Khasta Recipe
Summary
Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
Interest GroupEveryday
Ingredients
Coriander seeds-1/2 tablespoon
Cloves-2
Urad dal powder-1 cup
Chapatty flour-1 tablespoon
Baking powder-1 teaspoon
Cumin seeds-1 tablespoon, whole
Ghee-1 tablespoon, melted
All-purpose flour-4 cups
Salt-1/2 teaspoon
Ghee -1/2 cup
Water- as necessary
Oil -for frying
Potatoes-2 medium, boiled, peeled and diced
Tamarind sauce -as necessary
Yogurt -as necessary, beaten
Chaat spices-as needed
Directions
GETTING READY
1)Make a coarse paste of first three ingredients and then add the powders and, with splashes.
2)In a wok, heat oil to smoking point.
MAKING
3)In a pan, heat ghee and fry cumin. Add paste and cook for 10 minutes on low heat.
4)Remove from heat and divide the mixture into 12 portions.
5)In a bowl, mix together all the ingredients and knead into a stiff pastry.
6)Divide it into 12 portions and make flat discs with hands.
7)Stuff the mixture into it and cover it and make a ball. Then, flatten it into thin disc.
8)Repeat the processes for rest of the mixture.
9)Deep fry the discs four at a time on low heat until crisp and light golden.
SERVING
10)Make a hole on top of khasta and add diced potato and chutney and yogurt into it. Sprinkle chaat spices and serve.
1)Make a coarse paste of first three ingredients and then add the powders and, with splashes.
2)In a wok, heat oil to smoking point.
MAKING
3)In a pan, heat ghee and fry cumin. Add paste and cook for 10 minutes on low heat.
4)Remove from heat and divide the mixture into 12 portions.
5)In a bowl, mix together all the ingredients and knead into a stiff pastry.
6)Divide it into 12 portions and make flat discs with hands.
7)Stuff the mixture into it and cover it and make a ball. Then, flatten it into thin disc.
8)Repeat the processes for rest of the mixture.
9)Deep fry the discs four at a time on low heat until crisp and light golden.
SERVING
10)Make a hole on top of khasta and add diced potato and chutney and yogurt into it. Sprinkle chaat spices and serve.