Research "Ek Khoj"

Khasta actually means "flaky" and this flaky kachori is filled with a delectable moong dal mixture and deep fried. Remember to fry the kachori on a very slow flame so that the crust is crisp and gets cooked on the inside. A perfect kachori is one that is puffed up and flaky outside but hollow inside. This dish can be stored in air-tight containers for upto a week. When unexpected guests arrive, warm up the kachoris in a slow oven for about 7 to 10 minutes, fill them with curds and chutneys and serve.

For the Dough

Ingredients
2 cups all purpose flour
1/4 cup oil/ghee, I used oil
1/2 tsp salt
water for kneading

Method

1. Mix the flour and salt.
2. Add the oil and mix well. Till you get a bread crumbs texture.
3. Make a soft dough using water.
4. Knead well for about 8 minutes.
5. Cover and keep aside to rest for atleast half hour.

Notes

• Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.
• The dough could spring back for many reasons:
• Dough is too cold (If wet cloth is used)
• Dough is not soft enough.
• Not kneaded for enough time.
• Oil is less.
• Not rested enough.

Fillings
Khasta Kachori - Moong Dal kachori
Here I took a mix of both the recipes.

Ingredients
1/2 cup split moong dal (yellow)
1 tsp cumin seeds
a pinch hing (asefetida)
2 tsp finelly chopped curry leaves (Optional)
1 tsp chilli ginger paste
1 tsp sauf (fennel seeds) powder
1/2 tsp spoon garam masala
1/2 tsp red chilli pwd
1 tsp mango powder (amchur)
1 tsp oil
salt to taste

Method

1. Wask and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more.
2. Drain the water well.
3. Grind the dal to a coarsely. (Will resemble Idli Rawa)
4. Heat oil in a pan.
5. Add the hing and cumin seeds.
6. Once the seeds splutter add the curry leaves.
7. Add the dal.
8. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.
9. Cook for another 10 minutes on low till the dal turns slightly brown.
10. Add all the masalas.
11. Cook for few minutes till the aroma of the spices hit you.
12. Add Salt.
13. Remove from heat and keep aside to cool.

Muttar Ki Kachori from Tarla Dalal:

Ingridients
2 cups green peas
1 teaspoon green chillies, chopped
1 teaspoon ginger, grated
1/2 teaspoon nigella seeds (kalonji)
2 teaspoons fennel seeds (saunf)
2 bay leaves
1 teaspoon chilli powder
1 teaspoon garam masala
4 tablespoons chopped coriander
2 tablespoons oil
salt

Method

1. Corarsely grind the green peas,green chillies and ginger in a blender without using any water. Keep aside.
2. Heat the oil in a pan,add the nigella seeds,fennel seeds,bay leaves and ground green pea mixture and saute over a very slow flame for 8 to 10 minutes.
3. Add the chilli powder,garam masala,coriander and salt and saute for 2 more minutes.
4. Remove the bay leavess and discard. Divide into 12 equal portions.

Pyaz Ki Kachori

Ingredients
2 cups onions, finely chopped
1 teaspoon nigella seeds (kalonji)
2 teaspoons fennel seeds (saunf)
2 bay leaves
1½ teaspoons green chillies, finely chopped
2 tablespoons Bengal gram flour (besan)
2 teaspoons coriander (dhania) powder
2 teaspoons chilli powder
1 teaspoon garam masala
3 tablespoons chopped coriander
2 tablespoons oil
salt to taste

Method

1. Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour.
2. Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.
3. Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.
4. Divide into 12 equal portions and keep aside.

Notes

• The fillings have to be really dry if not when rolling they will ooz out when rolling.
• The masalas are according to taste, I did reduce the spice but still its spicy for us but the level we can enjoy.
• Once I added the filling I found it difficult to roll especially the moong dal, I felt the dough would break and make holes So I pressed it down with my hand.,
• Fry the kachori's on medium low to get a crisp outer layer, that is the key. For people using electric stove, my numbers were going from 6 to 4.

To Make Kachori's

1. Make a small ball from the dough.
2. Roll out into a 2 inch diameter circle.
3. Place about 1.5 tsp of t he filling in the center of the rolled dough.
   
4. Cover the filling with the dough by sowly streching it over the filling. Seal the ends and remove excess dough.
   
5. Flatten and roll each portion to 2.5 inch circle. I used the my palms to flatten it, using the rolling pin was not working sincet he filling was coming out. (See notes below).
   
6. Keep aside covered.
7. Repeat with the remaining dough.
8. Meanwhile heat some oil for deep frying.
9. Drop the kachori in the oil. It should rise up slowly.
10. After it rises up (about 2 minutes), turn it over.
11. Cook for about 6 to 10 minutes till the side down gets a golden brown color.
12. Turn and cook the other side for another 6 minutes or till its golden brown in color.
    
13. Remove when done, cool and store in airtight container.
14. Serve with coriander chutney and tamarind chutney

Notes

• I fried 3 kachori's at a time.
• The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold.
• It will not be crisp if the oil is too hot.

Ingredients:

1 cup - macaroni
1/4 cup - chopped onions
1/4 cup - peas and chopped carrots
1/4 cup - cauliflower florets, cut small
1/4 cup - finely chopped tomato
1/4 cup - chopped green bell pepper (this can be substituted with mushrooms or any other veggie that your kid fancies)
1/2 - potato, cut into small pieces
1 tsp - garam masala (if too hot, add as per your taste)
2 tbsp - oil
salt to taste

Method:

In a saucepan boil water.
Add macaroni and one tbsp salt and stir.
Macaroni will turn soft in 4-5 min.When cooked, strain the hot water using a strainer and run cold water through so the macaroni does not stick to each other.
In a pan heat up oil and add chopped potatoesStir-fry them until they turn pink.
Next add cauliflower florets and stir constantly until they turn pink.
Add onions, peas and carrots and any other veggies you wish to add.
Stir constantly while the veggies cook.
Add tomatoes and salt.
Cover the pan and cook for 1 min.
Finally add macaroni and garam masala .
While stirring cook for 3 more min so as to get the masala coated to the veggies and macaroni.
Serve hot.

Ingredients:

500g big size potatoes
3g garam masala
Small piece ginger
1/4 cup grated coconut
6 green chilies
1/2 tsp pepper corns
2 bunches mint leaves
1 bunch cilantro
100g oil
Salt to taste
150g tomatoes
A pinch of turmeric

Method:

Peel the potatoes, cut them into two pieces lengthwise and soak in salt water for 10 minutes.
Heat oil in a pan, fry garam masala and chopped ginger for few minutes.
Then add potato pieces, turmeric and cook till they are tender.
Now add coconut, green chilies, pepper corns, mint leaves paste, salt and cook for another 10 minutes.
When the masala gets tender, add chopped tomatoes and cook for 2 minutes.
When the gravy is done, sprinkle chopped coriander leaves and serve hot.

Ingredients:

Dhokla 400 gms
Cucumber (chopped) 1
Onion (chopped) 1
Tomato (chopped) 1
Aloo Lachha 50 gms
Roasted Jeera Powder 1 tsp
Chat Masala 1/2 tsp
Coriander Leaves A few
Coriander Chutney 2 tbsp
Tamarind Chutney 2 tbsp
Curd 1 cup
Salt to taste
Red Chilly Powder 1/2 tsp
Fresh Coconut (grated) 1/2 cup

Method:

You can make approx. 400 gms of Dhokla with 250 gms of gram flour (besan).
Click here to see the recipe for making Dhokla.
Cut the Dhokla into small pieces.
Add tomato, cucumber and onion. Pour curd and both the chutneys.
Sprinkle masala and garnish with the remaining ingredients.

Ingredients:-

For making Pani Puri:-

Chatpata Pani, 100 readymade Puris
Aloo masala,
Sweet chutney,
Moth and Lal Chana

For Chatpata Pani:-

1 litre water
1/2 cup chopped mint (Pudina) leaves
1/2 cup chopped corriander leaves
2 teaspoon ginger powder (Sonth)
1 teaspoon roasted cumin seeds (Jeera)
2 teaspoon black salt
2 teaspoon normal salt
4 green chillies or according to taste
25 grams imli (soaked in water for 1 hour) or 2 tablespoon amchur powder or juice of 1 lemon or pulp of 2 raw mangoes.
1 teaspoon black pepper powder
1 teaspoon cumin seeds powder

For Aloo Masala:-

1/2 kg Potatoes (boil them, peel and crush)

1 teaspoon Red Chaat Masala

1 teaspoon Red Salt

1 teaspoon raosted cumin seeds powder

1 tablespoon finely chopped freash green corriander leaves

1/4 cup pani puris pani

For Moth and Lal Chana:-

100 grams Moth or Moong (soaked in 2 glasses of water for 6 - 8 hours) 50 grams Lal Chana (soaked in 1 glass of water for 6 - 8 hours)Seive moth, lal chana and leave them aside for 18 to 20 hours, sprinkle water after every few hours so that they remain fresh. Sprouted motha and laal chana are ready.

1/2 teaspoon Turmeric

1 teaspoon Red chaat masala

1 tablespoon raosted cumin seeds powder

1 teaspoon red chili powder

2 tablespoon finely chopped fresh green corainder leaves

Salt according to taste

For Sweet Chutney:-

150 grams Gud (jaggery)

100 grams Khajoor (dates)

50 grams imli (tamarind)

1 teaspoon red chili powder

1 teaspoon raosted cumin seeds powder

1/2 teaspoon chaat masala

1/2 teaspoon garam masala

1 teaspoon black salt

350 ml water

Method:-

For Chatpata Pani:-

Soak all the above ingredients in enough water for 1 hour.
Now grind all the ingredinets into a fine paste.

Sleve this paste in 1 litre water
Now again grind the remaming paste & sleve it again in the water
Your Chatpata pani is ready to serve

For Aloo Masala:-

Mix all the above ingredinets and keep aside in a bowl

For Sweet Chutney:-
Soak khojoor, gud and imli in 250 ml. water and boil this mixture on low flame for 5 minutes
After this mixture cools down add 100 ml. and grind it make into a smooth paste .Then add all the remaining ingredients and mix very well. Leave it aside

For Moth and Lal Chana:-

Boil the prouted moth and lal chana in half a galss of water by ading turmic and salt.

After they have cooled down add all the remaining ingredients .

Mix and keep aside to serve

To Serve One Person:-

Take 10 blown up puris, 2 tblspoon sweet chutney.

1 cup chatpata pani,

3 tblspoon moth lal chana mixture and 2 tblspoon Aloo Masala

Ingredients:-

1/2 cup - sprouted moong
1/2 cup - sprouted paenuts
1/2 cup - sprouted wheat
1/2 cup - sprouted red chana
1/2 cup - spring onion, chopped
1/2 cup - tomatos, chopped
1/2 cup - carrots, grated
1/2 cup - cabbage, grated
1 tsp - chaat masala
1 tsp - lime juice
1 - green chilly, finely chopped

For Green Chutney:-
4 tbsp - chopped corriander leaves
2 - green chillies
1/2 inch - ginger
4 cloves - garlic
1/2 - lime
salt to taste

For Red Chutney:-
10 - flakes for khajoor
1 tsp - aamchur powder
1 tsp - grated jaggery
1 pinch - salt

For Garnishing:-
1 tbsp - chopped corriander
1 tbsp - pomegrate flakes
1 tbsp - chopped tomatoes


Method:-

For Green Chutney:-

Prepare green chutney by mixing all the ingriedients in mixer.

For Red Chutney:-

Boil or pressure cook khajoor and remove seeds.
Mesh khajoor in a mixie.
Mix khajoor, amchoor powder, grated jaggery and salt to a fine paste.

For Chaat:-

Pressure cook sprouted chana and sprouted peanuts adding salt to taste.
Mix all the other ingridients with chana and peanuts.
Mix well.
Add green and red chutney.
Mix well.
Garnish and serve.

Note:-
Green chilly in the chaat can be omitted or replaced with 1/2 tea spoon pepper powder; if kids can not eat green chilly.

Ingredients:-

Basan 1 cup
Bread 3 slice
Potatoes (mashed) 1cup
Garlic 6
Ginger 1
Green chillies 5-6
Red chilly powder 2tsp
Garam masala 2tsp
Coriander 1\2bunch
Salt to taste
Mint handful
Mix vegetables 1\2cup

Method:-

Mix vegetables include carrot, beans, and peas.
Add mashed potatoes, vegetables, basan, dry powder, coriander, mint, ginger paste .salt, bread together and make soft dough.
Shape into even size long rolls and pears in centre.
Make a hole in the kababs and deep fry in hot oil and arrange the kababs stick.
Serve it with chilly sauce and tomato sauce.

Ingredients:-

Potatoes 1kg
Peas 1/4kg
Vermicelli 100grms
Onions 4
Green chillies 6-8
Ginger small pieces
Dhaniya powder 2tsp
Coriander half bunch
Red chilly powder 2tsp
Garam masala 1tsp
Salt to taste

Method:-

Pressure cook potatoes without water and mash the potatoes.
Chop the onions green chillies and ginger finely.
Wash coriander and mint.
Half boil shelled peas with salt.
Fry the vermicelli in little oil till light brown.
Heat oil in the fry onions till tender.
Add the chopped green chillies ginger mash potatoes and mix well.
Add salt dhaniya powder red chilly powder coriander and mint.
Cool for sometimes and shape the mash potatoes in oval shape and scoop the center.
Fill the center with peas and coat it with thin maida batter.
Roll in fried vermicelli twice and fry.
After frying cut out the center to show the peas.
Arrange in the plate with lettuce leaves.Serve hot with tomato sauce