KACHORI (कचौरी)

KACHORI (कचौरी) :

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Ingredients

Dough :-

• 1 cup all purpose flour (maida, plain flour)
• ¼ tsp salt
• 2 Tbsp oil (canola, or vegetable)
• ¼ cup cold water (more or less as needed)

Filling :-

• ¼ cup washed moong dal, yellow
• 1 tsp fennel seeds coarsely ground (saunf)
• 1 tsp red chilly flakes
• ¼ tsp ginger powder 
• ½ tsp mango powder (amchoor)
• ⅛ tsp asafetida (hing)
• ½ tsp salt
• 2 Tbsp water

Method

Making Dough :-

• Mix the flour, salt and oil. Add the chilled water slowly, mixing with your fingers as you pour.

• Do not knead the dough. The dough should be soft. Cover the dough and let it sit for at least fifteen minutes.

Filling :-

• Grind the moong dal dry, almost to a powder.
• Mix one tablespoon of oil to the ground dal in a frying pan and roast over medium heat for about two to three minutes or until dal changes color slightly. Stir continuously. 

• Turn off the heat. Add all the spices mix well. Let the mixture cool off.
•  Add two tablespoons of warm water and mix it well.
•  Let it sit for ten minutes and cover with demp cloth.

Making Kachories :

STEP 1: Take the dough and knead it for a minutes.
STEP 2:Divide the dough in twelve equal parts.
STEP 3:Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges. Mold the dough into a cup and place 1 teaspoon of filling in the center.

STEP 4: Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.

STEP 5: Let the filled ball sit for three to four minutes before rolling.

STEP 6 :Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter.

STEP 7: Heat the oil in frying pan over medium heat frying pan should have about one inch of oil.

STEP 8: To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.

STEP 9:Fry them on medium-low heat. After they start to puff, slowly turn them over.
STEP 10:Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.

NOTE : Kachories can be stored for at least a week in an airtight container.