Ms. ANJANA (BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected her as the Chef of the Day.
Ingredients:
- 400 gms Refined flour
- 200 gms Vanaspati ghee
- 125 mls Cold water (to mix)
- 1 lit Oil for frying
For the filling:
- 125 gms Moong dal (husked), soaked
- 50gms Oil
- 5gms Cumin seeds
- 3 gms Kasuri Methi
- 3 gms Asafetida (hing)
- 3 gms Garam masala powder
- 5 gms Chilli powder
- 4 gms Ginger powder
- 20 gms Fennel seeds, powdered
- 12 gms Coriander powder
- 12 gms Mango powder
- to taste Salt
METHOD:
How To Make Kachori Dough
- Mix the flour, salt and oil in a mixing bowl. Combine the mixture using your fingers to crumb it well.
- Add the chilled water one tablespoon at a time, and start binding the dough. Add water in small portions.
- Once the dough comes together, knead it for 5 minutes. The dough should be soft yet firm to touch. Cover the dough with a wet muslin cloth and let it sit for at least fifteen minutes.
How To Make Kachori Filling
- Meanwhile, prepare the filling for kachori. Add namkeen to a food processor or mixer. Add all the remaining ingredients (spices, salt, and 1 teaspoon of vegetable oil) to the mixer. Blend to a coarse powder.
- Transfer to a bowl. We require a crunchy mixture and not a fine powder for the filling.
How To Shape Kachori
- To shape the kachoris, divide the dough into ten lemon-sized balls. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle just like a small poori. Leaving center little thicker then edges.
- Place 1 ½ teaspoon of filling in the center. Pull the edges of the dough all the edges and join them all together at one place like a dim sum. Flatten the kachori gently with the pressure of your palm. Each kachori is 2 – 2 ½ inches wide.
How To Fry Kachori
- Heat the oil in a deep frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. The dough should sizzle, and come on the surface immediately rather than sitting at the bottom of the pan.
- Fry Kachori in small batches on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. Flip them regularly to get even cooking and color.
- Serve Khasta Kachori with sweet chutney.