Kachori (the khasta ones) is one among the favorite foods of my elder son. He has been reminding me that it is ages since I have cooked this for him. Today I made these kachoris after nearly two years - for snacking in the evening.
This is specially for you dear Avinash (for Arjun, Lekshmi, and Sundari too).
A spicy Indian snack that originated in UP and Rajasthan, now popular in Delhi, Gujarat, Maharashtra, and other states with varied methods of preparation but tasteful all the same, be it as a street food in Delhi or adorning the royal family's dining table in Rajasthan.
Ingredients:
2 cups refined flour
1/4 cup ghee or butter
salt
water for binding dough
for the filling:
1 cup moong dal, soaked for an hour
2 tbsp ginger-green chilli paste
1 tsp jeera powder
2 tsp chilli powder
2 tsp garam masala
1/2 tsp clove powder
1/2 tsp asafoetida
1 tsp sugar
1 tbsp jeera
1 tbsp juice of lemon
salt to taste
oil for deep frying
Method:
1. Cook the dal taking care that each grain remain separate but the dal is cooked through. Drain excess water, and keep aside.
2. To prepare the outer covering, take flour in a bowl, add salt and butter. Rub the flour to take a bread crumb texture. This helps to make the kachori flaky and have a crusty outer case.
3. Add water little at a time, just enough to bind into a soft dough. Cover with moist kitchen towel and let is rest for 20 minutes.
4. Take 2 tbsp of oil in a kadai, add jeera and asafoetida to this. Once the jeera starts browning, add the ginger-chilli paste and saute for one minute.
5. Add to this the cooked and drained dal, all the spices, sugar, salt and saute for few minutes on low heat.
6. Remove from stove and transfer to another bowl, add lemon juice and mix. Keep aside.
7. Knead the resting dough once again and divide them into small rounds.
8. Take one round and flatten it with help of your fingers and make a hollow cup.
9. Place some filling in this and bring the edges towards the center and seal the filling. Roll between both the palms and flatten it slightly. Prepare the rest of the kachoris the same way.
10. Heat oil. When it becomes hot, reduce the flame and then add the kachoris in batches and fry them slowly, then turn over and continue frying on low heat until golden brown.
11. Serve hot with coriander-mint chutney (dip).
This is specially for you dear Avinash (for Arjun, Lekshmi, and Sundari too).
A spicy Indian snack that originated in UP and Rajasthan, now popular in Delhi, Gujarat, Maharashtra, and other states with varied methods of preparation but tasteful all the same, be it as a street food in Delhi or adorning the royal family's dining table in Rajasthan.
Ingredients:
2 cups refined flour
1/4 cup ghee or butter
salt
water for binding dough
for the filling:
1 cup moong dal, soaked for an hour
2 tbsp ginger-green chilli paste
1 tsp jeera powder
2 tsp chilli powder
2 tsp garam masala
1/2 tsp clove powder
1/2 tsp asafoetida
1 tsp sugar
1 tbsp jeera
1 tbsp juice of lemon
salt to taste
oil for deep frying
Method:
1. Cook the dal taking care that each grain remain separate but the dal is cooked through. Drain excess water, and keep aside.
3. Add water little at a time, just enough to bind into a soft dough. Cover with moist kitchen towel and let is rest for 20 minutes.
4. Take 2 tbsp of oil in a kadai, add jeera and asafoetida to this. Once the jeera starts browning, add the ginger-chilli paste and saute for one minute.
5. Add to this the cooked and drained dal, all the spices, sugar, salt and saute for few minutes on low heat.
6. Remove from stove and transfer to another bowl, add lemon juice and mix. Keep aside.
7. Knead the resting dough once again and divide them into small rounds.
8. Take one round and flatten it with help of your fingers and make a hollow cup.
9. Place some filling in this and bring the edges towards the center and seal the filling. Roll between both the palms and flatten it slightly. Prepare the rest of the kachoris the same way.
10. Heat oil. When it becomes hot, reduce the flame and then add the kachoris in batches and fry them slowly, then turn over and continue frying on low heat until golden brown.
11. Serve hot with coriander-mint chutney (dip).
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