Rains are knocking at our window panes and they lure us to eat something fried, spicy, savoury (teekha, khatta, meetha). So don't wait, make this khasta kachori and chutney , and enjoy it with a hot cup of tea.Preparation 100 grams Black Gram Lentil (Dhuli Urad Daal) 1 Cup Tamarind Soak Black Gram Lentil and Tamarind for 5-6 hours in water (Separately) 4-6 Cloves 1 tsp. Black pepper ½ inch Cinnamon 1 Black Cardamom 4 Green Cardamom 1 tsp. Cumin Seeds 2 tsp. Fennel seeds1 tsp. Coriander Seeds Grind all these Masala coarsely. 1 pinch Asafoetida 1 tsp. Red chili Powder 1 inch Ginger (finely chopped) Salt to tasteFor the stuffing in Kachori. Drain lentil. Heat 2 tbsp. oil in a pan. Add Asafoetida in hot oil and add coarsely ground Masala in it. Roast 2-3 seconds only and immediately add soaked lentil in it. Sauté and add Salt and Red Chili Powder. Mix and cover the pan, cook on low heat. Do not add water, stir occasionally. After 5-7 minutes, remove from heat and add chopped Ginger. Grind coarsely without water, after it is cooled down.For Dough 250, gram Refined flour 1 tsp. Caraway Seeds (Ajwain) 2 tbsp. Oil for Moyan Oil for fryingAdd Caraway Seeds, Oil for Moyan and Salt in Refined Flour and kneed hard Dough with the help of approx. ¾ cup water and keep aside for 15-20 minutes. For Tamarind Chutney Squeeze pulp out of soaked Tamarind. 1 Cup Tamarind Pulp 1 Cup Sugar / Jaggery7-8 Dried Dates (Sliced) 1 tbsp. Raisin ½ tsp. Dry Ginger Powder 1 tsp. Cumin Powder (Roasted) ½ tsp. Red Chili Powder ½ tsp. Black Salt Salt to taste Heat a pan. Add Tamarind Pulp and Sugar / Jaggery in the pan. Mix them properly on low heat, add Dried Dates and Raisin, cook on low heat for 10-12 minutes. When mixture thickens a little, add Cumin Powder, Red Chili Powder, Dry Ginger Powder, Black Salt and Salt to taste. Cook for 2-3 minutes more and remove from heat to cool down. Last Step. Now, make small balls from the dough, shape the dough ball into a small bowl with the help of fingers, fill the spicy lentil stuffing in it and roll carefully. Deep fry in low medium heat from both sides till Kachoris are golden brown. Serve Serve hot, with Spicy Ground Nuts, Sev and Green coriander (Chopped) on it, and with Tamarind Chutney.Camera : Surendra SrivastavaEditor : Rohit Rawat Stills : Eklavya Photography#atimaskitchenYoutube - https://www.youtube.com/channel/UCFQIda8-FKY8_6V-HqjL2gwInstagram - https://www.instagram.com/atima_kitchenFacebook - https://www.facebook.com/atimaskitchen
