Friday, June 20, 2008

Khaste Kachori


For dough
2 cups plain flour
1/2 tsp salt
1/4 cup melted ghee

For filling

1/2 cup yellow moong dal (soaked for 4 hrs)

1 tsp cumin seeds

1/4 tsp asafoetida (hing)

1 tsp chilli powder

1 tsp garam masala

1 tbsp Dry mango powder (amchoor)

2 tbsp gram flour (besan)

3 tbsp oil

Salt to taste

oil for deep frying


For Dough

1. Combine all ingredients of the dough and knead into a firm dough using very little water. Knead atleast for 5-7 minutes.

2. Divide dough in 12 parts and keep covered in a muslin cloth.

For filling

1. Heat oil. Add cumin seeds and asafoetida.

2. When they crackle add moongdal and fry.

3. add green chilli paste, salt, chilli powder, garam masala, amchur, gram flour, salt and stir for 5-7 min.

4. Cool and divide in 12 parts.

5. Roll out each portion of the dough and place mixture in it.

6. Close it and roll or spread with hand to shape it in kachori. Deep fry till golden brown and serve with tamarind chutney.


Neha said...

nice kachori's. i too made them a few days back, for the same event..:)
I must say ,urs a nice blog with a gr8 bunch of recipes..

Priti said...

Lovely kachori...feeling hungry now !!

Mansi Desai said...

thanks for the compliments on my blog sheeta! bit really, I'm not half as good a photographer as some of my other fellow food-bloggers! basically, I read my camera manual entirely, and played around wih light, aperture, focus and macro settings, and have improved over time:)

I'm not a professional, so really can't advise you much, but all I can say is lighting, angles and focus can make a photo look beautiful, and you can use some post-editing too! a good camera would be the first important step though!hope this helps:)

Priti said...

Your craft works loks so amazing...very nice work..

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