Kastha Kachori

This is a famous kachori from Rajasthan. Kastha means crisp and for the crispiness, you need to add a good amount of oil which will make it crisp and flaky. This is extremely tasty, can be had as a chaat by breaking it into pieces and adding yogurt, sev and chaat masala or can be had as is with chutney.

Prep Time: 30 mins Cook Time: 1 hr

Ingredients

For the outer covering

• 2 cups Maida

• 1/2 cup Oil

• Salt, to taste

• Water, as needed for dough

For the filling

• 1 tsp Ghee

• 1/2 cup Urad dal

• 6 Red chillies

• 1 tbsp Coriander seeds

• 1 tsp Cumin seeds

• 1 tsp Pepper

• Rock salt, to taste

• 1 tsp Amchur powder

• 1 tsp Fennel seeds

• a pinch of Hing

Instructions

For the filling

1. In a pan roast all the Filling ingredients in ghee and dry grind to a powder (you can also store this in the fridge for future use)

For the outer covering

1. In a wide vessel, take maida and salt and mix well

2. Add hot oil, mix and leave for a minute

3. Then mix it well to form a fist with the mixture, it should stand

4. Add water slowly to form a tight smooth dough, cover and keep for half an hour

5. Make balls and roll them into a thick puri

6. Add the filling, cover, seal and slightly roll it just to make it flat

7. Deep fry these one by one on medium flame

8. These can be served in 2 ways: 1) serve it just that way with green chutney or 2) crush it in the centre, add yogurt, sweet and spicy chutneys and sev on top and serve it as a chaat