Monday, March 2, 2015

Dal Pyaaz ki Kachori

I really miss the kachori's and samosas that you get in the north part of India. I am always skeptical of buying these at any store in Pune, as you very well know at the back of the mind that you wont get the same taste.
So then I decided to make these at home,and saw  the recipe from a fellow blogger. bingo, I went in the kitchen , checked my pantry, Had all the ingredients in hand, and started my hand at it.

It was a Sunday morming, hubby at home wanted him to surprise him with something new. So here is my version of Kachori. I served it with dubki maar aloo.

For the outer cover:
1 cup Maida
1 1/2 cup Wheat Flour
1tsp salt
8tbsp Ghee or Oil

For the filling:
1 large onion (finely chopped)
1/2 cup of moong dal (soaked overnight and then blended)
2tbsp oil
A pinch of hing (asfoetida)
1tbsp Fennel Powder
1tsp Red chilly powder
1tsp Turmeric Powder
1tsp Cumin Powder
1tsp Mango Powder
1tsp Coriander Powder

For making the outer cover 

  • Mix both the flour together, then add in the salt.
  • Add in the ghee or oil. Rub it with the fingers so that the oil and flour are mixed well.
  • Knead using enough water to form a medium firm dough.
  • Cover it with a damp cloth. set aside.
For making the filling:
  • Heat oil in  a pan , add the chopped onion.
  • Once it browns add the coarsely grounded moong dal.
  • Cook for 7-10 minutes. keep stirring
  • Now add all the dry masalas in it.
  • Mix well.
Assembling of kachori:
  •  Divide the dough into 15 balls or as per your preference. If u want mini ones then it would make about 20 .
  • Roll out the ball, put in a a spoonful of the masala.
  • Make into a ball again, sealing the joints well. 
  • Flatten with hands to form a disc.
  • Heat oil.
  • Deep fry these kachoris on medium flame.
  • Make sure the oil should not be very hot as they will change color from outside but remain uncooked from inside.
  • Once done take it out on a kitchen paper to remove the excess oil.
  • serve hot with chutney or dubki wale aaloo ki sabji.

No comments:

Post a Comment