Name: DELHI WALI KHASTA KACHORI recipe by MOUMITA DAS at BetterButter
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 10
Ingredients: for kachories ---wheat flour 2 cups; salt one teaspoon; carom seeds one teaspoon; Ghee 4 teaspoons; Water as required; for stuffing--- yellow moong dal 1/2 cup( soaked in water for 4-5 hours); refined oil 3 tablespoons; Besan 4 tablespoons; Sauf ( fennel seeds) 1 tablespoon; Coriander seeds 1 Tablespoon; Black Peppercorns 5-6; Red chilli powder 1 teaspoon; Turmeric powder half teaspoon; Garam masala powder 1/4 tea spoon; coriander powder one teaspoon; Crushed kasuri Methi 1 teaspoon; Hing 1 teaspoon + water 1 teaspoon; amchoor powder( dry mango powder) one teaspoon; Black salt as per taste; for the potato curry --potato 4( boiled); cumin seeds 1 tbsp; Coriander seeds 1 Tablespoon; black peppercorns 5 --6; Hing 1 teaspoon + Water 2 tbsp; Red chilli powder 1 teaspoon; coriander powder one teaspoon; tomato( chopped) 2 cups; Kasuri methi 1 teaspoon; salt as per taste; garam masala powder1/4 tea spoon

ABOUT DELHI WALI KHASTA KACHORI RECIPE

This is a traditional brekfast of Delhi and north India,these flaky kachories can be stored for a couple of days in fridge ,these can be enjoyed with tasty potato curries and tamarind chutney,sweet and savory combination makes these kachories delicious

Ingredients Serving: 10

for kachories ---wheat flour 2 cups
salt one teaspoon
carom seeds one teaspoon
Ghee 4 teaspoons
Water as required
for stuffing--- yellow moong dal 1/2 cup( soaked in water for 4-5 hours)
refined oil 3 tablespoons
Besan 4 tablespoons
Sauf ( fennel seeds) 1 tablespoon
Coriander seeds 1 Tablespoon
Black Peppercorns 5-6
Red chilli powder 1 teaspoon
Turmeric powder half teaspoon
Garam masala powder 1/4 tea spoon
coriander powder one teaspoon
Crushed kasuri Methi 1 teaspoon
Hing 1 teaspoon + water 1 teaspoon
amchoor powder( dry mango powder) one teaspoon
Black salt as per taste
for the potato curry --potato 4( boiled)
cumin seeds 1 tbsp
Coriander seeds 1 Tablespoon
black peppercorns 5 --6
Hing 1 teaspoon + Water 2 tbsp
Red chilli powder 1 teaspoon
coriander powder one teaspoon
tomato( chopped) 2 cups
Kasuri methi 1 teaspoon
salt as per taste
garam masala powder1/4 tea spoon
chopped coriander leaves half cup
Water as required
Refined oil as required
Tamarind chutney as required
chopped green chillies as required
Ginger julienne 15-20

Instructions

take wheat flour in a bowl and mix salt and carom seeds
now add ghee and combine well
now with water, knead a semi hard dough
cover it with a damp cloth and keep aside for 15 minutes
meanwhile make the stuffings
drain the excess water of the dal
grind it coarsely
now heat oil in a frying pan and add besan
Sautee for a minute
now add coriander seeds, peppercorn ,turmeric powder, red chilli powder, coriander powder ,garam masala powder ,kasuri Methi
combine well
now add the dal and cook well until the water evaporates
now mix the hing and water in a separate bowl
pour this mixture in the dal along with amchur powder and black salt and mix well
now the stuffing is ready, make it cool and keep aside
now take some portions from the dough,give it a bowl shape
place some amount of stuffings in the middle
now flatten the dough ball keeping the edges thin
make all kachories
Cover with a damp cloth
now time to make potato curry
heat a frying pan, put 3 tablespoons of oil and add cumin seeds, coriander seeds peppercorn and red chilli
Fry for 30 seconds then add hing water, red chilli powder tomatoes and salt
cover the lid and cook for 4 to 5 minutes
Once the tomatoes are mashy ,add boiled potatoes
add kasuri Methi, garam masala powder to it and mix it well
now add half cup of water
when the curry is little thick add coriander leaves and turn off the gas
now heat sufficient amount of oil in a wok and fry kachories till golden in colour
Make all the kachories
in a plate crush the kachori,pour the potato curry along with , tamarind chutney, green chillies and ginger julliens , lemon juice, serve hot

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