Friday, 12 July 2013

Kachori Recipe

The Holy month of Ramazan has begun & Muslims all over the world are fasting & feasting at Iftar time. Intrestingly a lot of fried items are prepared.
However Ladies often look out for dishes that can be quickly made, served & savoured by all.

I said quick & kachori??? Yes make them & keep in refrigerator. Deep fry & serve. It tastes good, is loved by all & what more can one ask for?

Ingredients For the kachori Covering:

1. Plain  flour (Maida) - 1 1/2 Cup
2. Oil - 3 tablespoon
3. Salt - to taste
4. Cold water - to knead the dough

For the filling of kachori:

1. Yellow moong dal, washed & soaked for 1/2 hour - 1 cup
2. Oil - 1 tablespoon
3. Coriander Seeds, crushed coarsely - 1/2 tsp
4. Fennel seeds (Sauf), crushed - 1/2 tsp
5. Cumin seeds (zeera) - 1/2 tsp
6. Mustard seeds (rai) - 1/2 tsp
7. Asafoetid (hing) - 2-3 pinches
8.  Garam masala - 1 tsp
9. Red Chilli powder - 1 tsp
10. Coriander leaves, chopped - 1/2 tablespoon
11. Salt - to taste
12. Oil - for saute & deep frying

Method of Making Cover of Kachori:

1. Mix the flour, salt and oil, with the water to knead into soft pliable dough.


2. Set aside the dough for 30 mins.
How to make khasta kachori

Method of making filling of kachori:

1. Boil the soaked moong dal in water for 5 mins. Drain & cool. Set aside.
2. Take the dal & mash. Do not mash the dal completely, but enough to make the mixture hold together well.
How to make Moong Dal Kachori Filling

3. Heat the oil in a heavy pan. Add all the seeds ( whole & crushed) and allow to splutter.
4. Add the asafoetida (hing), garam masala, dhania powder & salt. Mix thoroughly.
5. Add the mashed moong dal to this & saute.
5. Add coriander leaves. Remove from heat & allow to cool.
6. Divide the filling into 15 portions.
7. Shape each portion into a small ball & keep aside.

Khasta Kachori Filling

Method of Making Kachori:

1. Make a paste using a tsp of flour & mixing it with water. Set aside. This can be used if the kachoris are tearing.
2. Roll a walnut-sized ball of the dough into a round of 10 cm diameter.

khasta kachori recipe

3. Place one ball of filling in the centre.

4. Cover & pinch into a pouch.

khasta kachori recipe step by step with photos

5. Break off the excess dough carefully. Be carefull it should not tear.
6. Press the ball with your palm, making it flat & round.

7. Repeat for the rest of filling & dough.
8. Heat oil in a deep bottemed pan (kadai) & deep fry the kachoris, over medium flame.
9. Fry till golden crisp.
How to make khasta kachori recipe step by step

10. Serve hot or cold with Green Chutney & Red Sweet Chutney.