Kashta Kachori is a traditional Rajasthani snack recipe which is puffed up and flaky from outside but hollow inside as the filling sticks to the crust. The trick for this texture is to fry the kachoris on a very slow flame so that the crust is flaky and crisp and stuffing part gets cooked well on the inside.
Ingredients
For The Dough (crust):
- 1 cup maida (all-purpose flour)
- 2 tbsp melted ghee
- Salt to taste (approx 1/2 tsp)
- Chill water to knead the maida (approx 1/4th cup)
For The Filling:
- 1/4 cup yellow moong dal - soak for 4 hrs
- 1/4 cup urad dal - soak for 4 hrs
- a pinch of asafoetida (hing)
- 1/2 tsp cumin seeds (or powder)
- 1/2 tsp ginger paste
- 1 tsp finely chopped green chilli (Alternatively you can use paste also)
- 1/2 tsp red chilli pwd
- 1/2 tsp coriander pwd
- 1/2 tsp dried mango powder (amchur)
- 1/4 tsp garam masala
- 1 tbsp besan
- 1/4 cup fresh coriander leaves (optional)
- 1 tbsp oil
- salt to taste
Other Ingredients:
- oil for deep-frying
Method :
Take a bowl and mix the maida , salt , ghee to form a crumbly textured dough. Slowly add the chilled water and make a semi-soft dough by kneading it well for 4 -5 minutes.
Cover the dough with a wet muslin cloth and let it rest for 15 mins. Meanwhile lets prepare the stuffing.
Drain and grind the soaked moong dal into a course paste.
Heat a vessel on medium flame , add oil, cumin seeds and once brown, add the ginger - green chilli paste.
Saute for few seconds and all the remaining dry ingredients and saute on medium flame for a 1-2 mins. Add coarsely ground dal mixture and coriander leaves and saute for 6-8 mts until brown and turn off heat.
Now that the stuffing and the dough are ready, lets start with the rolling process. Remove the dough from the wet cloth and divide it into 12 equal parts. Keep in mind that during the entire process the dough should be covered and not exposed to air.
Roll out each portion of the dough into a 2"diameter circle . the sides should be little thinner than the centre. Place one portion of the filling mixture in the center of the rolled dough circle.
Slowly stretch the sides of the dough over the filling mixture .Seal the ends tightly like a dumpling and remove any excess dough.
With your palm gently press each filled portion into a 2½" diameter circle taking care to ensure that the filling spreads evenly and does not spill out.
Repeat with the remaining dough and filling to make 11 more kachoris. Cover and keep them aside.
Deep fry the kachoris in hot oil over a slow flame till golden brown on both sides. The kachoris should puff up and float on the oil. Please keep in mind that the oil should not be piping hot as the inside stuffing will not be cooked well. So cook it well on a low flame.
Remove onto absorbent paper , Cool and keep aside or store in an air-tight container.
This dish can be stored in air-tight containers for upto a week. Warm up the kachoris and serve them with any chutneys .. Bon appetit :) .
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