Sunday, 5 June 2016

Dhuli Urad Dal Kachoris #sikandalouscuisine

Recipe adapted by and large from my friend Sanjeev Kapoor's page - essentially I left out dry fruits in the stuffing as I personally like my samosas and kachoris to have a basic rustic stuffing and flavor , so avoid the ' shahi ' kind of stuff ! I also use ghee in the dough as it makes kachoris more ' khasta ' and naturally ghee adds so much flavor too.

The Dough
2 Cups Maida .
1/2 Teaspoon Soda Bi Carbonate.
1/2 Teaspoon Salt.
2 Tablespoons Oil.
2 Tablespoons Ghee.
The Filling
1/4 Cup Dhuli Urad Dal - Soak 2-3 hours , drain and grind coarsely.
2-3 Green Chilies- Mince.
1" Finely Chopped Ginger.
1/5 Teaspoon Hing.
1 Tablespoon Dhania Powder.
1 Teaspoon Cumin Powder.
1/2 Teaspoon Red Chili Powder.
1/2 Teaspoon Sauf Powder.
1/2 Teaspoon Sugar.
1 Tablespoon Lemon Juice.
2 Tablespoons Ghee.

Sift the flour, salt and soda bicarbonate together. Add oil and
​ghee , ​
mix well. Knead into a soft dough using sufficient water. Cover with a moist cloth and set aside.

Heat ghee in a kadai and add the
​ ​
ginger, green chilli, asafoetida,
​ saute a minute then add ​
​all other powders along with ground dal.​
Cook till all the moisture has dried up. Add sugar, salt and lemon juice.
​Taste and adjust.​
Divide masala into 12 portions. Divide the flour dough into 12 equal balls. Roll out into small puris so that they are thinner around the edges and thicker in the centre.

Place a portion of stuffing in the center and bring the edges together to form a ball. Flatten slightly. Heat sufficient oil in a kadai and deep fry kachoris on low heat for three to five minutes or until golden brown and crisp.
​ Delicious !​

Administrator  & Owner Sikandalous Cuisine

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