Скачать или смотреть Moong Dal Khasta Kachori | Rajasthani Khasta Kachori | Aloo Ki Sabji | Fried and Baked Khachori

Ingredients for kachori :
For the dough:
2 cups all purpose flour / maida
1/2 tsp salt
1/2 tsp carom seed / ajwain
1/4 cup ghee
Less than one cup of water

For the filling:
1/2 cup moong daal (soaked for two hours and drained)
3 tbsp oil
A pinch of hing / asafoetida
1 tbsp coarsed coriander seeds / dhania
1 tbsp coarsed fennel seed / saunf
1 tbsp coarsed cumin seed / jeera
1/4 cup besan / gram flour
1 tsp red chili powder
1 tsp coriander powder/ dhania
1/2 tsp haldi
1/2 tsp black pepper
1/2 tsp black salt
1 tsp salt
1 tbsp dry mango powder / amchur
1/2 to 1 tsp sugar (optional)
1 tsp garam masala
1 tsp kasoori methi
Oil for frying
Oven temperature 350degrees F (180 degrees C)

For Aloo ji sabji
6 medium size potatoes
2 tbs mustard oil
1/4 tsp hing (Asafoetida)
2 bay leaves
1tsp jeera (cumin seeds)
1 tsp ginger paste
2 green chili
2 tsp coriander powder
1/2 tsp haldi powder
1 tsp Kashmiri red chili powder
2 tomato chopped
1 cup water
1/2 tsp amchur powder
1 tsp salt
1 tbsp kasoori methi
1/4 cup chopped cilantro


Tips:
1.The trick to get the flaky kachori crust is slow frying on a low heat. The oil has to be at a low or low-medium flame while frying.
2. you can substitute moong daal with urad daal.
3. Baked Kachoris will not look very golden in color.
4. Do not over bake otherwise it will be too hard.
5. Serve baked Kachoris hot.


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