Delhi Wali Khasta Kachori Recipe | Chef Sanjyot Keer

Delhi Wali Khasta Kachori Recipe | Chef Sanjyot Keer

Delhi Wali Khasta Kachori Recipe | Chef Sanjyot Keer

Full recipe of Delhi wali khasta kachori

Prep time: 1 hour
Cooking time: 1 hour
Serves: 8

For making the kachori dough
Ingredients:
• Wheat flour 2 cups
• Salt to taste
• Ajwain 1 tsp
• Ghee 4 tsp
• Water as required
Methods:
• Add the wheat flour in a mixing bowl, further add salt, Ajwain and ghee, mix and combine the ingredients very well,
*Tip for making a crispy kachori: when you press the flour in hand it should hold the shape, this process in Indian culinary is known as moyan (मोयन).
• Add water as required to knead a semi stiff dough, cover it with a damp cloth and rest it for at least 30 minutes.
• After the rest knead once again and further divide it in small equal dough balls, cover this too with a damp cloth and rest it for a while.

For making the kachori
Ingredients:
• Moong dal ½ cup
• Water to soak
• Oil 3 tbsp
• Besan 4 tbsp
• Saunf 1 tbsp
• Coriander seeds 1 tbsp
• Black peppercorns 4-5 nos.
• Red chilli powder 1 tbsp
• Turmeric powder ½ tsp
• Coriander powder 1 tbsp
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Hing 1 tsp + water 1 tbsp
• Aamchur powder 1 tsp
• Black salt 1 tsp
• Freshly prepared Kachori dough balls
• Oil for frying
Methods:
• Wash the moong dal thoroughly and soak it in fresh water for minimum 4-5 hours, drain the excess water and transfer it to a grinding jar, grind it coarsely use water if required.
• Next, set a pan on medium heat, add oil and besan and cook the besan for 1-2 minutes, further add saunf, coriander seeds, black pepper corns, red chilli powder, turmeric powder, coriander powder, garam masala and kasuri methi, mix well and dd the grounded moong dal, mix and cook until the water evaporates from the moong dal.
• Further add hing and water mixture, aamchur powder and black salt, mix well and cook for 1-2 minutes. Take it off from the flame and cool down to room temperature. As it cools down, shape the mixture to small size balls.
• Take the dough balls and make a cavity by shaping it into small bowl size, keeping the centre bit thicker than the sides, place the mixture balls and seal the dough balls by joining the sides together.
• Next, flatten the dough balls with hands into a semi thick disk, ensuring it doesn’t tear off. Make as many kachori you wish to.
• Set oil in a wok and deep fry them them on low heat for 10-12 minutes or until crisp and golden brown. Do not over crowd the pan while frying.
• Your hot khasta delhi wali kachori is ready to be served, break these kachori and place it in a bowl and top it with the tari wale aloo and also pair these up with some chutney of your choice.

For tari wale aloo
Ingredients:
• Oil 1 tbsp
• Jeera 1 tsp
• Coriander seeds 1 tsp
• Black peppercorns 1 tsp
• Whole dry chillies 2-3 nos.
• Hing 1 tbsp + water 2 tbsp
• Red chilli powder 1 tsp
• Coriander powder 1 tsp
• Tomatoes 2-3 medium size (chopped)
• Potatoes 4-5 medium size (boiled)
• Water 500 ml
• Salt to taste
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Fresh coriander leaves 1 tbsp (chopped)
Methods:
• Set a pan on medium heat, add oil, jeera, coriander seeds, black peppercorns and whole dry chillies, sauté them for a minute.
• Next, add hing and water mixture and sauté it for half a minute, further add red chilli powder and coriander powder and sauté that too for a minute.
• Add tomatoes and cook for 5-7 minutes and mash the tomatoes with the spatula, further add boiled potatoes, and mix it well, keep the potatoes a little chunkier.
• Add water, salt to taste, garam masala and kasuri methi, mix well and cook for 5-7 minutes.
• Add some freshly chopped coriander leaves and mix well, your tari wale aloo is ready to be served along with the khasta kachori.

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