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Features for "Kachori"
Vegetarian dish, Served as snacks
Ingredients for "Kachori" (Click here for measurement conversion) Moong lentils - 1 cup, sokead for 30 min
Garam Masala - 1 teaspoon
Red chilli powder - 1 teaspoon
Coriander powder - ½l; teaspoon
Coriander seeds - ½ teaspoon, crushed
Fennel seeds - ½ teaspoon, crushed
Cumin seeds -
½ teaspoon
Coriander seeds - ½ teaspoon
Mustard seeds - ½ teaspoon
Coriander leaves - 1 Tablespoon, finely chopped
Salt - to taste
Asafoetida - 2 pinches
Oil - as needed to deep fry
Plain flour - 1 Tablespoon
Method for "Kachori"
For filling, put plenty of water to boil and boil the lentils for 5 minutes. Drain the water. Let the lentils cool down a little. Heat oil in a pan. Add all seeds whole and crushed and allow to splatter. Add asafoetida and all other ingredients including lentils and mix well. Do not smash the lentils fully but enough to make the mixture hold well. Remove from fire and let the mixture cool. Divide it into 15 portions. Shape each portion into balls with greased palms.
For dough, add 1 Tablespoon of oil and water to the flour and mix well till crumbly. Keep adding water, in very small amounts, kneading it into a soft flexible dough. Make sure not to add too much water at a time. Cover the dough with moist cloth and leave aside for 15-20 minutes. Beat dough on a plain surface and knead again. Re-cover and leave aside for few more minutes. Make a paste of flour with water for patching. Make round-shaped balls,of approx. 4inch diameter, out of the dough. Flatten each ball and place 1 Tablespoon of filling in the centre of it. Wrap filling with the ball in the shape of a pouch. Press the ball carefully and give it a flat round shape. If the pouch breaks, give it a patch using the flour paste. Deep fry in hot oil on low heat until golden and crispy. Drain execess oil from the samosas using kitchen towel. Serve hot with any chutney, tomato sauce or dip.
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