Madhya Pradesh : Khasta Kachauri

Who does not love khasta kachauris ?  These spicy little things are amazing snacks from Madhya Pradesh . Some renowned shops  always have a long queue  in front of them .  Try making them at home and enjoy .




Ingredients 

For Filling

Dhuli Urad Daal -  1 cup
Moong Daal  -  1 cup

Whole coriander seeds -  1 Tbsp
Fennel Seeds  - 1tbsp
Ginger Paste -  1 Tbsp
Dry Mango powder - 1 tbsp
Cumin Seeds - 1 tbsp
Turmeric - 1 tsp
Sesame Seeds (white )  - 1 tsp
Red chili powder - 1 tsp
Finely chopped green chilies - 2 tbsp
oil -  3 tbsp
Asefotida - 1/2 tsp
Salt to taste

For Dough and Fry

All purpose flour (Maida ) -  1 KG 
Salt  to taste 
Asefotida - 1/2 tsp
Vanaspati Ghee /  Ghee  - 3 Tbsp 
Oil  -  1 liter 

Method


  • Wash both the pulses and soak  for  3-4 hours .  Then drain all water and put it in a sieve for 30 minutes to drip all the water .  Keep it in an open airy space so that it is complete dry 




  • For dough ,  heat  around 2 cup water  with asefotida added to it  . Make it luke warm .  For kachauri , it is always better to estimate water and add in flour in one go, if you can.
  • Add salt to flour , add ghee and 1/2 cup oil and lighty mix with your finger tips , till it is like crumb . 
  • Now add asefotida water and make a soft dough
  • Cover with a wet cloth and keep aside 
 
  • For the filling , heat oil in a pan .  Add asefotida , sesame seeds ,  cumin seed  
  • Crush coriander seeds and fennel seeds , so that they just break . Add in oil .  Add rest of the spices and then add pulses . Fry for 3-4 minutes till it is dry .  
    
  • Now cool it and crush it slightly in a grinder .  It will be a coarse mixture 
  • Now make a small lemon size ball of dough .  with hand make it in shape of a bowl and fill 1 tablespoon filling . 
  • Flatten it using your hand .  It will be thick , with approximately 2 inch diameter 
 


  • Heat oil in a big kadahi / Wok / Deep fryer .  Oil should not be very hot but moderate hot.  Add  7-10 kachauris in oil or depending on size of your pan .  
  • Keep it in low heat after 5-7 minutes just flip them over .  It will take around  15 minutes to fry one batch of kachauries till they are golden brown in colour . Take them out on a paper towel to remove excess oil .
  • Serve with Hing Alu Jhol  or just with tamarind or coriander leaf chutney . Once cool , you can store them in an air tight container for  almost a week .  If only they can last so long :) 

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