Khasta Kachori Ingredients:
- Gram Flour – ½ cup
- All-purpose flour – 1 cup
- Ajwain – ¼ Tsp
- Cumin – ½ tsp
- Fennel – ½ Tsp
- Asafoetida – ¼ Tsp
- Garam masala – ¼ Tsp
- Amchoor powder – ¼ tsp
- Ground black pepper – ¼ tsp
- Salt as per taste
- Oil – To deep fry kachori
Khasta Kachori | How To Make Kachori at Home:
- For Outer Chapati:
- In a vessel by adding flour, celery, salt and 1 tablespoon of oil make a dough.
- Make the soft dough with the help of water.
- Keep the kneaded dough covered with a cloth for 15 minutes.
- For Inner Stuffing:
- Put gram flour in a pan and roast it.
- When the gram flour is roasted, turn the gas off
- Mix roasted cumin seeds, garam masala, fennel (saunf), salt, asafoetida, black pepper powder, amchoor powder and 2 tablespoons refined oil and mix well all together.
- To Make Kachori:
- Make small balls of kneaded flour dough and shape it as a small bowl with the fingers.
- Add one teaspoon of stuffing to the bowl-shaped dough and close it with the edges.
- Heat the oil in a pan for frying the kachori, when the oil is hot.
- Put kachori in oil and fry it deep. (Keep in mind if the oil will not be too hot, the kachori will turn brown on top and it will remain uncooked inside)
- Take the khasta kachori on the tissue paper after frying.
Can Be Served With: Tea, Aloo Jhol, Ketchup, Cold Drinks, Curd, Buttermilk
