Rajasthani Puri (Khasta Kachori)
Puri
Ingredients
2 cups
All purpose flour
¼ cup
Semolina
1 tsp
Salt
3 Tbsps
Melted ghee
¾ cup
Gram flour
2 Tbsps
Oil
1 tsp
Red chili powder
½ tsp
Ground black pepper
1½ tsp
Ground coriander/cumin mix
1 tsp
Sugar
2½ tsps
Kalonji
(onion seeds)
1½ tsp
Amchur powder
1¼ tsp
Salt
Instructions
1
Mix flour, semolina and salt. Add ghee and rub.
2
Make a firm dough using cold water.
3
Cover with a damp cloth and set aside for 30 minutes.
4
Roast gram flour in 2 tbsp of oil, on low heat.
5
When color begins to change, add the remaining ingredients, mix and remove from heat.
6
Empty into a dish to cool, filling should be moist and crumbly.
7
Divide dough into 20 equal balls, keep covered.
8
Take one ball and roll to form a 2 inch puri.
9
Place 1½ tsp of the prepared filling in the center.
10
Bring edges together and seal.
11
Press flat and carefully re-roll to a 3 1⁄2 inch circle.
12
There should not be any air bubbles in the puri.
13
Deep-fry on low heat.
14
It should puff fully, gently press with a skimmer to help puff.
15
Fry until light golden on both sides. Remove and drain on a paper towel.
16
Repeat with the remainder of the dough, rolling a few at a time.
17
Do not let them dry out.
18
Arrange puris in a deep tray, do not press them against one another, they must remain puffed.
19
Place in a warm oven to retain crispiness and puffiness.
20
Remove from the oven after 15 minutes.
Toppings
Ingredients
2 cups
Sprouted moong beans
2 cups
Potatoes
(peeled, cubed very small)
1 cup
Onion
(finely chopped)
2 cups
Puffed rice
(mamra)
1 cup
Spicy sev
1 cup
Plain yogurt
Sweet tamarind chutney
(recipe under "chutneys", as needed)
Green coriander or Mint chutney
(recipe under "chutneys", as needed)
Instructions
1
Pressure cook sprouted moong beans with 1 tbsp oil, ½ tsp salt, ¼ tsp red chili powder, 1 tsp lemon juice and ¼ cup of water. Should be dry when cooked.
2
Steam potatoes.
3
Lightly sprinkle salt, red chili powder and finely chopped green coriander on the potatoes.
4
Dry roast mamra and combine with spicy sev.
5
Mix yogurt with salt and ground cumin, to taste.
6
Place all topping ingredients in separate serving dishes.
7
To Serve: take one puri, hold the thin side up and break the center.
8
Place in a serving dish, fill with desired toppings in order of the "topping ingredients" list.