Khasta Kachori recipe is a popular and tasty Rajasthani Indian Breakfast item. Put all purpopse flour, salt, ghee and rub the flour by using finger tips till it becomes crumbly or bread crumbs like texture. You can add oil instead of ghee but kachori will become more crispy while adding ghee. Add water gradually and knead soft pliable dough.
To make this simple Kachori recipe, mix maida, gram flour and ghee in a bowl. Add some salt and a little water. Knead these ingredients into a firm dough. Make small balls of the dough and keep aside. Heat some oil in a frying pan over moderate flame. Add cumin seeds and asafoetida powder. Fry for 30 seconds, add moong dal and fry for a minute.
For frying khasta kachori, heat the oil in a deep non-stick kadhai on a medium flame and carefully drop 3 kachoris at a time. Depending upon the size of the kachori you rolled and the kadhai add more or less khasta kachori for frying, Just ensure you do not overcrowd the pan as it may drastically drop the temperature of oil.
Street style khasta kachori is a perfect recipe for someone who loves fried food. Mawa Kachori: Our very own mawa, also known as khoya, can also be used to make kachori. Unlike other kachori, this Mawa Kachori is slightly sweet as it is dipped in sugar syrup after frying. Jodhpur is famous for its Mawa Kachoris.