Hot Kachori

Ingredients

Hot Kachori

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.
• Making time: 1 hour (excluding soaking and cooling times)

Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.