Kachori- Fried dough balls of fillings

Dear Friends,
Today I am here to share a famous north Indian snack recipe, 'Kachori.' It is believed that the kachori was invented in Uttar Pradesh(India). Kachori is also a famous delicacy of Rajasthan was created by Marwaris. This is still a famous street food in various states of India. Especially; when you travel to Jodhpur(India), you will find that many traders and local people around the market have Mawa Kachori.

There are many variations of stuffing used in kachori. Today I will share the yellow lentil stuffing kachori. So, let's start making Moong dal Kachori.

Ingredients:-

For the outer Dough-

1.All-Purpose flour- 250g.
2.Baking Powder-1/2tsp.
3.Salt-1/2tsp.
4.Sugar-1/2tsp.
5.Ghee(Clarified butter)-1/4cup.
6.Oil- As required (for deep frying).

For The Filling:-

1.Yellow lentil(Moong dal)- 1/2cup.
2.Cumin seeds-1tsp.
3.Fennel seeds- 1tsp(crushed).
4.Asafoetida- A pinch.
5.Red chili powder- 1/2tsp.
6.Dry ginger powder-1/2tsp.
7.Coriander powder- 1/2 tsp.
8.Cumin powder-1/2 tsp.
9.Dry mango powder-1tsp.
10.Turmeric powder-1/2tsp.
11.Poppy seeds-2tsp.
12.Ghee(clarified butter)-1tbsp.
13.Sugar-1/2tsp
14.Salt- To taste.

Preparation Method:-

Step 1- First, wash yellow lentil a couple of times under running water. Now soak them under sufficient water in a bowl for about 2-3hours(depend on the quality of the lentils).

Step 2- Next, take another mixing bowl. Add all-purpose flour, salt, sugar, baking powder, ghee. Combine all ingredients well with flour for a few minutes. Once you get a breadcrumb texture, add little by little water and knead to get a soft dough.

Step 3- Once you get the proper dough, cover the dough with a wet muslin cloth for about 30 minutes.

Step 4- After 2-3 hours, drain extra water from the soaked lentil. Transfer them into the grinder jar. Grind them coarsely.

Step 5- Now, place a wok on medium-low flame. Add ghee, let the ghee melted. Next, add cumin seeds, fennel seeds, poppy seeds. Saute and let the spices splutter. Then add cumin powder, coriander powder, red chili powder, dry ginger powder, turmeric powder. Stir and saute for a few seconds on a lower flame.

Step 6- Next, add coarsely grounded lentil paste, salt, Asafoetida, sugar. Mix and cook all spices well with lentil. Stirring continuously on low flame for 4-5 minutes. Check and adjust salt and spice according to your taste at this stage. Once done, transfer the mixture to a plate and let the mixture cool.

Step 7- Once the mixture cools down, rub your palm with oil and make walnut size balls with the mixture. Set aside.

Step 8- Now, take the dough and knead the dough for another 5 minutes. Divide the dough into equal portions. Flatten the dough with the help of your fingers.

Step 9- Place a walnut-sized lentil ball(step-7) between the dough. Close the dough and bring the edges together and join them at the center.

Step 10- Flatten the dough and roll the lentil-stuffed dough gently with a rolling pin. The kachori should have medium-thickened. Follow the same process for the remaining dough and stuffing.

Step 11- Now, heat sufficient oil in a wok. Once the oil is heated well, deep fry the kachori from both sides till golden. In between, press the kachori with a spatula; this will help the kachori to puff-up. Keep the flame in medium-low.

Step 12- Follow the same process for the remaining. Transfer the fried kachori to a pepper towel. Serve hot with tamarind chutney.

Image Credit:source1,source2