Monday, February 15, 2010
Kasta Kachori --- ICC challenge
I was first introduced to kachori when i was doing my graduation.My mom used to get samosa but never brought kachori.Gokul chaat bandar is very famous chaat bandar in koti, hyderabad.My college was just opposite to that chaat bandar.I frequently used to eat kachori ragada there and i used to love the taste,back then the cost of one plate was 4rs and now i heard it is 20 rs plate.Every time i plan to go there when ever i go to hyderabad but never i went and ate there. Once i started working we collegues used to order samosa and kachoris at the office.
This is my first attempt and they came out very well but my kids removed the filling and ate the kachoris.
1 cup All Purpose flour (plain flour or maida)
1/4 teaspoon salt
2 tablespoons oil
1/2 cup-1 tablespoon chilled water
Make a soft dough and keep it covered until use.
Split Moong Dal (yellow) - 1/2 cup
Cumin Seeds - 1 tsp
Hing / Asafoetida - a pinch
Curry Leaves - 2 tsp chopped fine
Sauf / Fennel seeds powder - 1 tsp
Garam Masala - 1/2 tsp
Red Chilli powder - 1/2 tsp
Mango powder / Amchur - 1 tsp
Oil - 1 tsp
Salt to taste
Wash and Soak dal in water for atleast 2-3 hour.
Drain the water well.
Grind the dal to a coarsely. (Will resemble Idli Rawa)
Heat oil in a pan
Add the hing and cumin seeds
Once the seeds splutter add the curry leaves
Add the dal
Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan
Cook for another 10 minutes on low till the dal turns slightly brown
Add all the masalas. Cook for few minutes
Remove from heat and keep aside to cool.
Make small puris which are thick in the center and thin around.
Place the filling in the middle and bring all the corners.
Press gently and avoid using rolling pin.
If you try to press out using a rolling pin, the filling may come out and make holes in the kachori.
Fry the kachori's on medium low to get a crisp outer layer.
This is my entry to the ICC.