I remember one place , Vijay chat house in “Sarafa”, shop for the best pattis , samosa ,kachori and khaman ( fried and plain ) . In Indore people can have samosa , kachori with poha for breakfast . In this particular shop from morning till night you can see same rush, hardly you can get place to sit… Even to stand and eat is difficult but it doesnt matter at all, that taste you can never find anywhere else.
There are so many varieties of kachoris – moong daal kachori , urad daal kachori , aloo(potato) kachori , batla (peas) kachori , bhutte( corn) ki kachori …. i’ll try and share each recipe one by one . Following recipe is for moong daal kachori. You can keep kachoris for 1-2 days and its a very good travel snack .
Ingredients for crust:
- 1 Cup All Purpose flour ( maida)
- 2 tablespoons oil
- 1/2 cup chilled water
- salt less then 1/2 teaspoon ( according to your taste )
Ingredients for filling:
- 1/4 cup yellow moong dal or urad daal .
- 1 teaspoon coarsely grinded fennel seeds (saunf)
- 1 teaspoon coarsely grinded coriander seeds (dhania)
- 1 teaspoon red chilly flakes
- 1/4 teaspoon ginger paste ( optional )
- 1/2 teaspoon mango powder (amchoor)
- Pinch of asafetida (hing)
- 1/2 teaspoon salt (adjust to your taste)
- 1 tablespoon oil
- 3 tablespoons water
- Oil to deep fry
To make crust:
Sieve the flour and salt, add oil and mix it properly. Add the chilled water slowly, mixing with your fingers as you pour the water. Do not knead the dough just mix everything properly. Cover the dough with damp paper towel or cloth and let it sit for minimum 15 minutes.
To make filling:
Grind the moong dal (it should be coarse). Heat 1 tablespoon of oil in a frying pan and mix dal powder, roast on medium heat for two to three minutes, stirring constantly. Take off the heat. Add all the spices and mix it well. Add 2 -3 tablespoons of warm water and mix it well. Keep aside for ten to fifteen minutes and cover it with a damp paper towel or cloth.
To make the Kachoris:
Knead the dough for a few minutes. Divide the dough in ten to twelve equal parts. Take one part of the dough and with your fingers press the edges and make into 3-inch circle. Center should be thicker than edge. Take the dough into a palm and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest.
Let the filled ball sit for 3 to 4 minutes before rolling. Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle. Heat oil in a frying pan on medium high. First check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow. Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, will not be crispy.
Kachoris can be served plain or with a variety of chutneys.