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Practice English Speaking&Listening with: Khasta Kachori Recipe by Manjula, Indian Vegetarian Gourmet

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Today I will be making Kachoris

or spicy puffed pastry.

It's very delicious and very good for an appetizer.

Recipe will make 12 Kachoris.

For dough, I have 1 cup of all-purpose flour.

2 tablespoon of oil

1/2 teaspoon of salt

1/4 cup chilled water

very cold water

For filling

1/4 cup of yellow moong dal

1 spoon of ground funnelseed

1 teaspoon of coriander powder

1 teaspoon of chili flakes

1/2 teaspoon of mango powder

1/4 teaspoon of ginger powder

and a pinch of hing

So, for making the dough

I will mix 1/2 teaspoon of salt

2 tbsp of oil

and mix it well.

I'm going to add water slowly

and just keep mixing it with your fingers.

My dough is ready

and I am going to keep

it aside for about 15 minutes.

For filling, I have 1/4 cup of yellow moong dal

which I have already ground almost to a powder.

So, I am going to add

1 teaspoon of ground funnelseed

1 teaspoon of coriander powder

1 teaspoon of red chili flakes

1/2 teaspoon of mango powder

1/4 spoon of ginger powder

pinch of hing

1/2 teaspoon of salt

1 tablespoon of oil

Just mix it.

Heat is on medium

I am going to roast it

for about 3 minutes.

I have been roasting this filling

for about 2.5 minutes.

You can start smelling it.

It's done.

The filling is now at room temperature

So I will add

1.5 tablespoon of water

Mix it

and let it set for 3 - 4 minutes

so that it will absorb the water.

I am going to knead just for 1 minute.

Now divide this dough into 12 equal parts.

To fill the dal

you just press this by hand

and by your fingers

from the sides

and fill about 1 teaspoon of dal

and close it like a dumpling.

Do it again.

Just with your fingers

and put 1 teaspoon of filling.

Ok, this is my last one.

You can see I just go around slowly and

just about 1.5 inch diameter.

So, center part is a little bit thicker than the sides.

Fill this and just close it.

Now these have to sit

for about 2 - 3 minutes before I start rolling them.

My balls have been sitting

for about 3 - 4 minutes

and I am going to start rolling them.

I don't use the rolling pin for two reasons.

If you roll it,

sometimes the filling will make holes in Kachori

and oil will fill inside

or the filling will go in the oil.

So, I do it from back of my palm.

It's very easy.

Second, when you roll it and then fry

the bottom part is thicker than the top.

So I am just going to do it

from my back of my palm.

It's really easy.

and you always keep the part you have closed on the top.

So, when you fry, you don't see any seam.

Heat is on for few minutes

on medium.

To check if oil is ready

I am just going to drop a piece of my dough.

And it should come up very slowly.

If it sits down, then oil is too cold.

If comes up right away, then oil is hot.

You see it's coming up very slow.

So, oil is ready.

So, I'm going to start frying the Kachoris.

This is the part which takes long.

I will leave them for about 3 minutes.

So, this has been about 3 minutes.

You can see how nicely they have puffed up and it's time for me to turn them.

I'll wait for another 3 minutes.

It has been about 3 minutes.

So, I will turn them and see.

Yes, colour looks great.

So, other side also has to be about same colour

So it will take another minute or two.

So you see how nicely they have puffed up and they are looking really really good.

Now, they look ready, so let's turn it and see.

Yes, colour looks great.

It's time to take them out.

This is my kind of a comfort food.

So, these Kachoris are ready, looking good.

You can serve them just as is, or with any chutneys.

Thank you for watching my recipe.

And I will see you again with new one.

The Description of Khasta Kachori Recipe by Manjula, Indian Vegetarian Gourmet