Breads and Papadums Recipes - Khasta Katchori

Ingredients

• 1 quantity Potato Katchori dough

• 100g/4 oz split black beans, soaked overnight

• 50ml/2fl oz water

• 15ml/1 tbsp oil

• large pinch of asafoetida

• 5ml/1 tsp garam masala

• 5ml/1 tsp ground roasted cumin

• 2.5ml/1/2 tsp ground ginger

• 2.5ml/1/2 tsp ground red chili

• salt

• oil for deep-frying

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Method:

1. Prepare the dough as for the potato katchori recipe (above) and divide into 20 equal portions. Drain the split beans then blend coarsely with the water. Heat the oil and fry the asafoetida for a few seconds. Add the split beans and fry for 6 minutes until lightly browned. Stir in the ground spices and cook over a low heat for 3 minute. Cool then divide into 20 portions.

2. Roll a portion of dough into a ball on the palm of your hands. Flatten it, place a few drops of oil on a board and roll it into a small circle. Place a portion of filling on the dough and seal the edges. Flatten it and roll it to a 5cm/2 in circle. Repeat with the remaining katchori.

3. Heat the oil and carefully slip a katchori into the oil. Gently press it down with a slotted spoon and it should swell up like a ballon. Fry 3-4 katchori together until golden brown on both sides, turning twice.