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Hot Kachori in 1 Hour


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 as required
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.
Procedure:

  • 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.

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