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Whole Wheat Khasta Kachori is a popular Indian festive snack. Learn how to make crisp and tasty kachori in few simple steps.
- 1 Cup whole wheat flour
- Salt to taste
- 2 tablespoon refined oil
- Chilled water to bind the dough
- 1/2 Cup Moong Dal Namkeen packaged
- 1 teaspoon asafoetida (hing)
- 2 teaspoon each cumin powder, coriander powder, red chilli powder, mango powder, fennel powder
- 1 teaspoon pomegranate seeds powder (anardana)
- 1 teaspoon Chaat masala
- 2 teaspoon all-purpose flour (maida) dissolved in 2 tbsp of water
- Oil for deep-frying
- To bind the dough, mix the flour, salt and oil in a mixing bowl. Combine the mixture using your fingers to get the bread crumbs like consistency.
- Add the chilled water one tablespoon at a time, and start binding the dough. Add water in small portions.
- Once the dough comes together, knead it for 5 - 6 minutes. The dough should be soft yet firm to touch. Cover the dough with a wet muslin cloth and let it sit for at least fifteen minutes.
- Meanwhile, prepare the filling for kachori. Add namkeen in a food processor or mixer.
- In a pan dry roast all the spices till aromatic. Allow them to cool a bit. Then add them in the same food processor jar as namkeen.
- Blend them together to make a coarse mixture. Transfer to a bowl. We require crunchy mixture and not a fine powder for the filling.
- To shape the kachoris, divide the dough into twelve small-sized balls. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle just like a small poori. Leaving center little thicker then edges.
- Place 1 teaspoon of filling in the center. Pull the edges of the dough all the edges and join them all together at one place like a dimsum. Proceed to make all 12 balls. Let the filled ball sit for 3 – 4 minutes before flattening.
- Place the filled balls on a flat surface with the seams facing up. Using the base of your palm, slowly and gently flatten them into about three inches in diameter.
- Heat the oil in a deep frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
- Fry Kachori in small batches on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.
Dough for the Kachori should never be sticky. As a test, when you press your finger into the dough, you have to apply a little pressure and the dough should not stick to your finger.