Saturday, February 20, 2010

*Kachori(lentil stuffed puff pastries)

Kachori is one snack that goes very well with tea or any time you can munch on them.They are delicious.I started making it going through Internet 2 years back.Now I love Kachoris a lot,,specially with tamarind chutney It tastes awesome.I'm not a very big fan of deep frying,,and that always stays in the last option for me.But only for this savory snack I'm always more than willing to do some frying :).In any potluck if I have to bring the appetizer most of the time I choose to bring kachori.

To Make 10-12 Kachoris.

Ingredients for crust:

1 cup All Purpose flour ( maida)
1/4 teaspoon salt
2 tbsp oil
1/2 cup tbsp chilled water

Ingredients for filling:

1/4 cup yellow moong dal (Skinned mung beans )
1 teaspoon coarsely ground fennel seeds (saunf)
1 teaspoon coarsely ground coriander seeds (dhania)
1 teaspoon red chilly flakes
2 teaspoon mango powder (amchoor or you can add chat masala)

1/4 teaspoon ginger powder
Pinch of Asafoetida (hing)
1/2 teaspoon salt (as per your taste)
1 tablespoon oil
2 tablespoons water
Oil to deep fry


To make crust:

1.Mix the flour, salt and oil very well.
2.Add the chilled water slowly, mixing with your hand as you pour. Make a very soft dough.
3.Cover the dough and let it sit for at least 15-20 minutes.

To make filling:

1.Dry grind the moong dal (Don't make it fine powder)
2.Mix 1 tbsp of oil and moong dal powder in a frying pan and roast on medium heat for about two to three minutes or dal changes color lightly, stirring constantly.
3.Turn off the heat. Add all the spices and mix it well and let the mixture cool off.
4.Add two tablespoons of warm water and mix it well.
5.Let it sit for 10 minutes and keep it covered.

To make the Kachoris:

1. Take the dough and knead it for a few minutes, and make 10-12 balls of equal size.
2. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges around.
3. Place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest of the dough.
4. Let the filled ball sit for 3 to 4 minutes before rolling. keep them covered the entire time.
5. Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle.
6. Heat about 1 1/2 inch of oil in a frying pan on medium heat. To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow.
7. Fry them on medium-low heat. After they start to puff, slowly turn them over.
8. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will be soft and will not be crispy.

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