I have eaten Kachoris a few times before, since it was very new type of snack for me to try, I was very happy to see the spicy snack as this months recipe. I have made Samosas(triangular shaped deep fried snacks with potato fillings) many times, so kachoris is like a close cousin to it, with lentil fillings and circular in shape.
Srivalli who have chosen, Khasta Katchoris a North India Snack/Chaat as the recipe for ICC (January) event. She has given 3 different recipes for fillings, I choose the moongdal filling and followed the recipe exactly as mentioned by her.
End result was very satisfying with crunchy outer layer,with warm and spicy filling inside. Since it was made in batches of 2-3 at a time, we just enjoyed them hot as it was out of the oil with some Maggie hot & sweet sauce by the side, and i just made sure to save a few, to click them.
Kachoris - Adapated from Medhaa's Aunty and Tarla Dalal.
Resting Time for the Dough is app 1/2 hr - 1 hr
Frying time for the Kachoris - 20 mins for each batch app.
Soaking Time for the Filling is app. 1 hr
Cooking Time for the Filling is app 15 mins
Yields - 15
Khasta Kachori - Moong Dal Kachori
- Split Moong Dal (yellow) - 1/2 cup
- Cumin Seeds - 1 tsp
- Hing / Asafoetida - a pinch
- Curry Leaves - 2 tsp chopped fine (opt)
- Green Chilli - Ginger paste - 1 tsp
- Sauf / Fennel seeds powder - 1 tsp
- Garam Masala - 1/2 tspRed
- Chilli powder - 1/2 tsp
- Mango powder / Amchur - 1 tsp
- Oil - 1 tsp
- Salt to taste.
- Wash and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more.
- Drain the water well.
- Grind the dal to a coarsely. (Will resemble Idli 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 aroma of the spices hit you.
- Add Salt.
- Remove from heat and keep aside to cool.
Special Tips / Notes for the filling:
The fillings have to be really dry if not when rolling they will ooze out when rolling.
Adjust the masalas according to your taste. What is given in this recipe is spicy to the extent one can still enjoy.
For Dough and Stuffing
For the Dough
- All purpose flour / Maida - 2 cups
- Oil/ Ghee - 1/4 cup
- Salt - 1/2 tsp
- Water for kneading
- 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.
Special Tips / Notes for the dough:
Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.
The dough could spring back for many reasons:Dough is too cold (If wet cloth is used)
Dough is not soft enough.Not kneaded for enough time.Oil is less.Not rested enough.
- Make a small ball from the dough. Roll out into a 2 inch diameter 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, as using the rolling pin will make the filling come out. (See notes below). Keep aside covered. Repeat with the remaining dough.
- Meanwhile heat some oil for deep frying. The oil should not become smoking hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top.
- 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 side down gets a golden brown color. Turn and cook the other side for another 6 minutes or till its golden brown in color. Remove when done, cool and store in airtight container.
- Serve with coriander chutney and tamarind chutney.
Special Tips / Notes for making the Kachoris:
You can fry 3 kachori's at a time. The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold. It will not be crisp if the oil is too hot. Fry the kachori's on medium low to get a crisp outer layer, that is the key. For people using electric stove, the numbers can be going from 6 to 4.
I am sending this to Srivalli's ICC (January).