Khasta Along With Dry Potato
24 September, 2017
This is dipped fry recipe, sometimes we can have this recipe. It was a Sunday my daughter said to make either Samosa or khasta. Then I thought let me try khasta which is popular in North India. I served along with dry masala potatoes. In market they use more hot spices which is unbearable but at home we can adjust the spices according to our taste.
Sponsored
Ingredients
- Urdh dal 1/2 cup
- Refine flour 1 cup
- Asafoetida 1/2 tsp
- Carom 1 tsp
- Oil for deep fry 1 cup
- Lemon juice 1 tsp
- Salt to taste
- Sugar 1 pinch
Sponsored
Instructions
- Urdh soaked for 2 hours then strain the water and coarsely ground.
- In between make a smooth dough with refine flour, salt, lemon juice, pinch of sugar, and 1 tbsp. Rest for 15 minutes.
- Heat a frying pan add 1 tbsp oil then asafoetida, carom seeds, chilli powder and coarsely ground urdh salt. Stir continuously until non sticky. Then switch off the flame.
- Divide the dough into equal parts then stuffed with cooked dal. Press with palm or light press with rolling pin.
- Add oil in heated deep pan and deep fry. It will crisp and puffy. Ready to serve with masala potatoes.
Notes
Good recipe for kitty party, Sunday breakfast.
Responses