Hot Kachori Recipe
Ingredients
For cover:-
1. Plain flour (1 1/2c)
2. cold water to knead
3. oil (3tbsp)
4. salt to taste
For filling:-
1. Yellow moong dal, washed and soaked for 1/2hour (1c)
2. finely chopped coriander leaves (1tbsp)
3. garam masala (1tsp)
4. cumin seeds (1/2tsp)
5. red chili powder (1tsp)
6. mustard seeds (1/2tsp)
7. dhania powder (1/2tsp)
8. coarsely crushed fennel seeds or saunf (1/2tsp)
9. coarsely crushed coriander seeds (1/2tsp)
10. asafoetida (2-3pinches)
11. plain flour for patching (1tbsp)
12. oil (1tbsp)
13. oil to deep fry
14. salt to taste
Method of preparation:-
1. For cover:-Take a large bowl, mix flour, oil and salt in it and then knead it into a dough. Keep it aside for about 30 minutes.
2. For filling:-Take a pan, put water in it and then place it over heat. Boil water then add dal in the pan. Boil the dal for 5 minutes and then drain it. Keep it for cooling.
3. Take a heavy pan, place it over heat. Heat oil in it and add all the seeds whole and crushed. Fry them then add asafoetida in the pan and mix it. Now add all the other ingredients. Mix them well in the pan but do not smash the dal fully.
4. Take off the pan from heat and keep it to cool. Now divide the mixture into 15 parts. Shape the dough into balls with the greased palm and then keep them aside. Make a paste of flour and water for patching. Keep it aside. Now take ball size dough and roll it into 4” diameter round.
5. Place the filling mixture in the center. Wrap the filling with the dough like a pouch. Break the excess dough. To make it flattish and round, press it with palm. Repeat the process to make 4-5 kachories.
6. Now put them in hot oil for deep frying. Fry them until get golden and crispy. Drain and serve them with tamarind and green chutneys.
Make about 10 -12 pieces
Making time – 1hour (excluding soaking time)
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