Khasta Kachori
by Hetal Kamdar
Ingredients (1/2)
- 1 cup All-Purpose Flour/Maida
- 2 tbsp Oil/Ghee
- ¼ tsp Carom Seeds/Ajwain
- 1 cup Boiled Frozen Green Peas/Matar
- ½ tbsp Oil
- ½ tsp Cumin Seeds
- Pinch of Asafoetida/Hing
- 1 tsp Ginger-Green Chili Paste
- ½ tsp Red Chili Powder
- ¼ tsp Turmeric Powder
- ¼ tsp Fennel Seeds
- ½ tsp Coriander Powder
Ingredients (2/2)
- ¼ tsp Cumin Powder
- 1 tsp Garam Masala
- ½ tsp Amchoor Powder/Dry Mango Powder
- 1 tbsp Besan/Chickpeas Flour
- Salt
- Oil for Deep Frying
Step 1 of 8
Take a mixing bowl. Add flour, salt, carom seeds, and oil/ghee. Mix it well and make a crumbled mixture.
Step 2 of 8
Now add little by little chilled water and make a stiff and smooth dough. Cover it and keep it aside.
Step 3 of 8
How to make the filling for Khasta Kachori
Step 4 of 8
Heat oil in a small kadhai/pan. Add cumin seeds, ginger-green chili paste, and a pinch of hing / Aesophotida. Sauté for a few seconds.
Step 5 of 8
Now add boiled green peas, all remaining spices, and salt. Mix well and crush it with a spatula.
Step 6 of 8
Add besan, mix again and sauté for a few minutes. Remove it into a small bowl and let it cool down.
Step 7 of 8
Take the prepared dough and knead it for a minute.
Step 8 of 8
Divide the dough into small-small size balls. Take a ball, roll it on the kitchen surface, and make a circle/disk. Leave the center a little thicker than edges.
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