Dough:
Maida (All Purpose Flour)- 2 Cups
Salt- 1 tbsp
Ghee- 70-80 ml
Hot water as required to make a dough
Filling:
Oil- 2 1/2 tbsp
Crushed Coriander Seeds- 2 tbsp
Crushed Fennel Seeds- 1 tbsp
Crushed Cumin Seeds- 1/2 tbsp
Asafoetida- 1/4 tbsp
Crushed or Finely Chopped Green Chili-2-3
Crushed or finely Chopped Ginger- 3"Pepper Powder- 1/2 tbsp
Red Chili Powder- 2 tbsp
Crushed Kasoori Methi- 1/2 tbsp
Black Salt- 1 tbsp
Rock Salt- as per taste
Garam Masala Powder- 1/2 tbsn
Amchoor Powder/Citric Acid- 1/2 tbsp
Besan OR Gram Flour- 6-7 tbsp
Moong Daal (Yellow)- 1/2 Cup {Soaked 1 Hr. & Coarsely Crushed}
Ghee OR Oil for Deep Frying
Filling Recipe:
- In a bowl take moong daal and pour water to covet the daal and soak for 1-2 hours, and drain the water and coarsely crush the daal for 1-2 seconds in a blender. Remember we don't need to make a paste.
- In a pan first goes 2 1/2 tbsp of oil, let it hot on a high flame, in a hot oil first goes crushed fennel seeds, coriander seeds, and cumin seeds next crushed green chili and ginger, cook it for a minute. Now turn the flame on medium. Now add black pepper powder, red chili powder, crushed kasoori methi, black salt, garam masala, amchoor powder/citric acid, salt. Mix it really well.
- Now add 6-7 tbsp gram flour/besan and cook it for 4-5 minute to reduce the raw flavor (This is a very crucial stage so, you need to cook or roast besan very well to get good binding and texture).
- Next add coarsely crushed moong daal and mix & cook it really well for 5-6 minutes on low flame. Now turn the flame off. Let it cool completely.
- In the mean while lets make a dough. Take maida/all purpose flour in a mixing bowl, add salt as per taste, now add ghee in it and mix really well. I wouldn't suggest you to add oil in this because ghee is better and healthy & keeps the kachories crispy. Now make a soft & stretchy dough with the help of hot water. We have to ensure that gluten is develop really well, so bang it knead it to ensure, it shouldn't be sticky in your hands and bowl. When the dough is ready, let the dough rest for about 30 minutes in a covered bowl.
- While the dough is resting, form small balls using filling mixture that we prepared earlier. Around 16-17 balls will be ready.
- Dough is ready and give it a quick knead and make 16-17 dough balls, every ball should be same in size. You don't need a rolling pin to make kachori just use our palm to spread dough ball and fill the filling ball in it and bring the dough edges together. and keep it in round shape and make sure there are no cracks in this filled kachori, place it in your palm and press it down will other hands palm. Kachori shouldn't be too thin or thick.
- Now add it in medium hot ghee/oil and fry them until golden brown as shown in the picture. Frying is going to take time, so you need to keep patient. (It frying onn high flame kachories will be cooked from outside but not from inside and won't be crispy will.)
- Until kachories are frying you need to keep covered the other filled kachori balls.
- Follow the same process with other kachori balls.
- when frying is done let the kachories cool completely and enjoy with tamarind and green chutney. It's a very good snack for tea time.
- You can store these kachories almost for 15 days in a air tight container.
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