Fast Guide to Cooking Perfect Besan /Chickpea flour Khasta Kachori

Hoping to eat Besan /Chickpea flour Khasta Kachori a luxurious restaurant's, but for some causes are not able to go to restaurants. This page gonna guide you with clear ways on preparing a Besan /Chickpea flour Khasta Kachori like a famous chef made.

We hope you got benefit from reading it, now let's go back to besan /chickpea flour khasta kachori recipe. To make besan /chickpea flour khasta kachori you only need 20 ingredients and 2 steps. Here is how you do it.

To make an extraordinary Besan /Chickpea flour Khasta Kachori, below are the components needed:

1. Get 1 cup of all purpose flour.
2. Take 2 tbsp of whole wheat flour.
3. You need 2 tbsp of refined oil.
4. Provide 1 tsp of ghee.
5. Use 1/4 th tsp of baking powder.
6. You need 1/4 th tsp of salt.
7. Get 1/4 th tsp of ajwain/carom seeds.
8. Provide 1/4 th cup of water approximately.
9. Provide For of Filling :.
10. Use 1/2 cup of besan/chickpea flour.
11. Get 1 pinch of hing.
12. Get 2 of green chillies.
13. Get 1 tbsp of oil.
14. Prepare 1/4 th tsp of cumin seeds.
15. Get 1/4 th tsp of fennel seeds.
16. Get 1/4 tsp of salt.
17. Use 1 tsp of sugar.
18. Use 1/4 th tsp of garam masala.
19. Get 1/2 tsp of kasoori methi.
20. Provide 1/2 tsp of mango/amchur powder.

After readying the components, now you are ready to cook your tasty Besan /Chickpea flour Khasta Kachori by following the instructions on this section:

1. Mix salt, oil, ajwain, baking powder to the refined flour and mix well. Add water slowly and knead into a smooth soft dough. Cover and set aside for 10 minutes. Meanwhile, prepare the filling. Heat 1 tbsp oil in a wok. Sprinkle cumin and fennel seeds. When they crackle, add finely chopped green chillies and hing/asafoetida. Add chickpea flour and stir continously. Add salt and sugar to taste, amchur powder,garam masala and kasoori methi. Sauté until it is golden brown and fragrant..
2. Now for the outer layer knead the dough once again and divide it into equal 15 small balls approximately. Place a pebble-sized stuffing in the center. Gather the edges and pinch it. With the base of your palm slightly flatten it. Heat oil in a pan or wok. Fry kachories on medium to low heat till they puff up. Turn them over now on low heat and cook till crispy and golden brown from both sides. Serve kachories with tomato sauce or tamarind chutney or as chaat with yogurt and tamarind chutney..

However, I love Raj kachori and it is different chaat recipe with some legumes and other chaat elements added to it. Khasta Kachori is a popular savoury snack of India. Throughout north India in many states like Uttar Pradesh, Rajasthan, Delhi, Gujarat and in some other states different version of kachoris are available. Traditionally the kachoris that were available in Delhi had a filling of split urad dal. But these days I find kachoris in Delhi have different fillings with elaborate names (Raj kachori.

Recipe : Besan /Chickpea flour Khasta Kachori

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