Kachori Urad dal/ fried Indian bread

 

Kachori  Urad dal/ fried Indian bread

These kachori are traditionally made on festivals and special occasions . In Gupta families they are usually served with dum aalu, shahi bhindi and boondi raita

Make 16-18 kachories

Ingredient:

250g wheat flour

125g skinless urad

1 inch fresh ginger

4-5 green chillies (to taste)

2 tsp fennel /sonf powder

2 tsp coriander powder

¼ tsp  hing

1 tsp  chilli powder

Salt to taste

Oil for deep fry

Instructions

1.	Making the dal filling or 'Pitthi’:
2.	Soak the dal for 2 hours, drain in a colander.

 

3.	Place dal in a grinder, along with ginger and green chillies.    4. Grind to a COARSE paste. You may need to add a little water, but don’t make it runny. If it is, then fry it in a wok or karahi until dry like dough.

 

5.	Take it out in a large mixing bowl, add all spices and mix. Keep aside .

 

	Making Kachori:
6.	Place flour in a bowl and add water, a little at a time, and make a soft dough. Knead it well. Keep it covered with a moist cloth/handkerchief.
7.	Divide dough into small portions to make golf size balls.

 

8	Flatten each ball between your oiled palms.

 

9.	Place a teaspoon of the dal mix in the center of the flattened ball, pull edges together and make it into a ball again. Make all balls and keep them covered with a moist cloth.

 

10.

Grease one ball at a time with oil and roll it out to 5-6 inch diameter. You can do this in a ‘poori’ or a ‘tortilla’ press. Traditionally, they are made by flapping a stuffed and greased ball too and fro, between oiled palms, until you get the required size and thickness (see pictures). This requires practice though.

 

11.	Heat oil in a wok or kadhai. To check if it has reached correct temperature, drop a small poece of dough in the oil, it should sizzle and float to the surface quickly but the oil should not be smoking. If it is smoking, it is too hot and will burn the kachori. Turn heat down a little.

 

12.	Gently lift the kachauri and slide it into the hot oil from the side of the karahi. If dropped from top, it can splash hot oil on your hand.
13.	Once the kachori floats to the surface, press it gently all over using a ‘skimmer’ or spatula, encouraging it to fluff up into a ball.
14.	Fry on both sides until golden colour and a little crisp.
15.	Serve hot.

Notes

•	You can make 'pitthi filling' this way too. Grind dry, skinelss urad dal coarsely and soak in double the amount of water (1:2 dal:water). Now add all other ingredients.