Thursday, August 26, 2010

An Iftaar Treat - Kachori


I know I am really late in posting an iftaar treat with Ramadan already half way done (wow, time flies so quickly). But this year I have not been making any fried delicacies as I am trying to eat healthier. I don't know what there is about this month but it is the only time of the whole year when we eagerly look forward to eat all the possible fried snacks in the world. Ramadan is the holiest month of the Islamic calendar and a time for fasting and abstinence. Unfortunately most of us turn the fasting into feasting as soon as dusk arrives. Whenever I try to avoid making any of this my husband starts craving these things! It is so funny seeing him making all his demands everyday. Make the samosa, no the bhajiya, no the batata! It is he who somehow got the kachoris planted in my mind (even though he doesn't like it as much as I do) and then I saw the recipe on Padmajhas' blog and just couldn't stop myself. The kachoris are really amazing and the covering is tender, flaky and crispy all at the same time. I changed the filling a little bit to suit our tastes as we prefer a sweeter filling. It may look time consuming but I like to make it assembly style so that it is easier to make. I prepared the dough and filling the night before and assembled and fried them in the evening. Just make sure to remove the dough from the fridge at least an hour prior to making the kachoris.


Ingredients - Makes 8 Kachoris

For The Dough
1 Cup - All purpose flour (Maida)
1/8 Cup Oil/ Ghee
1/2 Tsp Salt
Water For Kneading
For The Filling
1/4 Cup Split Moong Dal (Yellow)
1 Tsp Cumin Seeds
1/4 Tsp Asafoetida (Hing)
8 - 10 Curry Leaves
2 Green Chillies (Finely Chopped)
1 Tsp Ginger Paste
2 Tsp Fennel Seeds Powder (Saunf)
1/2 Tsp Garam Masala
1/2 Tsp Red Chilli Powder
2 Tbsp Sugar
1 Tbsp Oil
Salt to taste

Make The Dough
Mix the maida, ghee and salt to get a course crumb texture. Add the water very little at a time (Just enough to bind the whole dough) Knead well for 5 - 8 minutes to get a soft and smooth dough. Cover with plastic wrap and keep aside.
Make The Filling
Soak the moong dal in water for 1 hour (Maximum 4 hours) Drain all the water and grind it coarsely in the food processor.
Heat the oil in a large pan, add the asafoetida, cumin seeds and curry leaves. Once the cumin seeds splutter, add the dal and roast it on medium heat till browned. Add all the remaining ingredients, mix well and remove from the heat. Let it cool.

Make the Kachoris
Divide the dough in 8 equal rounds.
Take one portion and roll out to a small disk (around 8 - 9 cms).
Place 2 Tbsp of filling in the center of the dough and start closing over the filling by pulling the excess dough to the middle. Make sure to pinch together the dough to avoid any filling from getting out.
Press the kachori lightly by keeping it in one palm and pressing with the fingers of your other hand. This will flatten the kachori and give it its shape. Keep aside and repeat with remaining portions of dough.

Fry the Kachoris
Heat the oil in a kadhai or frying pan. The oil must be well heated. To test, add a small piece of dough to the oil. If it comes up slowly, the oil is ready. If it comes up too fast the oil is too hot and if it does not come up the oil is not hot enough.
Add the kachoris two at a time (depending on the size of your kadhai) and fry until golden brown. Turn the kachoris and fry the other side as well. Drain on tissue and serve hot with tamarind chutney or ketchup.

For detailed instructions and pictures check out Padmajhas blog Seduce Your Tastebuds

Happy Eating!!

1 comment:

  1. Simply love moong dal kachori, loving your pic and recipe both :)


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