Kachori

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

Kachoris-

• 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