Khasta Kachori

I had kachoris recently at my friends place here. She made it for the first time & it tasted really good. I decided to google on some good kachori recipes online. Finally I tried Sanjeev Kapoor's recipe & it turned out super good. This is the first time I made it & we had it as breakfast on new years day:) . BTW Khasta means flaky. Its some out like puff pastry. I must say its a Indian puff pastry:) Its very simple to make & you need to make sure that the stuffing is totally dry. This is how I made it....

Ingredients

2 Cups All purpose flour

1/2 tspn baking soda

salt as per taste

Oil 3 tablespoon

For Filling

1/2 cup Split Yellow Urad Dal

1 inch ginger chopped

1 green chilli chopped

6- 8 cashew nut chopped

Pinch of Asafoetidaa powder

1/2 tspn coriander powder

1/2 tspn Cumin powder

1/4 tspn amchur powder

1/4 tspn fennel powder (saunf)

Salt as per taste

Oil for deep frying

Method:

Sift the flour, salt and soda bicarbonate together. Add oil and mix well. Knead into a soft dough using sufficient water.(Like Chappati dough) Cover with a moist cloth and set aside. Soak the urad dal in two cups of water for an hour. Drain and coarsely grind using a little water. Peel, wash and finely chop ginger. Remove stem, wash and chop green chilli. Roughly chop cashewnuts. Wash raisins and pat them dry. Heat ghee in a kadai and add the ground dal, ginger, green chilli, asafoetida, coriander powder, cumin powder, fennel powder, cashewnuts. Cook till all the moisture has dried up. Add salt and lemon juice. Mix well and remove off the heat, let the mixture cool. Divide into sixteen portions. Divide the flour dough into sixteen equal balls. Roll out into small puris so that they are thinner around the edges and thicker in the centre. Place a portion of stuffing in the centre and bring the edges together to form a ball. Flatten slightly. Heat sufficient oil in a kadai and deep fry kachoris on low heat for three to five minutes or until golden brown and crisp. Serve with tamarind chutney.