Make Indian Khasta Kachori (Spicy Puffed Pastry)

There's nothing quite as nice as a night out at an Indian restaurant, with a plate full of delectable, spice-laden food.  It tastes so complex, it seems too difficult to make at home; but with this guide, you'll be able to cook Indian Khasta Kachori (Spicy Puffed Pastry) right in your own kitchen.

Let's start with a shopping list.  Most of these ingredients can be found at ethnic markets, or in the ethnic aisles of your local supermarket.

For the crust, you're going to need 1 cup of all purpose flour, either plain or maida, 1/4 tsp of salt, 2 tbsps of oil (use veggie oil if you're trying to be healthy), and 1/2 cup of chilled water.  For the filling, you'll need 1/4 cup of yellow moong dal (mung beans), 1 tsp of ground fennel seeds, 1 tsp ground coriander, 1 tsp of red chili flakes, 1/4 tsp of powdered ginger, 1/2 tsp of mango powder, 1/2 tsp of salt (adjust as needed), 1 tbsp of oil, 2 tbsps of water, a pinch of asafetida and enough oil to deep fry the Khasta Kachori in.

Start with the crust. Mix together the flour, salt, and oil, and slowly add the chilled water.  Don't knead the dough, but mix slowly with your hands as you add the water. Let this sit for 15 minutes while you work on the filling.

Grind the moong dal until it's a fine powder. Mix with one tablespoon of oil in a frying pan, and set on medium heat for about 3 minutes. Remove the pan from the heat, stir in all spices slowly to the mixture, and let it cool.  Then add two tablespoons of warm water, mix well, and allow it to rest for 10 minutes covered with a damp cloth.

Return to your dough. Knead gently, and divide into 12 equal sections, flattening each to 3-inch circles. Let the center stay thick so the filling doesn't break through. Put 1 teaspoon of filling in each piece of dough, and fold in the edges.  Let them sit for a few minutes, then roll them out into 3-inch flat circles with your palm. Set your frying pan to medium with at least 1 inch of oil.  Set your Indian Khasta Kachoris in carefully.  Once they puff, flip them over until golden on both sides.  Remove from the oil, and leave them on a paper towel or a baking sheet to dry.  Serve your fresh Khasta Kachori with chutney, or any other condiment you desire!


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