Thursday, March 2, 2017

Mung Dal & Kaju Suki Kachori | Dry Kachori

Fried mung dal(split green gram) - 1 1/4 cup,
Cashew(kaju) - 1 cup,
Gram flour(chana aata) - 2 tbsp(optional),
Oil - 1 tsp(for roasting gram flour).

Dry coriander seeds (roughly crushed) - 2 tbsp,
Fennel seeds (roughly crushed) - 2 tbsp,
Roasted cumin powder - 1/2 tsp,
Sesame seeds - 1 tbsp,
Raw mango powder - 3/4 tsp,
Green cardamom powder - 1/4 tsp,
Black pepper powder - 1/2 tsp,
Garam masala powder - 1/2 tsp,
Chat masala - 1/2 tsp,
Salt - to taste,
Black salt(sanchar) - 1/2 tsp,
Red chilli powder - 1 tbsp,
Desiccated coconut - 2 tbsp,
Raisins - 1/3 cup.

Tempering process
Oil - 1 - 2 tbsp,
Tamarind and jaggery chutney - 1/4 cup, For the recipe of chutney click HERE .

For dough
All purpose flour - 2 cup,
Oil - 1/3 cup,
Salt - to taste,
Warm water - 2/3 cup.

Peanut oil - for frying.

Roughly crush fried green gram lentils and keep it aside.

Crush cashew into coarse flour and keep aside.

Roughly crush Fennel seeds and coriander seeds.

In a small pan, heat 1 tsp oil and add gram flour. Roast till flour gets well roast. Keep it aside.


Outer layer
In  a mixing bowl, add all purpose flour along with salt and oil. Mix well.

Now gradually add warm water and form stiff dough. Cover with kitchen napkin and let it rest for 10 - 15 minutes.

For stuffing
In a mixing bowl, add roughly crushed green gram lentils, crushed cashew, roasted gram flour and all other ingredients listed under the header of " Spices " section above. Mix well.

Now in a pan, heat 2 tbsp oil. Add tamarind and jaggery chutney and cook for 1-2 minutes in low to medium flame.

Now add prepared lentils, cashew and spices mix. Switch off the flame. Mix well. Let mixture come to room temperature.

Take about 1 1/2 tbsp mixture and roll out in round shape. Repeat the process with the rest of the mixture.

Take small portion from the dough and roll out in round shape. To get equal size, cut with a jar lid or cookie cutter. Remove excess and reuse.

Take one prepared roundel and place stuffing ball over it. Grease all sides with water and wrap stuffing ball. Make sure to seal it properly. Repeat process with remaining.

Deep fry in low to low-medium flame till it becomes crispy and light golden color.

Let it cool down completely. Store in airtight container up to 20 - 25 days.

Kachori frying process should be done on low to medium flame to make it crispy.
Adjust amount of spices as per taste.
Tamarind and jaggery chutney can be replaced by powdered sugar and citric acid /amchur powder.
Cashew nut can be replaced by roasted peanuts.

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