Khasta Kachauri 2, Mung Dal Spicy Pasties from Jodhpur
Khasta Kachauri 2, Jodhpuri
Reeta Kumar
This recipe has been sent to me by my late younger sister Reeta, who lived near Delhi. The recipe is very similar to the one for Khasta Kachuri popular in Uttar Pradesh region of India. The method is same, only stuffing is slightly different - Mamta.
Makes 16-20
Ingredients
Dough:
1 kg. plain flour
250 gm. oil or ghee
1/2 tsp. or a large pinch of salt
A pinch of bicarbonate of soda
Warm water for mixing the dough
Filling:
1 tbsp. oil
1 cup skinless or washed moong/mung dal (split, skinless green lentil or yellow lentil)
1 tsp. chilli powder (to taste)
1/2 tsp. Garam Masala
A large pinch of asafoetida or hing
1 1/2 tsp. coriander powder
Salt to taste
Oil for deep frying
Instructions
Mix all dough ingredients thoroughly to make a firm dough by kneading it well by hand or in a food processor.
Wash moong dal and boil just for one boil.
Strain, rinse under cold water and spread on a kitchen towel.
Heat oil in a frying pan or wok and fry the dal mix with all the spices for a few minutes
Let it cool.
Divide the dough into 16-20 portions and make balls by rolling between greased palms (to avoid sticking). Cover with a moist cloth (J cloth).
Roll out rounds of dough, one at a time, to approximately 8 cm. diameter.
Place approximately one tsp. of dal mix at the centre of the circle, gather the edges in the centre and pinch to seal the ball properly. Take care to ensure proper sealing or it will burst during frying.
Roll each ball out again gently or flatten with your hands, to approximately 5-6 cm. diameter thick disc.
Keep covered with a moist cloth to stop the discs from drying. Contimue until all kachoris are ready to fry.
Heat the oil.
Fry in batches of 4 or so, on a medium fire. If the oil is too hot, they will burn on the outside and remain uncooked inside. If it not hot enough, they will absorb too much oil.
Fry until golden brown.
Serve with Green Mango Chutney and/or Tamarind Chutney.
