Khasti Kachauri

Ingredients

Item	Measure/No.
Refined flour	2/3 cup
Oil (for filling and frying)	2/5 cup (approx. 95 ml)
Black gram dhal (Urad Dal)	1/4 cup
Spinach	1/2 cup
Red chilli powder	1 tsp
Mango powder (Amchur)	1/4 tsp
Coriander powder	1/4 tsp
Carom seeds (Ajwain)	1/4 tsp
Cumin seed	1/4 tsp
Sugar	1/4 tsp
Garam masala	1/4 tsp
Salt	to taste

Method

1. Prepare the Dal: Soak the black gram dhal for 2 hours, drain the water completely, and grind it coarsely.
2. Prepare the Dough: Steam the spinach and grind it into a paste. Add the spinach paste to the refined flour and knead to form a smooth dough.
3. Prepare the Filling:
   • Heat 1 tbsp of oil (taken from the total measure) in a pan.
   • Add all the spices (red chili, mango, coriander, carom, cumin, garam masala) and stir for a minute.
   • Add the ground black gram dhal, sugar, and salt. Stir-fry the mixture for 2-3 minutes until the filling is cooked and aromatic.
4. Assemble the Puris: Divide the filling and the dough into 8 equal portions each.
5. Roll out each dough portion into a small roti (small circle).
6. Place one portion of the dal filling in the center of the roti. Bring the edges of the dough together and press firmly to seal the filling inside.
7. Gently roll the stuffed dough into a puri (a slightly larger, flatter circle).
8. Fry: Heat the remaining oil and deep fry the stuffed puris till golden on both sides.

(Garden to Kitchen, Vigyan Prasar)