As you all know I was the host for IFC last month and challenge all my fav Rajasthani platters and am so happy to see so many beautiful platters being shared by the members . As You know I shared the royal Rajasthani Festive Platter and now Landed to the Most fav snack in rajasthan which is nothing but Kachori's . Kachori's are enjoyed at any time as a snack or a breakfast and I just love them a lot . I first learned to make a moong dal kachori when I was Studying Home science when I prepared at home My neighbors and family enjoyed them a lot . You can find hot and spicy kachori's in any road side or stalls in Rajasthan and they taste so yummy .
These are crispy snack with the outer cover made with plain flour and they are generally filled with Dry spiced lentils , Onions , potatoes , or they are also made sweet by filling mawa kachori . Mawa Kachori is one of the famous kachories found in rajasthan and they taste so delicious . I wanted to add a kachori platter as an rajasthani snack to be a part of the challenge and so I did. I chose 3 Kachori versions - Moongdal, Onion and mawa kachori which are my all time fav and coming from my very own native :) . So lets move to the recipes of this delectable kachories.
For The Dough
2 cups plain flour (maida)
5 tbsp oil
salt to taste
For The Filling
1/4 cup yellow moong dal (split yellow gram) ,soaked for 2 hours
1 tsp cumin seeds
1/2 tsp fennel seeds
1 tbsp whole coriander seeds
1/4 tsp asafoetida (hing)
1 tsp chilli powder
1/4 tsp Turmeric pd
1 tsp garam masala
1/2 tsp dried mango powder / amchur
3 tbsp oil
salt to taste
oil for deep-frying
For the dough (crust)
Combine all the ingredients and knead into a semi-soft dough using enough water. Knead very well for 5 to 7 minutes.
Divide the dough into equal parts and keep covered under a wet muslin cloth.
For the filling
- Grind the soaked moong dal in to coarse paste.
- In a pan heat oil add cumin seeds, coriander seeds and fennel seeds .
- After they crackle add the ground moong dal , red chilli pd, turmeric pd , garam masala , amchur pd , salt and mix .
- Saute them well till all the moisture in it goes of. Keep it aside.
- Roll out each portion of the dough into 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 each filled portion into circle taking care to ensure that the filling does not spill out.
- Repeat with the remaining dough and filling to make more kachoris.
- Deep fry the kachoris in hot oil over a slow flame till golden brown on both sides it may take about 1- -15 mins to fry a batch of kachori thats when you can attain crispiness.
- The kachoris should puff up like puris. Cool and keep aside or store in an air-tight container.
Onion/ Kande ki Kachori
For onion kachori the crust dough is same as for moong dal kachori
Onion - 1 cup ( chopped)
Fennel seeds - 1 tsp
Red chilli pd - 1/2 tsp
Turmeric pd - 1/4 tsp
Cumin pd - 1/2 tsp
Coriander pd - 1/2 tsp
Coriander leaves - 2 tbsp ( chopped)
Oil - 1 tbsp
Salt to taste
- Heat oil in a pan . Add fennel seeds , cumin seeds , onion .
- Saute the onion till translucent and add coriander pd , red chilli pd , cumin pd , turmeric pd and salt
- Mix them well till combined and add coriander leaves .
- Divide the onion filling in to equal portions and keep it a side.
- Fill the crust the same way as we did for Moong dal kachori .
Recipe Source : Manjula's Kitchen
1 cup all-purpose flour /maida
2 tablespoons clarified butter/ ghee
water as needed
1/2 cup heavy cream or whipping cream
1 cup milk powder
1/4 cup mixed nuts (almonds, pistachios coarsely ground)
1/4 teaspoon crushed cardamom
3 tablespoon sugar
Oil to fry
(Note: If you are using mawa use ¾ cup of mawa instead cream and powder)
1 cup sugar
1/2 cup water
1/8 teaspoon crushed cardamom
Few strands of saffron
For making Crust
- Mix flour, and clarified butter in a bowl, making firm soft adding water slowly as needed. Knead the dough until the dough becomes soft and pliable.
- Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.
Boil the sugar and water on medium heat, as sugar comes to boil add saffron, and cardamom on medium heat until syrup is about one thread or 220 degrees (Fahrenheit) on a candy thermometer. Set aside.
For making Filling
- Mix the cream and milk powder in a frying pan. Cook on medium heat until it becomes consistency of soft dough, this should take about 3-4 minutes. Stir continuously so the mixture does not burn on the bottom of the pan. This mixture is known mawa.
- Next add nuts mixture, sugar, and cardamom powder to mawa. Mix together well and cook for about 2 more minutes until mixture is consistency of soft dough. Keep aside.
- After cooling, the mixture will become drier but still should be lightly moist.
For Making Kachoris
- Knead the dough for a minute.
- Divide the dough into about 18 equal parts.
- Roll each ball into about 2-inch diameter.
- Take one of the rolled dough in your palm and place about 1 tablespoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 30 balls.
- Let the filled balls sit for 3 to 4 minutes before pressing.
- In the frying pan heat the oil on medium high, frying pan should have about 1-1/2 inches of oil.
- Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
- To check if oil is ready put a little piece of dough in the oil. It should sizzle, and come up slowly.
- Slowly drop the Kachoris in the oil, do not overcrowd the kachoris in frying pan, fry them on medium heat.
- After they are puff, slowly turn them over.
- It will take about 5-6 minutes to fry. Fry until golden-brown on all sides.
- If the kachoris are fried on high heat, they will get soft and will not be crispy.
Just before serving drizzle the kachori with about 2 tablespoons of hot syrup. Garnish them with left over filling or sliced pistachios.
Kachories can also be served without syrup too.