Kasta Kachori - Indian Cooking Challege

Another classic from the Indian Cooking series, despite the ungodly hour, I am actually savoring one of these crispy treats as I write them.
It worked quite well to make these today, since I have been some busy I did not really have a chance to get anything in particular for my husband. Making something authentic and unusual worked well for the day.

Well, the recipe, was from the Indian cooking challenge, with an option for one of 3 fillings. I choose the moong dal and onion filling with just some tiny variations in the spicing.

Fillings Khasta Kachori - Moong Dal Kachori

Ingredients Needed:

1/2 cup yellow moong dal

1 teaspoon Cumin Seeds

1/4 tsp Hing / Asafoetida

5-6 Curry Leaves thinly sliced

1/4 teaspoon ginger paste

1-2 green chilies, chopped

1 tspSauf / Fennel seeds powder

1/2 tspRed Chilli powder

1/2 tspMango powder / Amchur

1 tablespoonOil

1 tspSalt to taste

Method of Preparation

Wask and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more.

2. Drain the water well.

3. Grind the dal to a coarsely. (Will resemble Idli Rawa)

4. Heat oil in a pan.

5. Add the hing and cumin seeds.

6. Once the seeds splutter add the curry leaves.

7. Add the dal.

8. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.

9. Cook for another 10 minutes on low till the dal turns slightly brown.

10. Add all the masalas

.11. Cook for few minutes till the aroma of the spices hit you

.12. Add Salt.13. Remove from heat and keep aside to cool.Special Tips / Notes for the filling:
The fillings have to be really dry if not when rolling they will ooze out when rolling.

Pyaz Ki Kachori

For the onion filling

2 cups onions, finely chopped

1 teaspoon nigella seeds (kalonji)

2 teaspoons fennel seeds (saunf)

2 bay leaves

1½ teaspoons green chillies, finely chopped

2 tablespoons Bengal gram flour (besan)

2 teaspoons coriander (dhania) powder

2 teaspoons chilli powder

1 teaspoon garam masala

3 tablespoons chopped coriander

2 tablespoons oil

salt to taste

To make the onion filling

Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour.
Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.
Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.
Divide into 12 equal portions and keep aside.

To Make Kachori's

Make a small ball from the dough. Roll out into a 2 inch diameter circle. Or flatten the ball using your fingers having the center thick and sides little thin.
Place about 1.5 tsp of the filling in the center of the rolled dough.
Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough. Repeat with all the balls and keep aside for 5 -7 mins.
Then using your palm, flatten the balls by lightly pressing it, as using the rolling pin will make the filling come out. (See notes below). Keep aside covered. Repeat with the remaining dough.
Meanwhile heat some oil for deep frying. The oil should not become smoking hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top.
Drop the kachoris in batches of 3-4 gently into the oil. It should rise up slowly. If you don't want to use lot of oil, use just enough for two or three at a time and fry them.
After it rises up (about 2 minutes), turn it over.
Cook for about 6 to 10 minutes till the side down gets a golden brown color.
Turn and cook the other side for another 6 minutes or till its golden brown in color.
Remove when done, cool and store in airtight container.
Serve with coriander chutney and tamarind chutney

The Indian cooking challenge is co-ordinated by Srivali at Spice up your life, and is really a fun way to try out authentic Indian recipes.

The postnote on the Kachoris was that I liked the dal ones and Anshul liked the onion ones. So we both had options!