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KACHORI Recipe | | Starters and Snacks Recipe by RAKHEE JAIN |
| | INGREDIENTS | For the dough
2 cups plain flour (maida)
1/2 tsp salt
1/4 cup melted ghee or vanaspati
For the filling
1/2 cup yellow moong dal (split yellow gram) soaked for 4 hours
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 tsp ginger-green chilli paste
1 tsp chilli powder
1 tsp garam masala
1 tbsp dried mango powder (amchur)
2 tbsp besan (Bengal gram flour)
3 tbsp oil
salt to taste
oil for deep-frying
For serving
2 cups beaten curds (dahi)
green chutney
Khajur Imli ki Chutney
chilli powder
roasted cumin seeds (jeera) powder
chopped coriander (dhania)
Sev | | METHOD | Method
For the dough
1. Combine all the ingredients and knead into a firm dough using a little water. Knead very well for 5 to 7 minutes.
2. Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.
For the filling
1. Heat the oil in a pan and add the cumin seeds and asafoetida.
2. When the seeds crackle, add the soaked and drained moong dal and sauté for a few seconds.
3. Add the green chilli-ginger paste, chilli powder, garam masala, amchur, gram flour and salt and stir for 5 to 7 minutes till the masalas are cooked.
4. Cool and divide into 12 equal portions. Shape each portion into a ball and keep aside.
How to proceed
1. Roll out each portion of the dough into a circle of 50 mm. (2" ) diameter.
2. Place one portion of the filling mixture in the centre of the rolled dough circle.
3. Surround the filling mixture with the dough by slowly stretching it over the filling mixture.
4. Seal the ends tightly and remove any excess dough if necessary.
5. Roll each filled portion into a circle of 62 mm. (2½" ) diameter taking care to ensure that the filling does not spill out.
6. Gently press the centre of the kachori with your thumb.
7. Deep fry on low heat in hot oil till golden brown on both sides. The kachoris should puff up like puris. These take a long time to fry as the crust is thick and need to be cooked on the inside also.
8. Cool and keep aside.
To serve
1. Place one kachori on a serving plate and make a hole in the centre.
2. Fill it with 3 to 4 tablespoons of the beaten curds.
3. Top with green chutney, khajur imli ki chutney, chilli powder, cumin seed powder, salt and coriander.
4. Sprinkle sev on top and serve immediately. THIS IS A TARLA DALAL RECIPE AND IS VERY TASTY....
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