After the first 2 baked dishes of Nan Khatai and Tutti Fruitti Biscuits, this time I thought of changing the cooking genre to making something crispy and namkeen !! So friends this time it's shift from Baking to Frying and taste Sweet to Namkeen.
I thought of a lot of possible dishes to make and then Aloha !! what better then Khasta Kachori's on a chilly winter day !!
I read through a couple of recipes and many had different ways of making masala. I took inspiration from them and made some modifications.
Recipe
Ingredients.:
A. Ingredients for the Kachori Dough
2 cups of maida
1/4 cup of oil to mix in the flour to make the dough.
1/2 tablespoon salt
1/2 Cup of water for mixing the dough
B. Ingredient for the Kachori Stuffing
1/2 cup of mogar moong dal (without chilka, soak it for 4 hrs)
2 Chopped Chilly pieces
1/2 tablespoon cumin seeds (Jeera)
1 pinch of Asafoetida ( Hing)
1 tablespoon dhania powder
1 tablespoon aniseed (Sonf) powder
1/2 tablespoon salt
1/4 tablespoon garam masala
1/2 tablespoon ginger powder/paste (if you don't have ginger paste then cut around 1 inch of ginger and use mesh crusher to chop it into fine particles )
1/4 tablespoon red chilli powder
2 tablespoon chopped green coriander
Oil for frying
Process
Making the Kachori Dough
Put the maida in the vessel and add salt to it. Then add the oil, spread it uniformly while pouring the oil into the mix. Once it is mixed well, we'll add a small quantity of water to make the dough. Keep adding little quantity of water to make a soft dough.
Please note that we don't have to knead maida dough, just keep it a soft texture. Below is the picture of the dough.
Cover the dough and keep it for 20 minutes.
Now we'll make the Kachori stuffing
Take the soaked moong dal (remove excess water) in a mixer grinder and run it for 2 seconds. Do not grind it more than that else it will become a paste. There are many chefs who have many variations on this step like boiling the dal and using it for stuffing etc. In this preparation, I ground the mix for 2 seconds.
Take a frying pan and add 4 tablespoon oil to it. Once the oil is heated add cumin seeds, add Hing. Once they get roasted add green chillies to it. Then add Dhania powder, sonf powder, Roast the masala for few minutes.
Now add the ground moong dal to this mix.Keep stirring the mix till it becomes a dry mixture.
Add salt, Garam Masala, ginger, chilli powder, coriander and keep stirring on medium flame till it becomes dry and roasted.
Then remove it from pan and keep it in a separate vessel for cooling.
Frying
Now the dough is also ready so let's start by taking small portions of the dough and make it into round shape. Then use your thumb and index finger to press in the centre of the round shaped dough ball to create enough space to put the stuffing. We'll take 1 tablespoon of the stuffing and put in the centre of the dough ball that we spread.
Now we start bringing all the edges together and close the Kachori. One piece of advice here is to use pinch and release method where you bring the edges together via pinching them and then keep doing it and then press it once done from all side. This step will ensure that once the kachoris are fried they won't break into the oil.
I first made all the stuffed kachoris. They look like this.
Now heat the oil in a deep frying pan. Take the stuffed kachori press it with hand and roll it with chapati roller once. It should still be thick. Do not roll it too thin.
Once the oil is heated put the Kachori in the oil for frying. Now, this is the tricky step.
As this was my first time of making Kachori, I put Kachori in superheated oil and within few minutes they were dark brown. This is not the ideal way of frying the Kachoris. My advice is to put the Kachoris in warm oil and then keep flipping them in few minutes until they are golden brown in color. It may take upto 11-14 minutes.
In my next round of frying I did the same and they came really well. Here are the pics. I know this is too time consuming however I can assure you from my experience you'd reap the fruits of patience.
Take out the Kachori from pan and keep it on paper towel to soak any extra oil.
AND THE GARAMA GARAM KHASTA KACHORI ARE READY !! Yippe !!
Once you take a bite of it !! you'd love the crispiness of the Kachori and the amazing taste of the stuffing will make you go crazy !!
This was tough one for me to make as there were too many things to go wrong however once I was done with cooking and frying all of them , I was super delighted that it was worth giving a try and it came really well for the first timer like me, so friends don't get scared ,it's easy, just follow the few tips that I shared from my mistakes and you'll also be able to make this amazing Khasta Kachori :)
Happy Cooking !!
From:
Experimentalfuncooker :)
I thought of a lot of possible dishes to make and then Aloha !! what better then Khasta Kachori's on a chilly winter day !!
I read through a couple of recipes and many had different ways of making masala. I took inspiration from them and made some modifications.
Ingredients.:
A. Ingredients for the Kachori Dough
2 cups of maida
1/4 cup of oil to mix in the flour to make the dough.
1/2 tablespoon salt
1/2 Cup of water for mixing the dough
B. Ingredient for the Kachori Stuffing
1/2 cup of mogar moong dal (without chilka, soak it for 4 hrs)
2 Chopped Chilly pieces
1/2 tablespoon cumin seeds (Jeera)
1 pinch of Asafoetida ( Hing)
1 tablespoon dhania powder
1/2 tablespoon salt
1/4 tablespoon garam masala
1/2 tablespoon ginger powder/paste (if you don't have ginger paste then cut around 1 inch of ginger and use mesh crusher to chop it into fine particles )
1/4 tablespoon red chilli powder
2 tablespoon chopped green coriander
Oil for frying
Process
Making the Kachori Dough
Put the maida in the vessel and add salt to it. Then add the oil, spread it uniformly while pouring the oil into the mix. Once it is mixed well, we'll add a small quantity of water to make the dough. Keep adding little quantity of water to make a soft dough.
Please note that we don't have to knead maida dough, just keep it a soft texture. Below is the picture of the dough.
Cover the dough and keep it for 20 minutes.
Now we'll make the Kachori stuffing
Take the soaked moong dal (remove excess water) in a mixer grinder and run it for 2 seconds. Do not grind it more than that else it will become a paste. There are many chefs who have many variations on this step like boiling the dal and using it for stuffing etc. In this preparation, I ground the mix for 2 seconds.
Take a frying pan and add 4 tablespoon oil to it. Once the oil is heated add cumin seeds, add Hing. Once they get roasted add green chillies to it. Then add Dhania powder, sonf powder, Roast the masala for few minutes.
Now add the ground moong dal to this mix.Keep stirring the mix till it becomes a dry mixture.
Add salt, Garam Masala, ginger, chilli powder, coriander and keep stirring on medium flame till it becomes dry and roasted.
Then remove it from pan and keep it in a separate vessel for cooling.
Frying
Now the dough is also ready so let's start by taking small portions of the dough and make it into round shape. Then use your thumb and index finger to press in the centre of the round shaped dough ball to create enough space to put the stuffing. We'll take 1 tablespoon of the stuffing and put in the centre of the dough ball that we spread.
Now we start bringing all the edges together and close the Kachori. One piece of advice here is to use pinch and release method where you bring the edges together via pinching them and then keep doing it and then press it once done from all side. This step will ensure that once the kachoris are fried they won't break into the oil.
I first made all the stuffed kachoris. They look like this.
Now heat the oil in a deep frying pan. Take the stuffed kachori press it with hand and roll it with chapati roller once. It should still be thick. Do not roll it too thin.
Once the oil is heated put the Kachori in the oil for frying. Now, this is the tricky step.
As this was my first time of making Kachori, I put Kachori in superheated oil and within few minutes they were dark brown. This is not the ideal way of frying the Kachoris. My advice is to put the Kachoris in warm oil and then keep flipping them in few minutes until they are golden brown in color. It may take upto 11-14 minutes.
In my next round of frying I did the same and they came really well. Here are the pics. I know this is too time consuming however I can assure you from my experience you'd reap the fruits of patience.
Take out the Kachori from pan and keep it on paper towel to soak any extra oil.
AND THE GARAMA GARAM KHASTA KACHORI ARE READY !! Yippe !!
Once you take a bite of it !! you'd love the crispiness of the Kachori and the amazing taste of the stuffing will make you go crazy !!
This was tough one for me to make as there were too many things to go wrong however once I was done with cooking and frying all of them , I was super delighted that it was worth giving a try and it came really well for the first timer like me, so friends don't get scared ,it's easy, just follow the few tips that I shared from my mistakes and you'll also be able to make this amazing Khasta Kachori :)
Happy Cooking !!
From:
Experimentalfuncooker :)
