Sunday, July 25, 2010

Hot Kachori

Ingredients:

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 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
 salt to taste
2-3 pinches asafoetida
oil to deep fry
1 tbsp. plain flour for patching

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.

Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

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