Kachori Recipe | Khasta kachori | urad dal kachori | delicious crunchy kachori |

Dal Ki Kachori is a very tempting delicacy. Nothing can be more tempting than the crisp, golden brown, round and fluffy kachoris full of spicy masalas and a distinct flavor that ignites your taste buds.

INGREDIENTS --
For the Filling
-1/2 Cup soked Urad Dal
-1 Cup Besan (Gram Flour)
garam masala , sabji masala , amchur powder .
-3 tbsp coriander seeds
-10-12 Sabut Kali Mirch (Black Peppercorn)
-2 Teaspoon Saunf (Fennel Seeds)
-2tbsp cumin seeds
-2 Teaspoon Salt
-2 Teaspoon Red Chilli Powder
-1 tbsp Heeng (Asafoetida)
-3 Tablespoon Oil
-- For the Pastry--
-4 Cups (500 gm) -Maida (Plain Flour / All Purpose Flour)
-3-4 tbsp ghee
-1/2 Teaspoon Salt
-1/2 tbsp ajwain

--INSTRUCTIONS --
-How To Make Kachori Dough
1.Mix the flour, salt and ghee in a mixing bowl. Combine the mixture using your fingers to get the bread crumbs like consistency.
2.Add the chilled water one tablespoon at a time, and start binding the dough. Add water in small portions.
Once the dough comes together, knead it for 5 minutes. The dough should be soft yet firm to touch. Cover the dough with a wet muslin cloth and let it sit for at least fifteen minutes.

---How To Make Kachori Filling--+
1. Meanwhile, prepare the filling for kachori. Add namkeen to a food processor or mixer. Add all the remaining ingredients spices, salt,to the mixer. Blend to a coarse powder.
Transfer to a bowl. We require a crunchy mixture and not a fine powder for the filling.
2. In pan add oil , add spice mix and chilli powder , sock dal mix it well . Add spices - garam masala , amchur powder , sabji masala mix it well ,
Add besan and chilli powder , soda mix it well . Cook it for 4-5 min . Filling is ready .

--How To Shape Kachori--
1. To shape the kachoris, divide the dough into ten lemon-sized balls. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle just like a small poori. Leaving center little thicker then edges.
2. Place 1 ½ teaspoon of filling in the center. Pull the edges of the dough all the edges and join them all together at one place like a dim sum. 3. Flatten the kachori gently with the pressure of your palm. Each kachori is 2 – 2 ½ inches wide. DO NOT use a rolling pin.

--How To Fry Kachori--
1. Heat the oil in a deep frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. The dough should sizzle, and come on the surface immediately rather than sitting at the bottom of the pan.
2. Fry Kachori in small batches on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. Flip them regularly to get even cooking and color.
3. Serve Khasta Kachori with sweet chutney.

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