Kachori

This is a Gujarathi snack. There are different varieties of the fillings. I have used toor daal in this recipe. A perfect kachori is flaky outside and hollow inside. 'Khasta' actually means 'Flaky' and this flaky kachori is filled with a delectable toor daal mixture and then deep fried. Remember to fry the kachori on a very slow flame just like samosas, so that the crust is crisp and gets cooked deep inside as well.

 

 

 

Ingredients for the dough (Crust) -

 

2 Cups plain flour (Maida)

1/4 cup melted ghee

Salt as per taste

 

Ingredients for the filling -

2 cups fresh or frozen whole toor daal (Pigeon pea / Kandulu)

1 tsp cumin seeds (jeera) - roughly ground
1 tsp Green chilli paste
1 tsp grated garlic

1 tsp garam masala
1 tbsp lemon juice

2 tbsp Fresh coriander chopped

Salt to taste

Oil for deep-frying

Kandulu / Pegion pea / Toovar

Method

For the dough (crust)
 

Combine all the ingredients, plain flour, ghee and salt and knead into a stiff dough using enough water. Knead very well for 5 to 7 minutes.

Divide the dough into roughly 25 equal parts and keep covered under a wet muslin cloth.

For the filling

 

Boil the toor daal by adding just enough water. Drain the excess water and use it in kneading the chapathi dough or in any other curries.

To the boiled toor dall, add grated garlic, garam masala, lemon juice, salt, cumin and chopped coriander.

Now mash the toor daal along with all the added ingredients.

Cool and divide into 25 equal portions.

For the Kachoris -

Roll out each portion of the dough into a 50 mm. (2") diameter circle.

Place one portion of the filling mixture in the centre of the rolled dough circle.

Surround the filling mixture with the dough by slowly stretching it over the filling mixture.

Seal the ends tightly and remove any excess dough. Roll it again in between the two palms to make it round.

Repeat with the remaining dough and filling to make all the kachoris.

Deep fry the kachoris in hot oil over a slow flame till golden brown all around. Same as Samosas.

These take a long time to fry as the crust is thick and needs to be cooked on the inside also. Serve warm with any chutney.

Kachoris with sweet and sour Tamarind chutney

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