Monday, February 15, 2010

Khasta Kachori for ICC

The Indian cooking challenge of Srivalli for this month was Moong Daal kachori or Raj Kachori.  It's one of my favorite snack.  Back in India, whenever I am hungry, we will go to the Farsaan Shop on the corner & eat these kachoris.  I never tried to know how to make them.  My job was just to eat.  But when I saw this month's challenge I immediately made them.  It has become a regular evening snack in my home.

I followed the recipe from Medhaa & her Aunt.  Thanks Medhaa and Srivalli.

For the Dough

2 Cups All purpose flour / Maida
1/4 cup Olive Oil
Salt to taste
Water for kneading

For the filling
1/2 cup Moong Dal
1 tsp Cumin Seeds
A pinch of Hing
2 tsp Curry Leaves chopped fine (opt)
1 tsp Green Chilli - Ginger paste
1 tsp Sauf / Fennel seeds powder
1/2 tsp Garam Masala
1/2 tsp Red Chilli powder
1 tsp Mango powder / Amchur
1 tsp Oil
Salt to taste
Oil for frying.

Wask and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more.

Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.

Slowly add water and make a soft dough. Knead well for about 8 minutes.
Cover and keep aside to rest for atleast half hour.

Drain the dal remove maximum possible water.  Grind the dal coarsely like rice rawa.  Heat oil in a  pan.      Add the hing and cumin seeds.  Once the seeds splutter add the curry leaves.  Add the dal.  Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.  Cook for another 10 minutes on low till the dal turns slightly brown.   Add all the masalas.  Cook for few minutes till the flavor of the spices fills your kitchen.  Add Salt.  Remove from heat and keep aside to cool.

Make a small ball from the dough. Roll out into a circle. Or flatten the ball using your fingers having the center thick and sides little thin.  Place about 1.5 tsp of the filling in the center of the rolled dough.  Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough. Repeat with all the balls and keep aside for 5 -7 mins.  Then using your palm, flatten the balls by lightly pressing it.  Keep aside covered. Repeat with the remaining dough. 

Meanwhile heat some oil for deep frying. The oil should not become smoking hot. Drop a tiny ball of dough dropped in oil if it rises slowly the temperature of oil is right.  Drop the kachoris in batches of 3-4 gently into the oil. It should rise up slowly. If you don't want to use lot of oil, use just enough for two or three at a time and fry them.  After it rises up (about 2 minutes), turn it over.  Cook for about 6 to 10 minutes till the down side gets a golden brown color.  Turn and cook the other side for another 6 minutes or till its golden brown in color.

I served mine like chat.  You can serve with just the tamarind dates chutney.

To serve:
1 Med sized onion chopped finely
1 small tomato chopped
Tamarind chutney
Green Chutney
Cilantro leaves chopped (Chopped)
Sev for decoration

Break the kachoris like we do for pani puris.  Stuff the kachoris with onion, tomatoes, green chutney & tamarind dates chutney.  You can add some cilantro leaves also, but I didnot had them.  Top with beaten yogurt/curd & sev.  Seve immediately.  Have fun.


Anonymous said...

I made them with green peas filling

Priya said...

Beautiful presentation, kachori looks crispy and prefect..

FoodLovers said...

nice one dear

Medhaa said...

hi i am glad u like it and even I made some kachori chaat it was so good