Khasta Kachori Chaat, Khasta actually means "flaky" and this flaky kachori is filled with a delectable moong dal mixture and deep fried.
Recipe Link : http://www.tarladalal.com/Khas....ta-Kachori-Chaat-281

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Khasta Kachori Chaat

Khasta actually means "flaky" and this flaky kachori is filled with a delectable moong dal mixture and deep fried. Remember to fry the kachori on a very slow flame so that the crust is crisp and gets cooked on the inside. A perfect kachori is one that is puffed up and flaky outside but hollow inside. Top them with curds and chutneys to make an irresistible chaat. Also these kachoris can be stored in air-tight containers for upto a week.

Preparation Time: 15 minutes.
Cooking Time: 45 minutes.
Makes 4 plates.
Soaking Time: 3 hours

For the dough
2 cups plain flour (maida)
Salt to taste
¼ cup melted ghee

For the filling
½ cup yellow moong dal (split yellow gram), soaked for 2 to 3 hours and drained
3 tbsp oil
1 tsp cumin seeds (jeera)
¼ tsp asafoetida (hing)
1 tsp ginger-green chilli paste
1 tsp chilli powder
1 tsp garam masala
Salt to taste
1 tbsp dried mango powder (amchur)
2 tbsp besan (Bengal gram flour)

Other ingredients
Oil for deep-frying

For serving
3 cups beaten curds (dahi)
4 tbsp green chutney
8 tbsp khajur Imli ki chutney
Roasted cumin seeds (jeera) powder for sprinkling
Chilli powder for sprinkling
1 cup sev
4 tbsp finely chopped coriander (dhania)

For the dough
1. Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water.
2. Cover the dough with a damp muslin cloth and keep aside for 15 to 20 minutes.

For the filling
1. Grind the moong dal in a mixer to a coarse mixture without using any water. Keep aside.
2. Heat the oil in a broad non-stick pan and add the cumin seeds.
3. When the seeds crackle add the asafoetida and the yellow moong dal mixture, mix well and cook on a medium flame for a few seconds.
4. Add the ginger-green chilli paste, dry mango powder , chilli powder, garam masala, salt and besan and cook on a medium flame for 4 to 5 minutes or till the moong dal is lightly browned, while stirring continuously.
5. Cool and divide into 12 equal portions and keep aside.

How to proceed
1. Divide the dough into 12 equal portions.
2. Roll out each portion of the dough into a 75 mm. (3") diameter circle.
3. Place one portion of the moong dal filling in the centre.
4. Bring together all the sides, seal it tightly and remove any excess dough and press it lightly.
5. Roll the filled portion lightly into a 63 mm. (2½") diameter circle, while ensuring that the filling does not spill out.
6. Gently press the center of the kachori with your thumb.
7. Repeat steps 2 to 6 to make 11 more kachoris.
8. Heat the oil in a deep non-stick kadhai on a medium flame and deep-fry, 3 kachoris at a time on a slow flame for 8 minutes, turning them in between till they turn golden brown in colour from all the sides.
9. Drain on an absorbent paper.
10. Repeat steps 8 and 9 to deep-fry 9 more kachoris.

How to serve
1. Place 3 kachoris on a serving plate and make a hole in the centre of each kachori.
2. Put ¾ cup of beaten curds, 1 tbsp green chutney and 2 tbsp khajur imli ki chutney evenly over it.
3. Sprinkle little cumin seed powder, chilli powder, and ¼ cup sev evenly over it.
4. Finally garnish it with 1 tbsp coriander evenly on it.
5. Repeat steps 1 to 4 to make 3 more plates.
Serve immediately.