ICC -Khasta Kachoris.(Made with moong dhal)

ICC Khasta Moong Dhal Kachoris January 2010 challenge

Recipe Adapated from Medhaa's Aunty and Tarla Dalal

Hosted by Spicing your life

I used the moong dhal version and the only changes I made were that I replaced the amchur powder with lemon juice as I had run out .

Khasta katchoris (Moong dhal)-Spicy moong dhal filling incased in a pastry outer shell ,deep fried to golden brown. A lovely tea time snack.

Ingredients:

For outer pastry:

All purpose flour / Maida - 2 cups

Oil/ Ghee - 1/4 cup ,( used sunflower oil)

Salt - 1/2 tsp

Water for kneading

Method:

1.Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.
2.Slowly add water and make a soft dough. Knead well for about 8 minutes.
3.Cover and keep aside to rest for atleast half hour.

Special Tips / Notes for the dough:Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.
The dough could spring back for many reasons:Dough is too cold (If wet cloth is used)
Dough is not soft enough.Not kneaded for enough time.Oil is less.Not rested enough.

Filling: :

Ingredients :

Split Moong Dal (yellow) - 1/2 cup

Cumin Seeds - 1 tsp

Hing / Asafoetida - a pinch(omitted due to allergy)

Curry Leaves - 2 tsp chopped fine (opt)
Green Chilli - Ginger paste - 1 tsp

Sauf / Fennel seeds powder - 1 tsp

Garam Masala - 1/2 tsp

Red Chilli powder - 1/2 tsp

Mango powder / Amchur - 1 tsp (Used lemon juice 1 tablespoon instead)

Oil - 1 tsp

Salt to taste

Method:

1. Wask and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more.

2. Drain the water well.

3. Grind the dal to a coarsely. (Will resemble Idli Rawa)

4. Heat oil in a pan.

5. Add the hing and cumin seeds.

6. Once the seeds splutter add the curry leaves.

7. Add the dal.

8. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.

9. Cook for another 10 minutes on low till the dal turns slightly brown.

10. Add all the masalas.

11. Cook for few minutes till the aroma of the spices hit you.

12. Add Salt.

13. Remove from heat and keep aside to cool.

14.Fill the katchoris.

Special Tips / Notes for the filling:
The fillings have to be really dry if not when rolling they will ooze out when rolling.
Adjust the masalas according to your taste. What is given in this recipe is spicy to the extent one can still enjoy.
For idea on pressing the filled kachori, check out Manjula's method. If you try to press out using a rolling pin, the filling may come out and make holes in the kachori.

15.Fry the kachori's on medium low to get a crisp outer layer, that is the key. For people using electric stove, the numbers can be going from 6 to 4.

Serve hot with Coconut and yoghurt chutney or Sweet red pepper chilli sauce

You may like :

Chinese spring rolls.