Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, besan /chickpea flour khasta kachori. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Besan /Chickpea flour Khasta Kachori is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Besan /Chickpea flour Khasta Kachori is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook besan /chickpea flour khasta kachori using 20 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Besan /Chickpea flour Khasta Kachori:
- Get 1 cup all purpose flour
- Take 2 tbsp whole wheat flour
- Take 2 tbsp refined oil
- Get 1 tsp ghee
- Take 1/4 th tsp baking powder
- Get 1/4 th tsp salt
- Get 1/4 th tsp ajwain/carom seeds
- Take 1/4 th cup water approximately
- Take For Filling :
- Get 1/2 cup besan/chickpea flour
- Make ready 1 pinch hing
- Make ready 2 green chillies
- Make ready 1 tbsp oil
- Take 1/4 th tsp cumin seeds
- Make ready 1/4 th tsp fennel seeds
- Take 1/4 tsp salt
- Make ready 1 tsp sugar
- Get 1/4 th tsp garam masala
- Make ready 1/2 tsp kasoori methi
- Take 1/2 tsp mango/amchur powder
Instructions to make Besan /Chickpea flour Khasta Kachori:
- Mix salt, oil, ajwain, baking powder to the refined flour and mix well. Add water slowly and knead into a smooth soft dough. Cover and set aside for 10 minutes. Meanwhile, prepare the filling. Heat 1 tbsp oil in a wok. Sprinkle cumin and fennel seeds. When they crackle, add finely chopped green chillies and hing/asafoetida. Add chickpea flour and stir continously. Add salt and sugar to taste, amchur powder,garam masala and kasoori methi. Sauté until it is golden brown and fragrant.
- Now for the outer layer knead the dough once again and divide it into equal 15 small balls approximately. Place a pebble-sized stuffing in the center. Gather the edges and pinch it. With the base of your palm slightly flatten it. Heat oil in a pan or wok. Fry kachories on medium to low heat till they puff up. Turn them over now on low heat and cook till crispy and golden brown from both sides. Serve kachories with tomato sauce or tamarind chutney or as chaat with yogurt and tamarind chutney.
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