Note: Please accept my sincere apologies in as I lost some photographs (got deleted by mistake) and hence this post doesn’t have enough snaps.
I will add them when I make kachories next time.
Even though its really hard to compensate this, I tried making the steps more detailed.
For kachori dough
2.5 cups maida (all purpose flour)
Salt to taste
1/4 tea spoon ajwain (optional)
1/2 cup ghee (clarified butter)
1/2 cup water or add as required
3/4th cup moong dal
1.5 table spoon oil.
1/2 tea spoon lal mirch powder( red chilli powder )
1/4 haldi (tea spoon turmeric powder)
1/2 teaspoon jeera powder (cumin powder)
1 tea spoon dhania powder (coriander powder)
1 tea spoon saunf (crushed fennel seeds)
1 tea spoon dhaniya ke beej (dry coriander seeds)
1 teaspoon amchur powder (dried mango powder)
3/4 – 1 tea spoon garam masal powder
1/2 table spoon crushed kasuri methi (Dried fenugreek leaves)
Salt as per taste
oil for deep frying
OPTIONAL: If you want a shelf-life of 15+ days, dont add these.
Very finely Green Chillies
1 table spoon green corinder leaves, finely chopped
1/2 inch freshly minced ginger
1. Soak Moong Daal for at-least 2 hours.
2. Drain all the water and coarsely grind soaked daal. I gave 2-3 pulse of 2-3 seconds each and this was enough.
3. Heat oil in a heavy bottomed pan.
4. Keeping the heat to medium add cumin seeds and saute for 10-15 seconds or till they starts crackling.
5. Add a pinch of asafoiteda, saunf (fennel seeds) and sabut dhaniya (dried whole coriander seeds)
6. Saute on low medium heat for 30-40 seconds.
–Note: If you have opted for green chillis and ginger , add them here and saute for 30-40 seconds, but remember it will reduce the shelf life.
7. Keeping the heat to low, add Red chilli powder, Coriander Powder and turmeric powder and mix well.
8. Add besan (gram flour) and cook till the raw aroma of besan goes-off, on low flame this should not take more than 5 minutes.
9. Add amchur, salt to taste and garam masala powder and mix well.
–Note: If you have opted for green coriander , add here and saute for 10-15 seconds, but remember it will reduce the shelf life.
10. Add coarsely grounded daal and saute on low heat stirring continoulsy for 7-8 minutes on low flame.
11. Add dried fenugreek leaves and saute for another 3-4 minutes on low flame.
12. Remove from heat and let the mixture cool down completely.
1. Take 2.5 cups all purpose flour (maida).
2. Add salt and mix well.
3. Add 1/2 cup ghee (clarified butter).
4. Carefully mix ghee with the flour for a couple of minutes till you get a breadcrumb like texture. This is very important.
This helps in ensureing:
a) The kachoris are crisp.
b) They dont take excess oil while frying.
5. Hold the mixture in palms and press gently.
6. The mixture should slightly bind.
7. Now add water in parts and knead a soft dough.
8. Cover the dough with a moist muslin cloth or kitchen towel and let it rest for 30 minutes.
1. Make small balls from this moong dal mixture. Grease your palm with oil if required.
2. Make balls from the dough (equal to balls made from moong daal mixture)
3. Roll the dough ball into a 4 inch disk, keeping the edges slightly thinner than the center of the disk.
4. Place the moong dal stuffing ball on the dough, close from all the sides by bringing the edges of the dough together and join them at the center.
5. Pinch-off excess dough (if any).
6. Flatten the top and then gently roll the kachori with a rolling pin to get a medium thickness kachori.
7. Prepare all kachori this way.
8. Keep them covered under a moist muslin or a cotton cloth, this will help in keeping them moist (be careful, the cloth should not have more moisture)
Frying kachori : Keep patience, thats the key here 🙂
1. Heat oil in a heavy bottomed pan
2. Don’t make it smoking hot, otherwise the kachoris wont be crisp.
3. Keep the flame to a low, when the oil is just hot enough, add the kachoris.
4. When they start puffing up, gently put oil on each of the kachori with a spoon.
5. This will help in making them puff well.
6. When the base becomes light golden, then gently turn them over.
7. This takes about 8 to 9 minutes.
8. Continue to fry on a low to low-medium flame till kachori gets the nice golden color.
9. While frying you can turn them often (but not much) to give them an even color.
10. Vary the heat from low to low-medium as required.
11. Fry the kachori till they become nice-n-crisp from outside.
12. Place khasta kachori on kitchen paper towels so that excess oil is absorbed.
13. Fry all kachori this way.
14. Serve khasta kachori warm some fried (or non fried 🙂 ) salted green chillies, sweet tamarind and green chutney or you can have them with Indian spiced tea too 🙂