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Khasta Kachauri – Deep Fried Flour Puffs Recipe

Ingredients:

  • Refined flour (maida) 2cups / 200gm
  • Salt to taste
  • Bicarbonate of soda a pinch
  • hee 1 tbsp / 15 gm

For the Filling:

  • Split black gram (dhuli urad dal), washed, soaked for 2 hours, drained 1 cup / 150 gm
  • Cumin (Jeera) seeds 1 tsp / 2 gm
  • Asafoetida (hing) a pinch
  • Coriander (dhaniya) Powder 2 tsp / 3 gm
  • Red chilli powder 1/2 tsp / 1 gm
  • Salt 1 tsp / 4 gm
  • Vegetable oil for frying

Directions:

  • Sift the flour, salt, and bicarbonate of soda.
  • Rub in the ghee and knead with enough water to make a hard dough.
  • Keep aside for 30 minutes.
  • For the filling, grind all the ingredients together coarsely on a stone slab or in a mixer.
  • Sauté the filling in 1 tbsp ghee till golden.
  • Keep aside to cool.
  • Divide the flour dough into 16 balls.
  • Shape each ball into a small cup, fill 1 tbsp filling into the hollow, pinch together to seal and pat into rounds.
  • Heat the oil in a wok (kadhai), deep-fry the rounds, a few at a time, on low heat till they puff up and become crisp and golden.
  • Remove and drain the excess oil on absorbent kitchen paper towels.
    Serve hot with aloo Ki khatti tarkari.

Preparation Time: 50 mins
Cooking Time: 20 mins
Serves: 8

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