Festival, food and fun! Yes we had our biggest festival of the year, Diwali and our new year!
Sweets, savory and all yummy treats are still on my countertop. I was so busy with cooking and other chores that I didn't get the chance to write anything for the last three weeks so today I am overwhelmed with words lol where do I start?!
I love Diwali and New Year. I still remember from childhood that I loved to do Rangoli. Rangoli is an art you can do with all different materials. but traditionally it is done with colors. I found fine colorful sand from Michaels. Also, I have made rangoli with lentils. I love it because when I do it I feel and get so much energy within me as well as divine and spiritual feelings around you!
I have made so many sweets delicacies and savory food. Today I am going to share this tempting traditional Indian recipe with you all.
Kachori is a spicy snack . Kachori is a round ball made of fine flour filled with yellow moong dal, green peas, pigeon peas, Khoya, urad daal or any kind of stuffing. It can be fried or baked. Its a tempting snack with spiciness . So many variations can be found in kachori.
I have made yellow moong daal kachori and green peas kachori. Today I am going to share the yellow moong dal kachori recipe.
Ingredients (makes 50):
3 cups yellow moong dal
1 1/2 tablespoon fennel seeds (saunf/variali)
2 1/2 teaspoon salt
1 1/2 tablespoon ginger paste
1 1/2 tablespoon lemon juice
3 tablespoon sugar
1/2 teaspoon turmeric powder
1 tablespoon red chili powder
1 teaspoon green chili paste
1 1/2 tablespoon sesame seeds
1 tablespoon garam masala
1 teaspoon mango powder (amchur powder)
1/4 cup chopped cilantro
1/4 cup golden resins and chopped cashew nuts
1 teaspoon cumin seeds
1/4 teaspoon asafoetida ( hing)
Outer crust :
3 cups all purpose flour
1/2 cup clarified butter (ghee) room temperature
2 tablespoon salt
1 tablespoon cornstarch
- Wash yellow moong dal with water and soak in water for at least 3-4 hours. Make sure water should be 1 1/2 times more than the quantity of dal, so that the dal can soak in the water properly. You can add more if required.
- After 4 hours, you can see dal is properly soaked and double in size. Drain water and add new water with 2 teaspoon of salt in dal and let it boil at medium heat.
- Once dal is fully cooked in salty water, drain the excess water and let it cool down.
- In another bowl mix all purpose flour, salt, cornstarch and whisk.
- Add ghee (clarified butter) and mix the flour until it becomes lump free.
- Knead dough with chilled water. Dough should be semi soft. Knead dough for 10 minutes and then cover it with cloth and set aside.
- Drain the soaked moong dal. Heat the oil in a pan and add the cumin seeds and asafoetida.
- When the seeds crackle, add the drained moong dal and sauté for a few seconds.
- Add the ginger-green chilli paste, chilli powder, fennel seeds powder, garam masala, amchur powder, sugar, lemon juice and salt and stir for 5 to 7 minutes till the masalas are cooked.
- Add sesame seed, chopped cilantro, cashew nuts and raisins. Mix well and let it cool.
- Grind filling mixture in to food processor for 30 seconds to get coarse consistency so it can be easily form the ball shape.
- Divide mixture into 60 equal portions. Shape each portion into an even sized round ball and keep aside. Depends on which size of kachori you want to make.
- Roll out each portion of the dough into a 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.
- Make sure filling should not come out from outer layer.
- Make rest of the kachoris with the remaining dough and filling.
- Deep fry the kachoris in hot oil over a slow flame till golden brown .
- Let them cool at room temperature and store in airtight container.
- Serve with sweet and spicy, green chutney.