Hot Kachori
Ingredients
For cover:
1 1/2 cups plain flour
3 tbsp. oil
salt to taste
cold water to knead the dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. 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 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
to deep fry
1 tbsp. plain flour for patching
Method
For cover:
Mix flour, salt, and oil, and knead into a soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, and drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow spluttering.
Add asafoetida, and mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, and cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, or flour for patching.
Keep aside.
Take a ping-pong ball-sized portion of dough.
Knead into the round. Roll into 4" diam. round.
Place one ball of filling at the center.
Pick up a round and wrap the ball into it like a pouch.
Break off excess dough carefully.
Do not allow the cover to tear.
Press the ball with your palm, making it flattish and round.
Repeat for 4-5 kachoris.
Deep fry in hot oil, on low flame only.
If the kachori gets a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for another side.
Fry till golden and crisp. Small bubbles must appear over the 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 kachoris.
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