour

• 1/4 cup ghee

• to taste salt

• cold water (to mix)

• for deep-frying oil

For the filling:

• 3/4 cup black gram (husked), soaked

• 2 tbsp oil

• 1 tsp cumin seeds

• 1/8 tsp asafoetida (hing)

• 3/4 tsp garam masala

• 3/4 tsp chilli powder

• 2 tbsp fennel seeds, powdered

• 2 tsp coriander powder

• to taste salt

• 1 1/2 tsp mango powder

How to Make Khasta Kachori

1. Coarsely grind the lentils.

2. Add the cumin seeds and asafetida to 2 teaspoons of oil that has been heated.

3. When they start to sputter, add the lentils and the remaining ingredients for the filling.

4. Saute the mixture over low heat until it is fully fried. When it's done, it won't stick to the pan anymore.

5. Remove the pan from the heat and set it aside to cool.

Prepare the dough:

1. Combine the flour and salt in a mixing bowl.

2. Toss the flour with the ghee.

3. With the tips of your fingers, make a crumbly mixture.

4. Add just enough water to produce a stiff dough (it should not yield easily when a finger is pressed into it).

5. Cover and set aside for at least 15-20 minutes to allow flavours to meld.

6. Make marble-sized balls of the lentil mixture (known as pithee) by wetting your hands as needed to keep the mixture from sticking to your fingertips. Cover with a cloth till ready to fill.

7. Form the dough into about 20 smooth balls. Roll them out to a thickness of 1/4" (about 5 cm/2 in diameter).

8. Pinch the edge of one piece of rolled dough all the way around, leaving the centre thicker.

9. Dampen the pressed edges, place a ball of filling in the center and bring wet edges together, covering the filling completely. Press together to seal.

10. Place this piece in your palm and gently press in the centre with the heal of your other hand. Roll it softly in a circular after flattening it a little with your palm.

11. Now it's time to fry the kachauris. In a kadahi, heat the oil.

12. Put in as many kachauris as you can fit; turn over quickly and reduce heat to medium.

13. Reduce the heat from medium to low and fry them until they are all an even golden brown.

14. It takes 10 minutes to prepare one side and 7-8 minutes to prepare the other. Drain and place on absorbent paper after removing from the oil. Serve immediately.