For outer layer:khasta-kachori
2 cups maida
1/2 cup hot ghee
Salt to taste

Just mix the ingredients well and prepare a soft batter. Keep it idle for approx. 2 hours.

For stuffing:
1/4 cup urad dal
1/4 cup mung dal
2 tbs Amchur(mango) powder
Salt to taste

For masala:

1/4 cup coriander seeds
1 tbs jeera
8 to 10 pepper
6 to 8 dry red chillies
1/4 cup fennel (saunf)
3 to 5 cloves(Laung)
1 stick Dalchini

Mix all, roast it and make it a fine powder in the mixer.


Mix all dals and soak it for 3 hours. Grind it with half cup of water. Now heat half cup oil, add Mustard Seeds(Rai), Asafoetida(Hing), Add dal mixture and properly mix all contents. Add masala, salt and amchur powder and mix it well. Let it cool a little; prepare small balls and keep idle.

To prepare Kachoris: Take the batter you have already prepared with maida and fill it with the stuffing. Roll out lightly and fry until it turns brown on slow heat.

Take the Kachori outside the pan and serve with desired garnishing. You may also optionally fill the hot Kachori with Curd, chutney and Sev which is generally seen in north western parts of India like Delhi and Rajasthan.

Enjoy the dish and comment for any feedback or suggestion.


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