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Hot Kachori















Ingredients

Quantity

For cover:


Plain flour
1 ½ cups
Oil
3 tbsp
Salt
to taste 
Cold water
to knead dough

For filling:


Yellow moong daal – washed and soaked for ½ hour
1 cup
Garam masala
1 tsp
Red chilli powder
1 tsp
Coriander (dhania) powder
½ tsp
Coriander seeds crushed coarsely
½ tsp
Fennel (sunf) seeds – crushed coarsely
½ tsp
Cumin seeds
½ tsp
Mustard seeds
½ tsp
Coriander leaves – finely chopped
1 tbsp
Salt
to taste 
Asafoetida
2 to 3 pinches
Oil
1 tbsp
Oil
to deep fry
Plain flour for patching
1 tbsp


For cover:

Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes.

For filling:

Put plenty of water to boil. Add dal. Boil dal for 5 minutes, drain. Cool a little. Heat oil in a heavy pan. Add all seeds whole and crushed allow to splutter. Add asafoetida, mix. Add all other ingredients. Mix well. Do not smash the dal fully. But enough to make the mixture hold well. Remove from fire, cool.
Divide into 15 portions. Shape into balls with greased palms. Keep aside.

To proceed:

Make a paste with water, of flour for patching. Keep aside. Take a pingpong ball sized portion of dough. Knead into round. Roll into 4" diam. round. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to tear. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories. Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste. Return to oil and finish frying. Turn and repeat for other side. Fry till golden and crisp. Small bubbles must appear over kachori. Drain and serve hot with green and tamarind chutneys.

Note:     Take care to fry on low. Hurried frying will result in soggy and oily kachories.