Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Rajasthani Khasta kachori

Rajasthani Khasta kachori

Name: How to cook Rajasthani Khasta kachori - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serves
Cuisine: Us

Introduce

Chef :

Sapna Tyagi 👩🏻‍🍳

Rajasthani Khasta kachori

#festival2020 #festivesevories #servories #namkeen #festiverecipe Khasta kachor is a best snacks popular breakfast/snack from northern India,which is used with pickle and chatni. if you use as chaat then add yogurt and chatni on it .it can be stored for at least a week in an airtight container.

Ingredient

Food ration :

4 serves

Cooking time :

5 minutes

1 cup

all purpose flour

2 tsp

semolina

2 tsp

oil

1/2 cup

moong daal

1/4 tsp

Hing powder

1/2

cumin powder

1/2

garam masala

1/2 tsp

dry mango powder

1/2

coriander powder

Cooking instructions

* Step 1

Firstly, in a large bowl add all-purpose flour, semolina and oil, salt to taste. crumble the flour well with oil then add water little by little and knead to form a dough and cover them for 20 minutes

* Step 2

Wash moong daal properly and keep aside for 2 to 3 hours.Put washed daal into the grinder and Grind

* Step 3

Heat a oil in a pan,add ground dal and roast over medium heat for about 5 minutes or until dal changes color slightly. Stir continuously. Turn off the heat.

* Step 4

Add all the ingredients hing,garam masala, cumin powder, coriander powder, mango powder, salt, and red chili powder, mix well. Let the mixture cool off.

* Step 5

Once it is cool, make lemon size balls of this mixture

* Step 6

Take the dough and knead it for a minute. Divide the dough into equal parts

* Step 7

Take one part of the dough and with your fingers flatten the edges and make it into a 3-inch circle. Leave the center a little thicker than the edges.

* Step 8

Place the ball of stuffing inside the circle of dough. Using your fingers, bring the edges over to the top as if you are making a dumpling. Seal the top and pinch off any excess dough. Proceed to make all other balls

* Step 9

Roll into a smooth ball between the palms of your hands. Flatten each ball into a disc approximately three inches in diameter.

* Step 10

Heat the oil in a frying pan over medium heat. once oil is hot, check out a little piece of dough in the oil. The dough should sizzle, and come up very slow.