Dry kacchori recipe

DRY KACHORI

BY SHWETA GALINDE 

INGREDIENTS

• 200 gms fried Moong Dal namkeen
• 11/2 tsp amchur Powder
• 1 tsp or as per taste chilly powder
• 11/2 tsp Dhaniya powder
• 1 tsp coarsely ground Saunf
• ½ tsp sugar powder
• finely chopped dryfruits like cashew raisins – 3 to 4 tbsp
• 1/2 Kg Maida
• 125 gm ghee at room temperature
• Oil for deep frying

MTHOD [ DOUGH ]

Take maida + salt + ghee in a big plate .

mix well with hands to get a grainy mixture .

Knead this into a semi stiff dough by adding water .

Cover the dough with a muslin cloth and let it rest the dough for at least 30 minutes.

METHOD [ STUFFING – adjust ingredients as per taste ]

Pulse beat the Moong Dal in a grinder to coarse consistency.

Add in the amchur powder + chilly pwdr + coriander powder +  fennel seeds +  dry fruits + sugar  and give everything a quick mix.

METHOD [ KACHORI ]

Take a lemon size balls and roll into a smooth ball.

Divide the dough into equal size balls

Roll  each dough ball into a 2 inch diameter circle

Add the stuffing in the center.

Add about two tsp of stuffing in it.

Do not add too much of stuffing.

Roll the edges on top of the stuffing and seal it tightly.

Do not add too much of stuffing or else it will pop out while frying.

Heat oil for deep frying on medium flame .

Gently slide in each ball and reduce the flame to low  .

Fry in slow flame by stirring in between till golden brown on all sides .

Once cooled completely, store in an air tight container.

serve with green chutney + sweet chutney .

NOTES –

1. Instead of moong namkeen , we can use gathia .
2. Adjust salt accordingly in the stuffing as the fried moong also has salt . Else wipe and use the namkeen to remove excess salt .

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