Khasta kachori

Prep time - 20 mins + overnight to soak dal
Cooking time - 15 to 20 mins to fry 3-4 kachori.
Complexity - Medium
Servings - makes 10-12 kachori

Ingredients :-

For dough :

• All purpose flour - 2 cup
• Vegetable oil - 1/4 cup
• Salt - 1 1/2 tsp

For stuffing :

• Skinless udad dal - 1/2 cup
• Ground cumin powder - 1/2 tsp
• Aamchoor powder - 1/2 tsp
• Red chili powder - 1/2 tsp
• Fenugreek seeds - 1/2 tsp
• Turmeric powder - only a  pinch
• Asafoetida (hing) powder - only a pinch
• Salt - 1 tsp
• Vegetable oil or olive oil - 2 tbsp

For kachori :

• Vegetable oil - for deep frying

Method :-

For dough :

Take all purpose flour and salt to a bowl and add vegetable oil  to it. Mix everything properly. Now knead flour with lukewarm water and make a smooth dough.

For stuffing :

Soak udad dal overnight. Grind soaked dal into a coarse paste.

Put a non stick pan on medium heat and add oil to it. Once oil is hot, add fenugreek seeds, cumin powder, aamchoor powder, red chilli powder, turmeric powder and asafoetida to it. Mix everything and add dal paste to the pan. Add salt to the paste. Fry masala for 6-7 mins. Masala for stuffing is ready.

Put vegetable oil in a pan on medium heat and let it heat. Meanwhile divide the dough into 10 round balls. On a lightly oiled surface, roll out round ball into a thick disc shape using rolling pin, approx 2". Put a spoonful of stuffing into the centre of rolled round ball.

Now take all the edges together and cover the stuffing. Now take the rolling pin and roll this stuffed round ball into a, not more than 3", flat and thick disc shape.

Add 2 or 3 kachoris into the heated oil. Let them cook for 3-4 mins from one side, flip them and let cook from another side for equal mins.

 Flip again until they are golden brown from one side. Cook from another side until they are golden. This process might take 10-15 mins. Repeat this process to fry all the kachoris.

Enjoy with hot tea or aloo curry.