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 the kachori.
- Drain and serve hot with green and tamarind chutneys.
