Kharidwa Nasta

Background and History

The culinary world is vast and varied, with each culture bringing its own delectable dishes to the table. One such culinary gem is Kharidwa Nasta—a unique dish rooted in traditional South Asian cuisine. This dish's origins are steeped in the rich tapestry of history from northern India, where cooking is not just an art but a celebration of flavors and aromas. Over centuries, Kharidwa Nasta has evolved, adapting to various taste buds while maintaining its core essence. This delightful nasta, or snack, is known for its perfect harmony of spices and the textural contrast it brings to your palate. Originally, it was prepared during festivals and special gatherings, but due to its unparalleled taste, it has become a staple in households across the region.

Ingredients

• Onions - 2 large, thinly sliced
• Green Chilies - 3-4, finely chopped
• Ginger - 1-inch piece, grated
• Garlic - 4-5 cloves, minced
• Turmeric Powder - 1/2 teaspoon
• Red Chili Powder - 1 teaspoon
• Cumin Seeds - 1 teaspoon
• Carom Seeds - 1/2 teaspoon
• Coriander Powder - 1 teaspoon
• Salt - to taste
• Wheat Flour - 2 cups
• Besan (Gram Flour) - 1 cup
• Yogurt - 1/2 cup
• Ghee (Clarified Butter) - 2 tablespoons
• Oil - for frying
• Fresh Coriander - a handful, chopped

Preparation Steps

1. Preparing the Dough

Begin by mixing wheat flour, besan, turmeric powder, red chili powder, and a pinch of salt in a large mixing bowl. Gradually add the yogurt and blend until the mixture starts to come together.

Incorporate a tablespoon of ghee into the mix and knead the dough manually. The dough should be soft yet not sticky. Cover it with a damp cloth and let it rest for about 15-20 minutes.

2. Preparing the Filling

Heat some oil in a pan over medium heat. Add cumin seeds and carom seeds and allow them to sizzle until they turn golden brown, releasing their aromatic essence.

Introduce the onions, ginger, and garlic. Sauté this mixture until the onions become translucent. Follow with green chilies and continue to sauté for a few more minutes.

Add coriander powder and salt to the pan. Mix well, ensuring the spices are evenly distributed. Toss in the fresh coriander, mix thoroughly and remove from heat. Allow this filling mixture to cool slightly.

Cooking Process

3. Assembling the Kharidwa Nasta

Roll out small portions of the rested dough into flat discs on a floured surface. Place a spoonful of the filling mixture in the center of each disc.

Fold the edges of the disc over the filling, sealing it completely. Gently flatten the filled dough to form a small pancake-like shape.

4. Frying

Heat sufficient oil in a deep skillet over medium-high heat. Once the oil is hot, carefully slide in the prepared pancakes.

Fry each side for about 2-3 minutes, or until they turn golden-brown and crispy, making sure to link the cooking timer for precision.

Using a slotted spoon, remove the nasta from the oil and drain on paper towels to remove excess oil.

Serving Suggestions

Kharidwa Nasta is best enjoyed hot. Serve it with spicy chutney or tangy yogurt dip on the side. This versatile dish can be a perfect snack for teatime or could serve as a delightful appetizer for your guests.

It is recommended to pair this with a cup of hot masala chai or your favorite beverage for an added burst of flavor. Enjoy this delicacy while it's warm, as the temperature enhances the taste profile, indulging every flavor note that South Asian spices bring forth.