Thursday, November 7, 2013

Kachori Recipe


Kachori Recipe

 

 A Mouthwatering recipe from my wide food network especially for chaat lovers.

 
 
 
 
 
 
 
 
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 tbsp. Plain flour for patching
1 tbsp. Garam masala
1 tbsp. Red chili 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 tsps. Mustard seeds
1 tbsp. Coriander leaves finely chopped
2-3 Pinches asafetida
1 tbsp. Oil
Oil to deep fry
Salt to taste

 How to make Kachori:
For Cover
·         Mix flour, salt and oil, knead into soft pliable dough and keep aside for 30 minutes.
For Filling
·         Put plenty of water to boil. Add dal and boil for 5 minutes, drain. Cool a little.
 
·         Heat oil in a heavy pan. Add all seeds whole and crushed allow to splutter. Now, add asafetida, mix and 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 and  shape into balls with greased palms and keep aside.

·         Make a paste with water, of flour for patching. Keep aside.

·         Take a ping pong ball sized portion of dough and Knead into 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.

·         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 and fry till golden and crisp. Small bubbles must appear over kachori.

·         Drain and serve hot with green and tamarind chutneys.

 

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