Khasta Kachori with Aloo Sabzi

Instructions

1. 1

   Prepare the Filling

   • Wash the moong dal thoroughly and soak it in ample water for at least 2-3 hours. Drain all the water completely.
   • In a grinder, pulse the soaked dal a few times to get a coarse, crumbly paste. Do not add any water and avoid making a smooth paste.
   • Heat 2 tbsp of oil in a pan over medium-low heat. Add the crushed fennel seeds, coriander seeds, and hing. Sauté for 30-40 seconds until they become aromatic.
   • Add the grated ginger and chopped green chilies. Sauté for another minute.
   • Lower the heat, add the besan (gram flour) and roast for 2-3 minutes, stirring continuously, until it releases a nutty aroma.
   • Add the coarse dal paste, red chili powder, turmeric powder, amchur powder, garam masala, sugar, and 0.75 tsp of salt. Mix everything thoroughly.
   • Cook this mixture on low heat for 8-10 minutes, constantly stirring and breaking up any lumps. The filling is ready when it's dry, crumbly, and fragrant. Set it aside to cool down completely.
2. 2

   Prepare the Dough

   • In a large mixing bowl, combine the maida (all-purpose flour) and 0.75 tsp of salt.
   • Add the melted ghee. Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs. When you press a portion in your fist, it should hold its shape.
   • Gradually add lukewarm water, a little at a time, and knead to form a semi-stiff dough. Do not over-knead; just bring it together.
   • Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3

   Assemble the Kachoris

   • Once the filling has cooled completely, divide it into 12 equal portions and roll them into small balls.
   • Lightly knead the rested dough for a minute and divide it into 12 equal portions.
   • Take one dough ball and flatten it with your fingers to form a 3-inch circle, ensuring the edges are thinner than the center.
   • Place a ball of filling in the center. Bring the edges of the dough together, pleating as you go, to enclose the filling. Pinch the top to seal it tightly and remove any excess dough.
   • Gently press the stuffed ball between your palms to flatten it into a 2.5 to 3-inch kachori. Be careful not to apply too much pressure, which could cause the filling to break through.
4. 4

   Deep Fry the Kachoris

   • Heat the oil for deep frying in a heavy-bottomed kadai or pan on a very low flame. The oil should be just warm, not hot. To test, drop a tiny piece of dough into the oil; it should sink and then rise to the surface very slowly.
   • Carefully slide 3-4 kachoris into the warm oil. Do not overcrowd the pan.
   • Fry on the lowest possible heat for 5-7 minutes. They will slowly puff up and start to float. Do not disturb them during this time.
   • Once they float, gently flip them over. Continue to fry, flipping occasionally, for another 12-15 minutes until they are golden brown, crisp, and firm.
   • The key to a 'khasta' (flaky) texture is this slow frying process. Rushing it on high heat will result in soft, uncooked kachoris.
   • Remove the fried kachoris with a slotted spoon and drain them on a wire rack or paper towels. Let the oil cool slightly before frying the next batch.
5. 5

   Serve

   • Serve the Khasta Kachoris warm as they are, or with tamarind chutney and green coriander chutney.