surf india

Kachori

kachori

Ingredients (Makes: 10-12 pieces)

For Cover

  • - 1 1/2 cup: Plain flour
  • - 3 tbsp: Oil
  • - Salt to taste
  • - Cold water to knead dough

For Filling

  • - 1 cup: Yellow moong dal washed and soaked for 1/2 hour
  • - 1 tbsp: Plain flour for patching
  • - 1 tsp: Garam masala
  • - 1 tsp: Red chilli powder
  • - 1/2 tsp: Dhania (coriander) powder
  • - 1/2 tsp: Coriander seeds crushed coarsely
  • - 1/2 tsp: Fennel (saunf) seeds crushed coarsely
  • - 1/2 tsp: Cumin seeds
  • - 1/2 tsp: Mustard seeds
  • - 1 tbsp: Coriander leaves finely chopped
  • - 2-3 Pinches asafoetida
  • - 1 tbsp: Oil
  • - Oil to deep fry
  • - Salt to taste

Method

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.