Hot Kachori Recipe
Hot Kachori is north indian delicious dish made from flour moong dal garam masala. Specially great for holiday marriage party and festival.
Summary
Preparation Time50 MinCooking Time15 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexJust EnjoyServings2
Main IngredientVegetable
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 tsp. garam masala
1 tsp. red chilli 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
Oil to deep fry
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.
Remove from fire, cool. Divide into 15 portions. Shape into balls with greased palms.
Keep aside.
Directions
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.
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories
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.
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories
