Khasta Kachori

This kachori reminds me of my childhood days. We knew a Marvadi cook who was expert at making snacks and farsan He would come probably 3-4 times a year to make different types of snacks. Whenever he would come, we made sure to ask him making this kachori and he would prepare both versions – one you can eat right away and another you can save for a month or so like other dry snacks. Mom would make us a kachori chat by adding tamarind chutney, green pudina chutney, curd, chat masala and sev, which was simply irresistible.

This time when I went to India, mom made a simpler and less complicated version of this kachori. Couple of days back I tried myself and both of us indeed enjoyed it.

Makes about 20 kachoris

Preparation Time: 30 minute

Cooking time: 90 minute

Ingredients

For Filling

250 gm store bought moong dal snack

Whole spices

1.5 tsp whole coriander seeds

1.5 tsp whole cumin seeds

1.5 tsp fennel seeds

1.5 tsp sesame seeds

1.5 tsp kalonji seeds

1 tsp ajwain

Powdered spices

1.5 tsp aamchur

1 tsp black salt

2 tsp red chili powder

1 tsp garam masala

1 tsp clove-cinnamon powder

Salt

For Dough

1.5 cup maida

1 tbsp oil

Salt

Oil for deep-frying

Procedure

1. Make a puri-like dough and keep is aside

2. Coarsely grind moong dal

3. Roast whole spices for about 8-10 minute and grind them, add to crushed dal

4. Mix all powdered spices

5. Divide dough into equal portions.

6. Roll puri, add filling, cover the ball and gently roll it again to give a flat shape

7. Deep fry these kachoris on low flame on both sides until they are golden brown

8. Serve hot with chutneys.

This filling can be refrigerated for 3-4 months.