By Nandini Bhushan
Street food in India is a vibrant and integral part of culinary culture, offering diverse flavours, textures and aromas. The rich journey of Indian street food varies widely from region to region, reflecting the country’s diverse culinary tradition. From east to west and north to south, every corner offers its own unique street food made with locally available ingredients. Cheap and easily available, these street foods are consumed by millions.
Also try: Indian Street Food Recipes: Fafda
Khasta
A morning in Lucknow is incomplete without Khasta with Aloo ki sabzi and chutney. This delicious breakfast treat is flaky and crispy kachori, stuffed with lentils.
Ingredients
(Serving for 3 to 4 persons)
For dough
Maida: 2 cup
Sooji: 2 cup
Ghee: 4 tsp
Salt: 1 tsp
For filling
Moong dal: ½ cup ( soaked for an hour and coarsely ground)
Fennel seeds: 1 tsp (coarsely crushed)
Hing: ¼ tsp
Cumin seed: 1 tsp
Red chilli powder: 1 tsp
Garam masala powder : ¼ tsp
Amchur powder: 1 tsp
Salt to taste
Oil for deep frying
Step 1
In a large bowl mix flour, suji, salt and ghee. Rub ghee into the flour until the mixture resembles bread crumbs.
Step 2
Gradually add water and knead a firm dough. Cover with a damp cloth and let it rest for thirty minutes.
Step 3
For the filling, heat 2 tsp of oil in a pan. Add fennel seeds, cumin seeds and hing. To this, add the ground moong dal, and saute for about two to three minutes until fragrant.
Step 4
Add coriander seeds, red chilli powder, salt, garam masala and amchur. Mix well. Cook for another 6 to 7 minutes until the mixture is dry. Keep it aside to cool.
Step 5
For the kachori, divide the dough into small balls. Flatten each ball with your hand into a disc. Place a spoonful of dal filling in the centre and carefully fold and seal the edges to form a round kachori. Gently press to flatten slightly.
Step 6
Heat oil in a deep pan on medium heat. Fry the kachori on low to medium heat until it turns golden brown and crispy.
Serve the Khasta with Aloo ki sabji.
