Khasta Kachori Recipe

Ingredients:
For the dough:
Maize flour or Maida - 2 cups
Salt - 1/2 tsp
Melted ghee or vanaspati - 1/4 cup

For the filling:
Yellow moong dal - 1/2 cup
Jeera - 1 tsp
Asafoetida - 1/4 tsp
Ginger paste - 1/2 tsp
Green chilli paste - 1/2 tsp
Chilli powder - 1 tsp
Garam masala - 1 tsp
Mango powder or amchoor - 1 tbsp
Besan - 2 tbsp
Oil - 3 tbsp
Salt as per taste
Oil - for deep frying
Water - as required

For garnishing
Curd - 2 cups, beaten
Green chutney
Chutney of date or tamarind or imli or khajur
Chilli powder - as required
Roasted jeera powder - as required
Chopped coriander - as required
Salt - as per taste

Method:
1. Mix all the ingredients and mould to a firm dough with a little water.
2. Knead properly for atleast 5-7 minutes.
3. Divide the dough into 12 equal portions and keep it under a wet muslin cloth.
4. Put a frying pan on the oven and heat the oil. Add jeera and asafoetida.
5. When the jeera starts to crackle, add dried moong dal and fry for a few seconds.
6. Add the taste makers, green chillie paste, ginger paste, garam masala, gram flour, chilli powder, amchoor and salt.
7. Mix all the ingredients while constantly stirring it for 5-7 minutes and then cook for a while.
8. Equally divide the mixture into 12 ball shaped parts and keep aside.
9. Roll each part of the dough into a small circle of 2 inch diameter.
10. Keep one part of the filling mixture in the centre of the rolled dough circle.
11. Cover the filling mixture with the dough by slowly stretching it over the filling mixture.
12. Close the ends tightly by pinching them together and if necessary, remove the excess dough.
13. Roll each part into a circle of 2 1/2 inch diameter. Also make sure that the filling does not spill out.
14. Lightly press the centre of the kachori with a thumb.
15. Deep fry in a hot oil over a slow flame till they puff up and turn golden brown on both sides.
16. Cool and keep aside.
To serve:
17. Keep one kachori on a plate and crack a hole in the centre of it. Fill it with 3-4 tbsp of the beaten curd. Put the green chutney, khajur-imli chutney, chilli powder, jeera powder, salt and coriander on the top of the kachori.
Sprinkle sev on top and serve.