Crispy Besan Kachori #recipe #youtubevideos #tasty #crispy @mukkusskitchen

Crispy Besan Kachori Recipe (Mukku'sKitchenStyle) Preparation Time: 20 minutes Cooking Time: 25 minutes Serves: 4–5 Ingredients For the Dough 2 cups maida (all-purpose flour) ¼ cup besan (gram flour) 3 tbsp hot oil or ghee (moyan) ½ tsp salt Water as needed For the Besan Filling 1 cup besan 2 tbsp oil 1 tsp cumin seeds 1 tsp fennel seeds (coarsely crushed) 1 tsp coriander seeds (crushed) ½ tsp ajwain (carom seeds ) ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder ½ tsp garam masala ½ tsp amchur (dry mango powder) Salt to taste 2 tbsp jaggery powder /sugar Method Prepare the Dough Mix maida, besan, and salt. Add hot oil/ghee and rub until the mixture resembles breadcrumbs. Add water gradually and knead into a firm, smooth dough. Cover and rest for 20 minutes. Make the Filling Heat oil in a pan. Add cumin, fennel, coriander seeds, and ajwain. and hing and sauté. Add besan and roast on low flame for 8–10 minutes until aromatic and golden. Mix in turmeric, red chilli powder, coriander powder, garam masala, amchur, and salt. Cook for 2–3 minutes. filling cool completely. Shape the Kachoris Divide the dough into equal balls. Flatten each ball and place 1–2 tablespoons of filling in the center. Seal the edges and gently flatten into a thick disc. Fry Heat oil on low-medium heat. Add the kachoris and fry slowly, turning occasionally. Cook for 10–12 minutes until they become evenly golden brown and crispy. Drain on a paper towel. Serving Suggestions Serve hot with: Green chutney Tamarind chutney Fried green chillies A cup of masala chai Tips for Perfect Crispy Kachori Use enough moyan (oil/ghee) in the dough for flaky layers. Roast the besan thoroughly to remove its raw taste. Always fry on low heat so the kachori becomes crisp inside and out. Let the filling cool before stuffing to prevent the dough from tearing. Enjoy your crispy, flaky, halwai-style Besan Kachori!