Khasta Kachuri

Ingredients:

1. Refined flour (maida) 2 cups
2. Salt to taste
3. Soda bicarbonate 1/2 teaspoon
4. Oil 5 tablespoons + to deep fry
5. FOR FILLING
6. Split black gram skinless (dhuli urad dal),soaked 1/2 cup
7. Ghee 3 tablespoons
8. Ginger,finely chopped 1 inch piece
9. Green chilli,chopped 1
10. Asafoetida a pinch
11. Coriander powder 1 teaspoon
12. Cumin powder 1/2 teaspoon
13. Red chilli powder 1 teaspoon
14. Fennel seed (saunf) powder 1/4 teaspoon
15. Cashewnuts,roughly chopped 6-8
16. Raisins 1 tablespoon
17. Sugar 1/2 teaspoon
18. Lemon juice 1 tablespoon

Method:

• Sift flour, salt and soda bicarbonate together into a bowl.
• Add oil and mix well.
• Knead into a soft dough using sufficient water.
• Cover with a moist cloth and set aside.
• Coarsely grind soaked urad dal using a little water.
• Heat ghee in a kadai and add ground dal, ginger, green chilli, asafoetida, coriander powder, cumin powder, red chilli powder, fennel powder, cashewnuts and raisins.
• Cook till all the moisture has dried up.
• Add sugar, salt and lemon juice.
• Mix well and remove off the heat, let the mixture cool.
• Divide into sixteen portions. Divide the flour dough into sixteen equal balls.
• Roll out into small puris so that they are thinner around the edges and thicker in the centre.
• Place a portion of stuffing in the centre and bring the edges together to form a ball.
• Heat sufficient oil in a kadai and deep fry kachoris on low heat for three to five minutes or until golden brown and crisp. Drain and place on an absorbent paper.
• Serve with tamarind chutney.