kachori is a delectable and versatile snack that has found its way into the hearts and taste buds of people across India and beyond. Whether enjoyed on the streets of Delhi or prepared at home during special occasions, kachori continues to be a beloved culinary delight.
Kachori Recipe
Ingredients
For the Filling:
For the Outer Covering:
For Deep Frying:
Instructions
Prepare the Filling:
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Wash and soak moong dal for 2-3 hours. Drain the water.
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Grind the soaked dal coarsely without adding water.
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Heat oil in a pan, add cumin seeds, fennel seeds, hing, chopped ginger, and green chilies. Saute for a minute.
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Add the coarsely ground dal and cook on low heat.
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Add turmeric powder, coriander powder, red chili powder, and salt.
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Cook until the mixture becomes dry and the dal is cooked. Set aside to cool.
Prepare the Outer Covering:
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In a mixing bowl, combine all-purpose flour, ghee or oil, and salt.
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Gradually add water and knead into a smooth, firm dough. Cover and let it rest for 15-20 minutes.
Assemble and Fry:
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Make small balls from the dough and flatten each ball into a small disc.
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Place a spoonful of the moong dal filling in the center and seal the edges, shaping it into a round ball.
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Heat oil in a deep pan for frying.
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Carefully slide the kachoris into the hot oil and fry until they puff up and turn golden brown. Fry on medium heat to ensure they are cooked inside.
Note
- Ensure that the moong dal filling is dry to prevent the kachoris from becoming soggy.
- Fry the kachoris on medium heat to ensure they are cooked inside and get a nice, even color.
- You can adjust the spice levels according to your taste preferences.
- Serve kachoris with a side of mint chutney or tamarind chutney for a delightful experience.
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