Last year, I was amused to see that every blog I visited had the Kachori recipe. I later realized it was part of ICC Challenge. At the time, I was not willing to touch any event that had 'challenge' in the title with a 10 foot pole.But I have always admired the exceptional recipes these folks cooked, be it Macaroons of Daring Bakers or Kachoris of ICC. But now, I guess I am willing to experiment even if that means to bring the dish to ruins.Luckily, this turned out to be fabulous. But, let me confess- some dishes that I made were beyond recognition.I know, I know!! But believe me, I have not posted those dishes on this blog....

While you could make the filling 3 ways, I made the traditional filling with Moong Dal..
Recipe - DK
  • 2 cups All Purpose Flour
  • 1/4 cup Oil
  • 1/2 tsp Salt
Moong Dal Filling
  • 1/2 cup Moong Dal
  • 1 tsp Cumin Seeds
  • Pinch of Asafoetida
  • 1 tsp of Curry Leaves, chopped
  • 1 tsp of Green Chilli
  • 1 tsp of Ginger Paste
  • 1 tsp Fennel Seeds
  • 1/2 tsp Garam Masala
  • 1/2 tsp Chilli Powder
  • 1 tsp Chat Masala
  • 1 tsp Oil
  • Salt to taste
Combine the flour and salt in a bowl. Adding Oil slowly, mix the flour until it forms some bread like crumb
Knead until it forms soft dough about 5- 8 min
Cover and keep it aside for half hour. Do not leave with out covering.

Filling -
  • Wash and soak Moong Dal for an hour. Do not soak for more than 4 hours.Drain
  • Grind the dal coarsely
  • In a pan, heat a tsp of oil. Add the Cumin Seeds, curry leaves and asafoetida.
  • Add the dal
  • On a low heat, cook the dal until it turns light brown.
  • Add the masala and cook for a few more minutes
  • Add salt.
  • Remove it from the stove and cool it down.
  • Make sure that the mixture does not have too much liquid/water
  • Roll the dough into a small ball
  • Flatten the ball and shape it into a small circle with your palms.
  • Place a 1 -2 tsps of the Dal mixture into the middle of the circle
  • Cover the mixture by bringing around the edges over the filling.
  • Seal the edges
  • Repeat the process until the dough is over.
  • Now, slightly press the balls making sure the filling is not coming out.
  • Heat oil for deep frying
  • Drop a small dough into the oil; If it comes up to the top, the oil is done
  • Place 2 balls slowly in the oil.Fry both sides until they are cooked and light brown in color.
  • Fry the remaining balls.
  • Serve with Mint/Tamarind Chutney


Prathibha said...

Love kachoris..I prefer them over samosas..

Priti said...

Yummy ..looks so tempting ...

Aruna Manikandan said...

looks perfect and delicious dear:)

Abhilash said...

"Last year, I was amused to see that every blog I visited had the Kachori recipe."

Ah! now thats not true... You visited mine and it did not have any kachori recipe. Anyways nice kachoris. They make me remember the thele wale mamaji's recipes :)

Hari Chandana said...

Yummy and tempting kachori.. looks absolutely perfect !!
Indian Cuisine

Priya said...

Feel like munching some kachoris,very inviting crispies..

Shri said...

Thanks Guys!

@Abhilash -Got me! huh! Well, I meant the cooking blogs..My bad! I should have been more specific...:-)

Nandini said...

Just tempting! They're so yummy and delicious!

aipi said...

Perfect looking kachoris ~ fried food is always comforting ;)
US Masala

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