Kachori - North Indian Recipe

INGREDIENTS:

FOR COVER:

1 1/2 cup plain flour

3 tbsp. oil

salt to taste

cold water to knead dough

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Pyaaz Ki Kachori - Rajasthani

Ingredients:

For the dough: 
2 cups Maida (Plain Flour)
1/4 cup melted Ghee
1/2 tsp Salt

For filling:
2 cups finely chopped Onions
1 tsp Kalonji (Nigella Seeds)
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tblsp Besan (Bengal Gram Flour)
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tblsp Chopped Coriander
2 tblsp Oil
Salt to taste

Other Ingredients:
Oil for frying


How to make pyaz ki kachori :

To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.
Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.
For the onion filling heat oil in a pan.
Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.
Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.
Add the chopped coriander and mix well.
Remove the bay leaves.
Allow the mixture to cool completely.
Divide into 12 equal parts and keep aside.
To make kachoris roll out each portion of the dough into a 2 inch diameter circle.
Place one portion of the filling in the centre of the rolled dough.
Surround the filling with the dough by slowly streching it over the filling.
Seal the ends tightly and remove excess dough.
Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.
Gently press the centre of the kachori with your thumb.
Repeat with the remaining dough and filling.
Deep fry the kachoris in hot oil over a slow flame till fgolden brown.
The kachoris should puff up like puris.
These kachoris take a long time to be cooked in the inside too.
Serve hot with tamarind chutney and hari chutney.

Kachori -

INGREDIENTS:

FOR COVER:

1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough




FOR FILLING:

1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching

METHOD:

FOR COVER:

Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.

For filling:

Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.

TO PROCEED:

Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.

Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days