Atta Ka Khasta Nasta Recipe | How to make Atta Ka Nasta | Wheat flour Breakfast Recipe – Step By Step with Images and Video.
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Are you craving a crispy, flavorful snack that’s easy to make and packed with the goodness of wheat flour? Look no further than Atta Ka Khasta Nasta! This delightful treat combines the crunch of semolina with the aromatic spices and a unique, savory stuffing made from namkeen and sautéed onions. Perfect for tea-time indulgence or as a party appetizer, this snack will leave everyone asking for seconds.
In this recipe, I’ll guide you through creating a soft dough, preparing a delicious filling, and frying the kachoris to golden perfection. Whether you’re a fan of traditional Indian flavors or just looking for a satisfying snack, this dish is sure to impress.
So, roll up your sleeves and let’s make this irresistible Atta Ka Khasta Nasta together!
Ingredients of Atta Ka Khasta Nasta Recipe
Atta Ka Khasta Nasta Recipe Video
Atta Ka Khasta Nasta Recipe | How to make Atta Ka Nasta | Wheat flour Breakfast Recipe
Materials
- Wheat Flour – 1 cup
- Semolina – 1/4 Cup
- Salt as per taste
- Carom Seeds – 1 tsp
- Red Chilli Flakes – 1 tsp
- Chopped Coriander
- Ghee- 1 tbsp
- Oil – 2 tsp
- Cumin – 1 tsp
- Asafoetida – 1/4 tsp
- Whole Coriander – 1 tsp
- Red Chilli Powder – 1 tsp
- Fennel – 1 tsp
- Black Salt – 1/2 tsp
- Crushed Red Chilli – 1/2 tsp
- Kasuri Methi – 1 tsp
- Chopped Onion – 2
- Chopped Green
- Chilli – 2 to 3
- Salt as per taste
- Chopped Coriander
- Ratlami Sev
- Moong dal – 2 to 3 tbsp
- Chana Dal – 2 tbsp
Instructions
- To prepare the perfect Atta Ka Khasta Nasta, take a wide plate and combine 1 cup of wheat flour, 1/4 cup of semolina, salt to taste, 1 teaspoon of carom seeds, 1 teaspoon of red chili flakes, and some chopped coriander.
- Add 1 tablespoon of ghee to the mixture and blend everything thoroughly.
- Gradually add water to the mixture and knead it into a soft dough.
- Cover the dough with a damp cloth and let it rest for 5 minutes.
- Place a pan on medium flame, add 2 teaspoons of oil, and heat it.
- Once the oil is hot, add 1 teaspoon of cumin seeds, 1/4 teaspoon of asafoetida, 1 teaspoon of coriander powder, 1 teaspoon of red chili powder, 1 teaspoon of fennel seed powder, 1 teaspoon of black salt, 1 teaspoon of red chili flakes, and a pinch of kasoori methi. Mix and sauté briefly.
- Add two chopped onions and chopped green chilies to the pan. Sauté until they turn soft.
- Season with salt as needed and stir in some chopped coriander leaves. Mix well and turn off the flame.
- In a grinder jar, add ratlami sev, moong dal namkeen, and chana dal namkeen. Grind them into a coarse powder.
- In a bowl, combine the namkeen powder and the prepared onion mixture. Mix them well to create the stuffing.
- Divide the dough into small balls and lightly grease each one with oil.
- Take one dough ball and shape it into a small bowl-like form.
- Add 1 tablespoon of the prepared stuffing into the center, seal the edges from all sides, and shape it into a kachori.
- Repeat the process with the remaining dough and stuffing to prepare all the kachoris.
- Heat oil for frying in a kadhai over medium flame.
- Once the oil is moderately hot, add the kachoris in batches and fry them on medium flame until they turn golden and crispy.
- Remove the fried kachoris and place them on a plate lined with paper towels. Fry the next batch similarly.
- Your crispy and delicious Atta Ka Khasta Nasta is now ready to enjoy!
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Atta Ka Khasta Nasta Recipe – Step By Step
1: To prepare the perfect Atta Ka Khasta Nasta, take a wide plate and combine 1 cup of wheat flour, 1/4 cup of semolina, salt to taste, 1 teaspoon of carom seeds, 1 teaspoon of red chili flakes, and some chopped coriander.
2: Add 1 tablespoon of ghee to the mixture and blend everything thoroughly.
3: Gradually add water to the mixture and knead it into a soft dough.
4: Cover the dough with a damp cloth and let it rest for 5 minutes.
5: Place a pan on medium flame, add 2 teaspoons of oil, and heat it.
6: Once the oil is hot, add 1 teaspoon of cumin seeds, 1/4 teaspoon of asafoetida, 1 teaspoon of coriander powder, 1 teaspoon of red chili powder, 1 teaspoon of fennel seed powder, 1 teaspoon of black salt, 1 teaspoon of red chili flakes, and a pinch of kasoori methi. Mix and sauté briefly.
7: Add two chopped onions and chopped green chilies to the pan. Sauté until they turn soft.
8: Season with salt as needed and stir in some chopped coriander leaves. Mix well and turn off the flame.
9: In a grinder jar, add ratlami sev, moong dal namkeen, and chana dal namkeen. Grind them into a coarse powder.
10: In a bowl, combine the namkeen powder and the prepared onion mixture. Mix them well to create the stuffing.
11: Divide the dough into small balls and lightly grease each one with oil.
12: Take one dough ball and shape it into a small bowl-like form.
13: Add 1 tablespoon of the prepared stuffing into the center, seal the edges from all sides, and shape it into a kachori.
14: Repeat the process with the remaining dough and stuffing to prepare all the kachoris.
15: Heat oil for frying in a kadhai over medium flame.
16: Once the oil is moderately hot, add the kachoris in batches and fry them on medium flame until they turn golden and crispy.
17: Remove the fried kachoris and place them on a plate lined with paper towels. Fry the next batch similarly.
18: Your crispy and delicious Atta Ka Khasta Nasta is now ready to enjoy!
You can also read this post in Hindi and Marathi.