ABOUT Khasta kachori - dry stuffing RECIPE

Dry stuffing Khasta kachori is all time favorite tea time snack or munch for Chhoti chhoti bhook. Stuffing recipe is made easy by using moogra as base. Moogra can be replaced with choicest Sev. These kachoris can be stored for up-to a week.

Ingredients Serving: 8

All purpose flour 1 cup
Salt 1 tesp
Ghee 2 tbsp
Oil for frying
For stuffing
Moogra 1 cup
Salt 1/2 tesp
Red chilli powder 1/2 tesp
Fennel seeds powder 1 tesp
Chopped cashew 1 tbsp
Chopped raisins 1 tbsp
Tamarind chutney 2 tbsp

Instructions

IN A BOWL MIX 1 CUP ALL PURPOSE FLOUR AND 1 TESP SALT. 1/4 TESP BAKING SODA (OPTIONAL).
ADD 2 TBSP GHEE AND RUB IN FLOUR NICELY.
KNEAD INTO A TIGHT DOUGH USING WATER AS NEEDED.
REST THE DOUGH FOR HALF AN HOUR.
IN A GRINDER JAR TAKE 1 CUP MOOGRA.
GRIND COARSELY.
REMOVE INTO A BOWL AND ADD 1/2 TESP SALT, 1/2 TESP RED CHILLI POWDER, 1 TESP FENNEL SEEDS POWDER.
ADD 1 TBSP EACH OF CHOPPED CASHEW AND RAISINS, 2 TBSP TAMARIND CHUTNEY.
MIX WELL. STUFFING IS READY.
KNEAD THE DOUGH AGAIN AND DIVIDE INTO SMALL BALLS.
ROLL EACH BALL INTO A SMALL POORI.
PLACE 1 TBSP STUFFING IN CENTRE AND SEAL BY PLEATING EDGES TO CENTER.
TWIST AND TEAR THE DOUGH GATHERED AT TOP. PRESS THE KACHORI SLIGHTLY BETWEEN PALM.
STUFF ALL KACHORI.
SLIDE STUFFED KACHORIS IN HOT OIL.
SET THE HEAT TO MEDIUM AND COOK EVENLY ON BOTH SIDES TILL GOLDEN.
DRAIN ONTO A ABSORBENT PAPER.
ENJOY!

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