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Kachori


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Ingredients

Kachori

  • 1 cup all purpose flour (maida, plain flour)
  • ¼ tsp salt
  • 2 Tbsp oil (canola, or vegetable)
  • ¼ cup cold water (more or less as needed
  • ¼ cup washed moong dal, yellow
  • 1 tsp fennel seeds coarsely ground (saunf)
  • 1 tsp red chilly flakes
  • ¼ tsp ginger powder (saunth)
  • ½ tsp mango powder (amchoor)
  • ⅛ tsp asafetida (hing)
  • ½ tsp salt
  • 2 Tbsp Water
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    Preparation
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Recipe's preparation

    Khasta kachori
  1. Mix the flour, salt and oil. Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. Cover the dough and let it sit for at least fifteen minutes.






    Filling



    Grind the moong dal dry, almost to a powder.





    Mix one tablespoon of oil to the ground dal in a frying pan and roast over medium heat for about two to three minutes or until dal changes color slightly. Stir continuously. Turn off the heat. Add all the spices mix well. Let the mixture cool off. Add two tablespoons of warm water and mix it well. Let it sit for ten minutes and cover with demp cloth.






    Making Kachories



    Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.





    Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges. Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.




    Let the filled ball sit for three to four minutes before rolling.


    Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter.


    Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.


    Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.


    Kachories can be stored for at least a week in an airtight container



    This is one of the most Easy Evening Snacks Easy Recipes that I have tried.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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