Ingredients for stuffing :
1 cup yellow split Moong Dal
Masala used for stuffing :
1 pinch of Hing / Asafoetida
1 tbsp Zeera / Cumin seeds
2 tbsp Saunf / Fennel seeds
1 tsp Ajwain / Carom seeds
1 tsp Dhaniya / Coriander seeds
1 tsp Methi / Fenugreek seeds
5/6 red Chilli
1 tbsp Sugar
Salt as per taste
Finely chopped Coriander leaves
2 tbsp Oil
2 Green Chilli finely chopped (optional )
Ingredients for outer shell of kachori :
1 cup Maida / All purpose flour
1/4 cup Oil / Ghee / Butter
1 tsp Salt
For Frying :
Oil for deep frying : sufficient amount in a wide mouth Kadai / Pan
- Soak for 30 mins in warm water and cover it.
- By the time the dal is soaked in water we can start with dry roasting the masala (except for hing , salt , sugar and coriander leaves).
- Dry Roast it till a beautiful aroma start coming and as the masala turns golden brown keep it out of heat.
- Keep it aside till it completely cools down before grinding it to a fine powder.
- After 30 mins drain the water out of dal and leave it a strainer for some time.
Step 2 : For the shell
- To make the outer shell of the kachori , mix the flour , salt and oil /ghee with light hands.
- The mix would be close to a short crust pastry (not exactly but close)
- Now to make dough start by adding water little by little to bring the all the flour together.
- Keep the dough softer than what we usually make for rotis.
- Do not knead it.
- Leave it as it is , Cover it will damp cloth / lid (make sure it not exposed to air at any time)
Step 3 : Ready the Stuffing
- Once the dal is completely dry , coarsely grind it in a hand blender (without any water)
- Put 2 tbsp Oil in a pan , add pinch of hing , add the grounded dal , the masala powder , coriander leaves , salt and sugar
- Fry the dal till it turns golden and all the masala is mixed properly with dal
- Keep frying till it looks like a dry powder, if it looks too dry sprinkle a little water or add 1 tbsp oil to the mixture.
- Keep the stuffing aside till it cools down completely
Step 4 : Making the Kachori ready
- Before making kachori lightly knead the dough and bring it together.
- Take a small portion of the dough (size of a small lemon) , and using some dry flour in hand make a small cup / bowl like structure to add stuffing
- Heap the center of dough with a generous amount of the stuffing
- Close it like we close momo's / modak
- Keep the stuffed portion on a flat surface / rolling base / chakla
- Make sure to keep the side on top which has the seams (the closing side of the peda)
- Using fingers start patting the portion and evenly start spreading it to make it a flat tikki (You can also use a rolling pin to flatten it)
- Keep it thick 6 - 7 mm thick
Step 5 : Deep Frying
- When 2 to 3 of the kachoris are ready with stuffing , pour generous amount of oil (1/2 lt) in a flat bottomed pan
- Heat it . But it should not be smoking hot . We need it just luke warm. Keep the flame low .
- Start adding the kachoris to oil . The kachoris should rise slowly to the top .
- Gently turn the sides of the kachori and keep doing it every 2 mins till both sides turn golden brown.
- Quick test to know if oil is in perfect temperature : take a very small / tiny portion of the dough and put it in the oil . If the dough rises to top immediately and turn brown quickly its too hot , DO NOT put the kachoris now , they will be brown on top and under-cooked inside. If the Oil is in correct temperature the kachoris would rise very very slowly to the top and slowly would puff too.
- Moin / Oil added to flour : The ratio of flour : oil should be 4 : 1 , ie the oil should be exactly 1/4 of the flour to make the kachoris Khasta .