Kachoris are stuffed hard shelled evening snacks that go well with a cup of tea :) The best part of these kachoris is that it can be made a few days in advance and can be enjoyed during travels and festivals. Although variety of stuffings can be created, but the one used to store for a longer period of time is normally stuffed with split Mung dal. With Ganesha festival and Diwali coming soon, we all have friends and family visiting us often. These kachoris are life savers for entertaining guests on busy weekdays. Make these over the weekend, and I am sure you will wow your guests by creating quick and delicious Raj Kachori or Kachori chaat.
This recipe will make around 15 kachoris.
Soak 1/2 cup mung dal in 1 cup water for at least an hour. They will swell in size and cook easily.
Boil 2 cups of water. Add a tsp. of salt and add soaked mung dal. Cook for 5-6 minutes or till they are slightly tender. Do not over cook and make them mushy. Strain water and keep cook dal aside.
Skim and discard the foam while mung dal cooks. Do not worry! :)
Heat 1 tbsp. oil in a pan. Add 1 tbsp. of saunf/fennel seeds, 1/2 tsp. rai/mustard seeds, 1/2 tsp. jeera/cumin seeds, 1 tbsp. dhania dana/coriander seeds. Fry for a minute or 2.
Add cooked mung dal. Add 1/2 tsp. turmeric powder. 1 tsp. chilli powder, 1 tbsp. garam masala powder. 1 tbsp. chopped coriander leaves. Add salt to taste if needed. Mix and roast till the moisture evaporates and the mixture is dry. Turn off the heat and let it cool completely before stuffing.
To make dough:
Mix 2+1/2 cup maida/all purpose flour. 2 tbsp ghee/clarified butter, 1 tsp. salt, and 1 tsp. ajwain/carrom seeds. Slowly add around 1/2 to 3/4 cup water to make a stiff dough. Knead the dough well. Cover and keep it aside for 20-30 minutes.
Ajwain is optional, but I like to add some to fried spicy food as it prevents acidity and acid reflux.
It aids in digestion too.
Divide the dough into 15 equal parts. Roll and press each part into a dough ball. Roll with a rolling pin to form a 3-4 inch diameter disc.
Do not use dry flour while rolling. You could use few drops of oil to grease rolling pin and surface and to prevent dough from sticking.
Add around 1+ 1/2 tbsp. mung dal mixture. Pull all the edges together. Press them well to fuse edges.
Once again roll stuffed kachori gently to form a 3 to 4 inch circle.
Heat oil in a deep frying pan. Oil temperature is very important. Oil should be hot enough for kachori to start frying and bubbling, but not so hot for kachoris turning golden brown immediately. If that happens, turn off the heat and let the kachori fry in for some time till oil temperature reduces.Kachori fried in high temperature oil will not remain crisp for long. Slow frying will allow it to get rid of moisture from the dough and stuffing, and can be store easily for a week.
Gently drop one kachori in medium hot oil. Let kachori float and gently press if needed for it to puff up. Flip and fry on other side. Fry till both sides turn golden brown and crisp. This can take from 5-8 minutes. Crisp kachoris maintain their shape and texture well and will not flatten or soften on cooling.
Remove on a paper towel to blot excess oil. Let them cool before storing in an air tight container.
Serve fresh as is or with sweet date & tamarind chutney and mint cilantro chutney.
Serve as kachori chaat or Raj Kachori.
Raj Kachori is kachori stuffed with sprouts, chutnies and yogurt garnished with chickpea flour noodles or sev.
Place each kachori in a bowl. Gently break open the top. Add 1 tbsp. boiled chopped potatoes (optional), 1
tbsp. boiled mung bean sprout, date and tamarind chutney, mint cilantro
chutney, and 3-4 tbsp. whisked yogurt. Sprinkle some cumin/jeera powder. Garnish with sev noodles,
chopped cilantro, and few cut grapes or pomegranate seeds.
To Ho Jaye Kachori!!
