Khasta Kachori recipe by Mubina

Ingredients

• 1. Half cup of yellow Moong daal
• 2. Half cup of white Urad daal
• 3. One tablespoon of refined oil
• 4. One teaspoon cumin seeds
• 5. A pinch of asafoetida
• 6. A piece of ginger, finely chopped
• 7. One teaspoon fennel seeds
• 8. Salt to taste
• 9. One green chilli, finely chopped
• 10. Coriander leaves, finely chopped
• 11. One teaspoon Coriander powder
• 12. Half teaspoon Turmeric powder
• 13. Half teaspoon Garam masala
• 14. One teaspoon Amchoor powder
• 15. Half teaspoon Red chilli Powder
• 16. ¼ teaspoon ginger powder
• 17.½ teaspoon garlic
• Two cups of all purpose flour
• Four tablespoons refined oil
• Salt to taste
• 1. Wash and soak Moong daal and Urad daal together in hot water for 90 minutes. After 90 minutes, remove excess water from the daal and keep it aside.
• 3. Keep daal aside and let it cool. Once the daal gets cool, put it into a mixer jar and grind it. consistency should be coarse.
• 4. Take all purpose flour in a mixing bowl and add refined oil to it. Knead a dough with help of lukewarm water. Keep it aside for 45 minutes, so that the adough gets set.
• 7. you can cook multiple Kachori at a time. But make sure you have enough oil in the pan and if you are cooking multiple Kachori then you can cook them on medium flame.
• 8. Take a bowl and crush Kchori in it. Pour over green chutney and aamli chutney. and sev (vermicelli). Sprinkle chopped coriander.