Khasta Kachoris for Indian Cooking Challenge

The Indian Cooking Challenge recipe for February 2010 had to be a savoury snack after having halwa last month. Srivalli, after some serious discussion with Medha came up with these delicious kachoris.

To me it was an interesting first time again. I have not tried making them until this challenge was announced.

I made them following the recipe given with whole moong for the filling. I was in a hurry to get on with the recipe that I did not heed to watch Manjula's You tube demo. I just made enough for 6 kachoris as that was my trial run. They turned out alright but more like flattened samosas as you might see in the following picture.

Two days on, I wanted to try them to my satisfaction. Watched the demo by Manjula and Vaahchef! That gave me some insight to make them. So it was a dozen this time. They were just very good.

That night I was on the phone with my friend and told her about these. She told me that they should be as hollow and the filling will rattle within. As we spoke, I promised to make them for starters to her dinner gathering the following weekend. This time it was purely indulging! I loved doing this challenge. Nonetheless the response was overwhelming. I am looking forward to making them again when I am home in India for the family.

Now read through the following recipe adapted by Medha, combining that of her aunt and Tarla Dalal. I had tried various fillings and all of them work out fine.

Recipe:
Resting time for the dough is approximately 1/2 hour to 1 hour
Frying time for the Kachoris - 20 mins for each batch approximately.
Soaking time for the filling is approximately 1 hour
Cooking time for the filling is approximately 15 minutes
Yields - 15

For the Dough
Ingredients Needed:

All purpose flour / Maida - 2 cups
Oil/ Ghee - 1/4 cup ,
Salt - 1/2 teaspoon
Water for kneading

Method
Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.
Slowly add water and make a soft dough. Knead well for about 8 minutes.
Cover and keep aside to rest for atleast half hour.

Special Tips / Notes for the dough:
Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.
The dough could spring back for many reasons:
Dough is too cold (If wet cloth is used)
Dough is not soft enough.
Not kneaded for enough time.
Oil is less.
Not rested enough.

Fillings
Khasta Kachori - Moong Dal Kachori
Ingredients Needed:
Split Moong Dal (yellow) - 1/2 cup
Cumin Seeds - 1 tsp
Hing / Asafoetida - a pinch
Curry Leaves - 2 tsp chopped fine (optional)
Green Chilli - Ginger paste - 1 teaspoon
Sauf / Fennel seeds powder - 1 teaspoon
Garam Masala - 1/2 teaspoon
Red Chilli powder - 1/2 teaspoon
Mango powder / Amchur - 1 teaspoon
Oil - 1 teaspoon
Salt to taste

Method
1. 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.
Adjust the masalas according to your taste. What is given in this recipe is spicy to the extent one can still enjoy.
For idea on pressing the filled kachori, check out Manjula's method. 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, that is the key. For people using electric stove, the numbers can be going from 6 to 4.
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&1/2 teaspoon 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.

Special Tips / Notes for making the Kachoris:
You can fry 3 kachori's at a time.
The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold.
It will not be crisp if the oil is too hot.
In all, these kachoris can be perfected with little bit of patience. They are perfect for party starters.

My husband served them by cracking a hole and filling them with the chutneys, chopped raw onions, tomatoes and sev. The kachoris were fast vanishing that I was worried that I had not made enough :-)