I have made kachoris earlier and I have posted three kachori recipes in this blog. The outer dough remains the same but the filling differs. One I did with green peas, one with moong dhal and the other with sattu flour. For the Blogging Marathon today is the day for alphabet U and For the regional theme I selected Urad Dhal Kachori / Kastha Kachori. Kachoris are very famous chaat item sold in all chaat shops. I have tasted kachori in a chaat stall in Madurai and I just loved it. So whenever I get an opportunity to try out kachoris, I prepare them. Today I had to prepare this and I had so many guests, so it was a perfect evening snack to serve them all with a cup of coffee. Even my daughter and nieces liked it very much. It is mildly spiced and mildly hot so kiddos will equally love these kachoris. I served them with green chutney and it was very delicious…
Recipe Source: Nishamadhulika
Makes 20 Kachoris
For The Outer Dough:
Maida/ Flour-3 cups
Refined Oil-2/3 cup
For The Urad Dhal Filling:
Urad Dhal-1/2 cup
Cumin Seeds-1/2 tsp
Red Chilly Powder-1/2 tsp
Coriander Powder-1 tbs
Ginger Powder-1/4 tsp
Anise Powder/ Fennel Powder-1 tsp
Garam Masala Powder-1/2 tsp
Coriander Leaves-2 tbs
Oil-To Deep Fry
For The Filling:
1. Soak urad dhal for 2 hours.
2. Grind it into a smooth paste with out adding much water.
3. Heat oil in a pan and add cumin.
4. When it crackles, add red chilly powder, coriander powder, ginger powder and anise powder.
5. Keep on stirring until the raw smell vanishes.
6. Add the urad dhal paste and salt and keep on stirring until the mixture is cooked. When touched it should not stick to the fingers.
7. Add garam masala and coriander leaves, mix well and remove from flame. Let it cool completely.
For The Dough:
1. Mix together flour and salt.
2. Add oil and mix until the flour resembles bread crumbs.
3. Add enough water to make a stiff dough.
4. Cover and keep it aside for 20 minutes.
5. Divide into 20 equal portions.
Preparing The Kachoris:
1. Divide the filling into 20 equal portions.
2. Heat oil in a pan for deep frying.
3. Roll a dough ball into a small disc.
4. Place the filling in the centre.
5. Bring the edges to the centre and cover the filling.
6. Pinch to seal.
7. Roll it into a thick disc.
8. Deep fry the kachoris until golden.
9. Serve immediately along with sweet and green chutneys.
Soak urad dhal for 2 hours.
Grind to a fine paste adding very little water.
Cook spice powders in oil and then add the urad dhal mixture.
Keep on cooking until done. Add garam masala and coriander leaves.
When cool divide into 20 equal portions.
Mix flour and salt.
Mix until it resembles bread crumbs.
Add enough water to make a stiff dough. Cover and keep it aside for 20 minutes.
Divide into 20 equal portions.
Roll one ball into a small disc.
Place the filling in the centre.
Bring the edges to the centre and seal.
Roll into a thick disc.
Deep fry until golden.
Serve with chutneys.
Logo courtesy : Preeti