"How to Make Perfect Khasta Kachori at Home"....

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In This Vedio We Make a Khasta Kachori Recipe
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Khasta Kachori is a popular Indian snack known for its crispiness and delicious filling. Here's a description of how to make Khasta Kachori:

*Ingredients:*

For the dough:
2 cups all-purpose flour (maida)
1/4 cup semolina (sooji/rava)
1/4 cup melted ghee or oil
Salt to taste
Water, as needed

For the filling:
1 cup yellow moong dal (split yellow gram), soaked for 2-3 hours and drained
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon asafoetida (hing)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
Salt to taste
2 tablespoons oil
Oil for deep frying

*Instructions:*

1. *Prepare the Dough:*
In a mixing bowl, combine the all-purpose flour, semolina, melted ghee or oil, and salt.
Mix well using your fingers until the mixture resembles breadcrumbs.
Gradually add water, a little at a time, and knead into a firm yet smooth dough.
Cover the dough with a damp cloth and let it rest for 15-20 minutes.

2. *Prepare the Filling:*
Heat 2 tablespoons of oil in a pan over medium heat.
Add cumin seeds and fennel seeds. Let them splutter.
Add asafoetida (hing) and drained moong dal. Stir well.
Cook the dal for 4-5 minutes, stirring occasionally.
Add turmeric powder, red chili powder, coriander powder, garam masala powder, and salt. Mix well.
Cook the mixture until the dal becomes soft and cooked through. Mash the dal slightly while stirring.
Remove from heat and let the filling cool down to room temperature.

3. *Shape and Fill the Kachoris:*
Divide the dough into equal-sized balls (about golf ball-sized).
Take one dough ball and roll it out into a small circle (about 3 inches in diameter).
Place a spoonful of the cooled moong dal filling in the center of the circle.
Gather the edges of the dough circle and pinch them together to seal, ensuring the filling is completely enclosed.
Gently flatten the filled dough ball with your palms.

4. *Frying the Kachoris:*
Heat oil for deep frying in a kadai or deep pan over medium heat.
Once the oil is hot, gently slide in a few kachoris at a time, depending on the size of your kadai.
Fry the kachoris on medium-low heat, turning occasionally, until they are golden brown and crisp on all sides.
Remove the fried kachoris using a slotted spoon and drain excess oil on paper towels.
Fry all the kachoris in batches similarly.

5. *Serve:*
Serve Khasta Kachoris hot with tamarind chutney, mint chutney, or any dipping sauce of your choice.
Enjoy these crispy and flavorful kachoris as a snack or appetizer!

Khasta Kachoris are best enjoyed fresh and hot, but they can also be stored in an airtight container once cooled and reheated in an oven or toaster oven before serving.