How to Cook Hot Kachori

                        Hot Kachori

ingredients:

For cover:

1.   1 1/2 cup plain flour

2.   3 tbsp. oil

3.   salt to taste

4.   cold water to knead dough

For filling:

1.   1 cup yellow moong dal washed and soaked for 1/2 hour

2.   1 tsp. garam masala

3.   1 tsp. red chilli powder

4.   1/2 tsp. dhania (coriander) powder

5.   1/2 tsp. coriander seeds crushed coarsely

6.   1/2 tsp. fennel (saunf) seeds crushed coarsely

7.   1/2 tsp. cumin seeds

8.   1/2 tsp. mustard seeds

9.   1 tbsp. coriander leaves finely chopped

10.   salt to taste

11.  2-3 pinches asafoetida

12.  1 tbsp. oil

13.  oil to deep fry

14.  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. nRemove 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.