How it tasted?When I was still frying the kachori's, I asked my hubby to taste one of them (TH is the quality control engineer in our home ) He had one and came back immediately asking for another one. We finished all the 12 kachori's in no time. 'A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust.'. Mine was just too perfect. It puffed up so beautifully and the fillings stuck to the crust. And if you ask me if I will make this again, my answer is definitely 'YES'. Recipe Source: Medha and Tarla Dalal Mattar ki Kachori Resting Time for the Dough - 30 minutes Frying time for Kachoris - Approximately 20 mins for each batch. Cooking Time for the Filling - Approximately 15 mins Yields - 15 approximately For the Dough/Crust Ingredients Needed All purpose flour / Maida - 2 cups Oil or Ghee - 1/4 cup (I have used Ghee) Salt - 1/2 tsp Cold Water for kneading Method
Mix the flour and salt, Add oil/ghee and mix till you get a bread crumbs texture.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:
2 cups green peas 1 teaspoon green chillies, chopped 1 teaspoon ginger, grated 1/2 teaspoon nigella seeds (kalonji) 2 teaspoons fennel seeds (saunf) 2 bay leaves 1 teaspoon chili powder 1 teaspoon garam masala 4 tablespoons chopped coriander 2 tablespoons oil Salt to tasteMethod
Coarsely grind the green peas,green chillies and ginger in a blender without using any water. Keep aside. I added some finely chopped onions at the end and ran the mixie/blender for 5 seconds.
Heat the oil in a pan,add the nigella seeds, fennel seeds, bay leaves and ground green pea mixture and saute over a very slow flame for 8 to 10 minutes.
Add the chilli powder, garam masala, coriander and salt and saute for 2 more minutes. Remove the bay leaves and discard. Divide into 12 equal portions. I used 1 tsp of filling for each crust.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. I did not add green chili and reduced the quantity of chili powder (the one I have is really hot, even a little would spice up the food) to suite our taste buds. Since it is served with chutney it was ok for us.
- If you try to press out using a rolling pin, the filling may come out and make holes in the kachori. So it will have to be just pressed out using your palm. I have used my palm and fingers to make them.
- 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.
- 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.
- This takes really long time to get cooked, so be prepared.
- Would recommend Ghee for kneading instead of oil or you can use 50 % ghee and 50 % oil as I did 🙂
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 tsp Red Chilli powder - 1/2 tsp Mango powder / Amchur - 1 tsp Oil - 1 tsp Salt to tasteMethod
1. Wash and Soak dal in water for at least 1 hour. You can go upto 4 hours not more. 2. Drain the water well. 3. Grind the dal to a coarsely. (Will resemble Idli Rawa) 4. Heat oil in a pan. 5. Add the hing and cumin seeds. 6. Once the seeds splutter add the curry leaves. 7. Add the dal. 8. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan. 9. Cook for another 10 minutes on low till the dal turns slightly brown. 10. Add all the masalas. 11. Cook for few minutes till the aroma of the spices hit you. 12. Add Salt. 13. Remove from heat and keep aside to cool.Pyaz Ki Kachori Ingredients Needed
2 cups onions, finely chopped 1 teaspoon nigella seeds (kalonji) 2 teaspoons fennel seeds (saunf) 2 bay leaves 1½ teaspoons green chillies, finely chopped 2 tablespoons Bengal gram flour (besan) 2 teaspoons coriander (dhania) powder 2 teaspoons chilli powder 1 teaspoon garam masala 3 tablespoons chopped coriander 2 tablespoons oil Salt to tasteMethod
- Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour.
- Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.
- Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.
- Divide into 12 equal portions and keep aside.