Khasta Recipe
Summary
Ingredients
| Coriander seeds | 1⁄2 Tablespoon | |
| Cloves | 2 | |
| Urad dal powder | 1 Cup (16 tbs) | |
| Chapati flour | 1 Tablespoon | |
| Baking powder | 1 Teaspoon | |
| Cumin seeds | 1 Tablespoon | |
| All purpose flour | 4 Cup (64 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Ghee | 1⁄2 Cup (8 tbs) | |
| Ghee | 1⁄2 Cup (8 tbs) | |
| Water | 6 Tablespoon | |
| Oil | 200 Milliliter | |
| Potatoes | 2 Medium | |
| Tamarind sauce | 4 Tablespoon | |
| Yogurt | 1 Cup (16 tbs) | |
| Chaat masala | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 1131 Calories from Fat 610
% Daily Value*
Total Fat 69 g106.5%
Saturated Fat 25.4 g127%
Trans Fat 0 g
Cholesterol 92 mg30.7%
Sodium 316.1 mg13.2%
Total Carbohydrates 107 g35.7%
Dietary Fiber 11.4 g45.8%
Sugars 6.3 g
Protein 21 g42.5%
Vitamin A 12.6% Vitamin C 20.1%
Calcium 36.4% Iron 40%
*Based on a 2000 Calorie diet
Directions
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.
Chef
