Kachauri

A rainy & gloomy evening always craves for hot & crispy snacks with Tea. I decided to make Kachauries. Been travelling a lot since the beginning of the year so hadn't had time to blog. Now back home, trying new things every day. Made Samosas the other evening, but forgot to blog it. May be next time.

Another entry for Pallavi's Sunday Snacks-Chaats event.

Ingredients: -

2 cups Maida

1 cup yellow moong dal

1 tsp garam masala

1 tsp red chili powder

1/2 tsp dhania powder

1/2 tsp amchur

1/2 tsp coriander seeds, crushed coarsely

1/2 tsp cumin seeds

1/2 tsp mustard seeds

Coriander leaves finely chopped

Salt to taste

2-3 pinches asafoetida

Oil for deep frying

Method: -

For the covering:-

1. Mix flour, salt & 3 tbsp of oil & knead into soft pliable dough.

2. Keep aside for an hour or so.

For the filling:-

1. Soak the dal with little salt for around 20-30 minutes.

2. In a heavy kadai, put plenty of water to boil.

3. Add the soaked dal.

4. Let the dal boil for 5 minutes.

5. Then drain the remaining water.

6. Let the dal Cool a little.

7. Heat 1 tbsp of oil & add all seeds (whole & crushed).

8. Fry for a minute & allow them to splutter.

9. Add asafoetida, garam masala. dhania powder, chili powder, amchur & salt.

10. Add the cooled dal to this mixture & mix well.

11. Care should be taken as to not to smash the dal.

12. Remove from fire & allow the mixture to cool.

13. Make small balls out of the filling.

To make the Kachauri: -
1. Take a small ball sized portion of dough.

2. Knead well & roll it into a circle of 4" diameter.

3. Place one ball of filling at centre.

4. Wrap the filling ball into the dough like a pouch.

5. Press the ball with palm, making it flat & round.

6. Repeat the same for left over filling balls.

7. Deep fry Kachauries in batches of 4 to 5 at a time in hot oil, on medium flame.

8. Turn the Kachauries on to the other side & fry till golden & crisp.

9. Small bubbles must appear over the Kachuries.

10. They should be served hot.

11. Can be served with green chilly & tamarind chutneys.