KHASTA KACHORI WITH ALOO

THINGS TO COLLECT

1. 150 gm maida (all purpose flour)
2. 21/2 tb spoon ghee 
3. 2 1/2 tb spoon water

for filling

1. 3 boiled potatoes
2. oil 2 tb spoon
3. salt according to taste
4. garam masala according to taste
5. dhaniya powder according to taste
6. red chilli  powder according to taste.
7. oil for frying         

alternate filling

1. 50 gm urad dal (half white)
2. 5 t spoon
3. salt according to taste
4. garam masala according to taste
5. aniseed (saunf) powered according to taste
6. oil for frying.     

lets start making

1. soak dal in water for 1 hour/ if doing potato filling boil the potatoes.
2. sift flour salt, ghee and water and make a medium stiff dough and keep cover with wet cloth. 
3. 
   
   
   
4. after 1 hour, drain the water from the dal and grind it coarsely.
5. heat oil in kadai, fry the dal paste with all the masalas and salt / if you are doing potato filling than put potatoes and fry for some time.
6. Do very careful while preparing the dal mixture as dal will very easily stick to pan so keep stirring, till the masala mix and cooked properly, and nice aroma start coming up.
7. keep the masala on side for cool down.
8. make a 11/2 inch of dough ball,can make around 10 balls, roll it with rolling pin 2 inches put the masala in and fold it nicely, then again roll with the rolling pin around 1/2 inches of thickness.
   
   
   
9. roll rest of the balls 
10. heat oil in a pan/ kadai, on a very low flame, temperature shouldn't be be hot otherwise khasta kachori will not come out well.
11. now put the flat khasta kachori in oil and keep putting oil on top( khasta kachori will make a fluffy shape while putting the oil on).
12. change the side, do the same process, after the colour turns to crispy brown,take out on a kitchen towel.serve hot with aloo or imli chutney(soonth).

notes:

dal filling will take more time as, one hour of soaking period is also included.

if you feel its hard for you to make dal masala as its easily stick on the pan, other method is you can fry them in oil put small spoon of dal batter in oil and once cooked keep it on kitchen towel, keep making the balls till  all the bater is finished, after its cool down put it in a mixture and make a dry crumble, than you can process like a dal mixture.

potato filling will be faster and if you have boiled potatoes in freeze, than more faster, can make make with leftover potato vegetable also.

you can store dal khasta kachori in air tight container for a weak too, before serving heat it in oven on grill mode, it will come out very crispy and hot. room temperature ones are also tasty.

 if you don't have aloo  sabji, can have it with imli chutney(soonth) too.

if guest are coming this is a very heavy snack, can serve as a meal.