Kachori ( Kachauri) is a spicy snack popular in North India. It is usually accompanied with a curry made of potatoes and pickle. Hing Kachoris are made with ground urad dal and lot of hing ( asafetida). The heavy aroma of asafoetida is a signal for me that winter is round the corner. Hing, after all, gives you a nice and warm feeling.
Ingredients :
For dough -
Refined flour (maida) : 1 Cup
Whole wheat flour : 1 Cup
Salt
Cooking oil : 2 tbsp.
For Filling -
Urad dal : 1 cup
Ginger paste : 1/4 tsp.
Cumin seeds : 1/2 tsp.
Turmeric powder : 1 tsp.
Red chilli powder : 1 tsp.
Asefetida : 1/2 tsp.
Sugar : 1/4 tsp.
salt to taste
For Frying -
Cooking oil to deep fry
Method :
Mix the maida, wheat flour and salt in a mixing bowl. Add oil, rub until fully incorporated and the mixture resembles coarse breadcrumbs. Add warm water; knead to make smooth soft dough. Cover with moist napkin and keep aside for one hour.
Soak dal in water overnight.Grind to a paste without adding too much water.
Now put oil in a pan, add cumin seeds and hing, then add ginger paste, fry for a minute.
Next add urad dal paste, salt, sugar and turmeric powder. Cook well till it changes color to light brown. Take it off the flame.Let it cool for about 10 min.
Now make equal sized small balls of dough. Roll out each ball to approximately three inches in diameter. Spread about 1 tsp of ground dal on top surface of it.
Bring the edges together to seal the filling to make a ball. Make sure most of the air escapes before the edges are sealed and ball is made. Press down the ball making it flatter. Now press each ball between the two palms with the help of oil or dry flour (like how naans are made) to a 3” disc, slightly thicker than puri.
Heat the oil in a wok (kadhai); deep-fry the kachoris, a few at a time, on medium heat till they puff up and become crisp and golden on both sides.
Remove and drain the excess oil on absorbent kitchen paper towels.
Serve hot & Njoy.........
Sending this to Vardhini's "LGSS - Stuffed Paratha" event, "Sinful Delights" event Radhika's "Winter Carnival" event
Ingredients :
For dough -
Refined flour (maida) : 1 Cup
Whole wheat flour : 1 Cup
Salt
Cooking oil : 2 tbsp.
For Filling -
Urad dal : 1 cup
Ginger paste : 1/4 tsp.
Cumin seeds : 1/2 tsp.
Turmeric powder : 1 tsp.
Red chilli powder : 1 tsp.
Asefetida : 1/2 tsp.
Sugar : 1/4 tsp.
salt to taste
For Frying -
Cooking oil to deep fry
Method :
Mix the maida, wheat flour and salt in a mixing bowl. Add oil, rub until fully incorporated and the mixture resembles coarse breadcrumbs. Add warm water; knead to make smooth soft dough. Cover with moist napkin and keep aside for one hour.
Soak dal in water overnight.Grind to a paste without adding too much water.
Now put oil in a pan, add cumin seeds and hing, then add ginger paste, fry for a minute.
Next add urad dal paste, salt, sugar and turmeric powder. Cook well till it changes color to light brown. Take it off the flame.Let it cool for about 10 min.
Now make equal sized small balls of dough. Roll out each ball to approximately three inches in diameter. Spread about 1 tsp of ground dal on top surface of it.
Bring the edges together to seal the filling to make a ball. Make sure most of the air escapes before the edges are sealed and ball is made. Press down the ball making it flatter. Now press each ball between the two palms with the help of oil or dry flour (like how naans are made) to a 3” disc, slightly thicker than puri.
Heat the oil in a wok (kadhai); deep-fry the kachoris, a few at a time, on medium heat till they puff up and become crisp and golden on both sides.
Remove and drain the excess oil on absorbent kitchen paper towels.
Serve hot & Njoy.........
Sending this to Vardhini's "LGSS - Stuffed Paratha" event, "Sinful Delights" event Radhika's "Winter Carnival" event
