Khasta Kachori

Ingredients :


For Making 12 Kachori's


For making Dough :


Maida/All Purpose Flour - 1 Cup
Cold Water - 1/2 Cup
Cooking Oil - 2 Tablespoon
Salt - 1/4 Teaspoon


For Filling :


Yellow Moong Dal - 1/4 Cup (No need to roast just ground finely)
Fennel Seeds - 1 Teaspoon (Coarsely ground)
Coriander Seeds - 1 Teaspoon (Coarsely ground)
Red Chilly Flakes - 1 Teaspoon
Ginger Powder - 1/2 Teaspoon
Dry Mango/ Amchur Powder - 1/4 Teaspoon
Heeng/Asafoetida - A Pinch
Salt - 1/2 Teaspoon or (Adjust according to taste)
Oil- 1 Tablespoon
Water - 2 Tablespoon
Oil - For Deep frying


Method:


In a mixing bowl add maida, oil, and salt mix well so that it forms a crumble like texture, now slowly add cold water to it and mix well so that it forms a soft dough. No need to knead too much. Keep aside covered for 15 to 20 minutes.


Filling Preparation :


In a mixing bowl add ground moong dal, coarsely ground fennel and coriander seeds, red chilly flakes, ginger & amchur powder, heeng, and salt, lastly add oil, mix well. Now dry roast this mixture in a pan for about 3 minutes in medium flame. Then add 2 tablespoon of water to it and mix well and keep aside for 5 minutes so that the mixture absorbs the water well.


Method for making kachori's :


Now knead the dough for about 1 to 2 minutes, and divide it into 12 equal parts. Now flatten each ball with hands(like a disc), with edges slightly thinner than the middle, now add a spoon full of mixture in the centre and gather all the sides together slightly press in the middle and keep aside. Repeat the process for the remaining balls.


Meanwhile heat enough oil in a deep pan for deep frying. If you put a pinch of dough in the oil, it should come up slowly, that's the correct temperature to fry kachori's.
Now take each ball with the gathered side upwards and press it slowly with end of your palm, make it to form a even small disc shape, (not too thick not too thin)
Now put 5 or 6 filled kachori's one by one in the hot oil, and leave it for about 3 minutes, do not disturb it. It will puff up nicely, when all the kachori's are puffed up well, turn over and let it get cooked well, the other side too. Fry until both the sides turn golden brown color, drain it in a paper towel. Repeat the process for the rest of the kachories.
Crispy kachori's are now ready to eat. 


How to eat Kachori's :


Take a kachori and make a hole in the middle add a teaspoon of Meetha (Sweet) chutney & Hari (Green) Chutney and now add little sev on top, and yummy kachori's are ready to eat :-)

Paani Puri

Ingredients: For Puri's : (Around 50-60 puri's) 

3/4 cup - Rava
1/4 cup - Maida
Salt as per taste.

Mix rava, maida, salt together in a bowl. Gradually, add water and knead to a dough. Keep aside for 1 and half hrs. Then roll out in to a big chappathi and using a cookie cutter cut it in to small circles amd deep fry it. Puri is ready now.

Ingredients: For Meetha Chutney (Sweet chutney)

50 grams - Seedless Dates
1/2 Cup - Jaggery
Salt - As per taste
Chilli powder - 1/2 Teaspoon
Jeera powder (Roasted and ground) - 1/2 Teaspoon

Soak dates in hot water for half an hour and grind it to a smooth paste. Heat pan add grated jaggery, dates paste, add chilli, jeera powder, salt and simmer it for 10 minutes. Add water to it to make it in to a watery consistency.

Ingredients: For Paani

1/2 Bunch - Coriander leaves
1/2 Bunch - Mint leaves

1-Lemon
Salt as per taste
1 - Table spoon Chaat masala
1 - Teaspoon Black salt.
Green chillies - As per your spicey requirement.

Grind Coriander, mint leaves along with salt, green chilles, lemon juice. Add water to it to make it thin watery consisitency now add chaat masala to it . ( As Black salt and chaat masala both has salt in it , so be careful while adding salt). Now your paani is ready.Hint : Please refrigerate sweety chutney and paani for minimum 2 hours before serving. This adds up taste.

Ingredients: For Stuffing

Boiled big potatoes (2-3)
Chilli Powder
Salt as per taste

Mash boiled potatoes, add chilli and salt to it. For additional taste chopped coriander leaves can also be added. Stuffing is ready for use.

How to serve :

Take one poori, make a hole in the centre, add a spoon full of filling, add some finely chopped onions, pour a spoon of paani, add a spoon of meetha chutney , garnish with some coriander leaves.