Monday, 6 August 2012

Crispy Kachori Recipe


For Covering:

Refined flour 100 gms.

Rava (Semolina) 100 gms.

Baking soda ¼ tsp.

Ghee 2 tbsp.

Salt 1 tsp.

Water (to knead the dough)

Oil For frying

For Filling:

Split Green Gram (Moong daal) 225 gms.

Ginger 1" piece

Coriander leaves 1 cup

Green chilies 5 nos.

Heeng ½ tsp.

Coriander-cumin powder ½ tsp.

Ghee 3 tbsp.

Raisins 50 gms.

Coconut ¼ cup.

Chili powder 1 ½ tsp.

Turmeric powder ¾ tsp.

Lime 2 nos.

Sugar 1 tsp.

Salt To taste

Wash the split green gram and soak overnight.
Grind coarsely.
Scrape the skin off the ginger and grate.
Chop the green chilies and set aside.
Grate the coconut and set aside.
Sieve the refined flour and set aside.

For the filling :
Heat the ghee in a frying pan and add the split green gram and saute over medium to low heat until cooked.
Add the grated coconut, coriander leaves, green chillies, turmeric, chili powder and salt to taste.
Now mix in the heeng, ginger and cummin-coriander powder.
Stir and add the lime juice and sugar and cook for a few minutes longer making sure that he mixture is moist but not liquidy.
Adjust seasoning to taste, remove from the flame and add the raisins.
Set aside and start preparing the covering.

For the Covering :
Add salt to the sieved flour and rub in the ghee, add the rava and enough water to make stiff dough.
Keep the dough covered with a damp cloth for 45 minutes. Knead well and divide the dough into equal portions.
Roll each portion to make a puri and put some of the filling mixture
in the centre. Bring all the edges of the puri together and seal using little water.
Pinch the edges together.
Heat the oil until quite hot in a frying pan and deep-fry the kachoris on medium heat until golden brown.
Serve hot with imli or hara dhanya chutney.

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