Sure! Here's a simple recipe for Kachori, a popular Indian snacks:
Ingredients:
- 2 cups all-purpose flour (maida)
- 2 tablespoons ghee or oil
- 1/2 teaspoon salt
- Water (as needed)
- For the filling:
- 1 cup split yellow lentils (moong dal), soaked for 1-2 hours
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
- Oil for deep frying
Instructions:
1. Drain the soaked lentils and grind them coarsely in a food processor or blender. Set aside.
2. In a mixing bowl, combine the all-purpose flour, ghee or oil, and salt. Mix well until the flour resembles breadcrumbs. Gradually add water and knead to form a smooth dough. Cover the dough and let it rest for 15-20 minutes.
3. Heat oil in a pan over medium heat. Add cumin seeds and fennel seeds and let them splutter for a few seconds. Add the ground lentils and sauté for a couple of minutes.
4. Add red chili powder, turmeric powder, garam masala, and salt to the lentil mixture. Mix well and cook for another 2-3 minutes. Remove from heat and let the filling cool down.
5. Divide the dough into small lemon-sized balls. Take one dough ball and roll it into a small disc of about 3-4 inches in diameter.
6. Place a spoonful of the lentil filling in the center of the disc. Gather the edges of the disc and pinch them together to seal the filling inside. Repeat the process for the remaining dough and filling.
7. Heat oil in a deep pan or kadhai for frying the kachoris. Once the oil is hot, carefully slide in a few kachoris at a time. Fry them on medium heat until they turn golden brown and crispy. Remove with a slotted spoon and drain on a kitchen towel to remove excess oil.
8. Serve the kachoris hot with tamarind chutney, mint chutney, or any sauce of your choice.
Enjoy your homemade kachoris as a delicious snack or appetizer!
Khasta kachori:
Khasta kachori is a popular Indian snack that originates from Rajasthan. It is a deep-fried pastry filled with a spicy mixture of lentils, spices, and sometimes onions. The word "khasta" in Hindi means "flaky" or "crispy," which refers to the texture of the kachori.
To make khasta kachori, a dough is prepared using all-purpose flour (maida), ghee or oil, and water. The dough is then rolled out into small circles, and a filling made of spiced lentils or a mixture of lentils and onions is placed in the center. The edges of the dough are gathered and sealed to enclose the filling, forming a ball-shaped kachori. These filled kachoris are then deep-fried until they turn golden brown and become crispy.
Khasta kachori is typically served with a side of tangy tamarind chutney or mint chutney. It is often enjoyed as a breakfast item or as a tea-time snack. The crispy exterior and flavorful filling make it a delicious and popular street food across India.
Note: The recipe for khasta kachori may vary slightly depending on the region or personal preferences, but the basic concept remains the same.
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