Kachori

• Preparation Time: 30 minutes
• Cooking Time:20 minutes
• Servings: 4 people

Introduction:

Kachori is spicy snack from India, Pakistan and  other parts of south Asia. Kachori is supposed to have originated in Uttarpradesh or Rajathan. In these states it is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour) with , green chili,dhaniya powder, saunf  powder  ,red chili powder,sugar ,salt and some lemon juice. I will show you moong dal kachori.

Ingredients For Dough:

• All purpose flour 2 cups
• Ghee 4 tablespoon
• Soda bicarbonate 1/2 teaspoon
• Salt to  taste

Ingredients For Filling:

• Moong dal (soaked for 2 to 3 hours and drained) 1/2 cup
• Ghee 2 tablespoon
• Ginger (crushed) 1 teaspoon
• Dhaniya powder 1 teaspoon
• Cumin powder 1/2 teaspoon
• Saunf powder 1/2 teaspoon
• Red chili powder 1 teaspoon
• Green chili ( finley chopped) 2 teaspoon
• Lemon juice 2 teaspoon
• Coriander leaves (finely chopped) 1 cup
• Granulated sugar 2 teaspoon
• Salt to taste
• Oil for frying kachori

Procedure For Dough:

1. In a large bowl combine flour ,soda bicarbonate,salt.Add ghee and mix well.
2. Knead a stiff dough using required amount of water.
3. Cover with wet muslin cloth and set aside for 25 to 30 minutes.

Procedure For Filling:

1. Grind moong dal into coarse paste (dardra paste) and set aside.
2. Heat ghee in a non stick pan.
3. Add moong dal paste ,green chili,dhaniya powder, cumin powder, saunf powder, mix well .
4. Cook on medium heat with constant stirring until all moisture is dried up.
5. Now add sugar salt lemon juice and coriander leaves mix well.
6. Remove from heat ,transfer to bowl /plate and cool to room temperature.

Procedure For Making kachori:

1. Divide the dough in to equal portions and shape them in to peda’s.
2. Roll out into the small puri’s.
3. Place the portion of the filling in the centre and bring the edges together to form a ball.
4. Flattened slightly with hands to make kachoris and set aside.
5. Heat sufficeint oil in a kadai and deep fry kachori’s on low flame until golden and crisp.
6. Drain out on the absorbent paper.
7. Serve hot.
8. Enjoy.