This is my entry for Lakshmi of Veggie Cuisine's :
RCI-Awadhi Cuisine event of December month hosted by Siri of Siri's Corner
When Kachori comes to my mind, I will always remember the first and last time I had this snack. It was in my college hostel. I remember that this snack was served as a tea-time snack when we hungrily gobbled whatever was served. The tastedidn't matter at all especially after a tiring day in college. The first time I got to have kachori, I thought it would taste like samosa with a potato filling, until I tasted the filling. It was a different filling with moong dal and other spices which I don't remember now. But what would always remain in my memories would be the distinctive taste of the Fennel seed/powder which I felt was dominating the other flavors. When Siri announced the Awadhi cuisine event, I went through the links she gave in her blog. I was surprised to see so many dishes, which I had already cooked in the past, never realizing that itsAwadhi :) Maybe its because India is a country where you have such a lot of variety of cuisines , where each one is influenced one way or other by another cuisine. I got this recipe from Manjula's Kitchen (which I slightly modified by adding some extra ingredients to the filling)
Here is how I made Pyaaz bhari Kachori (Kachori with Onion filling):
For the filling
Onion: 2 medium
Green chillies minced: 3-4 nos
Curry leaves: 4-5 sprigs of leaves chopped fine
1/4 cup : Yellow moong dal
1 teaspoon: Ground fennel seeds
1 teaspoon : Ground coriander seeds
1 teaspoon : Red chilly powder/flakes
1/4 teaspoon : Ginger powder
1/2 teaspoon: Mango powder
Pinch of asafoetida (hing)
1/2 teaspoon salt /to taste
21 tablespoons oil
2 tablespoons water
Oil for deep frying
For the dough
1 cup All Purpose flour
1/4 teaspoon salt
2 tablespoons oil
1/2 cup chilled water
To make dough:
Mix all the ingredients for the dough and make a nice smooth dough. Cover with a wet paper towel and set aside.
To make filling:
Chop the onions finely. Make a fine powder of the moong dal. In a pan, add 2 tablespoons of oil and all the ingredients for the filling except water. Roast them on a medium flame until all raw smell goes off. Then switch off the flame and add 2 tablespoons water. Mix it well and set aside.
Wait for the mixture to cool .
To make Kachoris:
Meanwhile heat oil for deep frying in a deep bottom vessel like a Kadhai. Make small balls out the dough, and flatten each ball with the palm of your hand as you would to make stuffed parathas (leaving the center thicker than the edges). Then add a ball of the filling to the center of the dough, gather all the ends of the dough to the top and seal the ends by pinching the gathered ends together.
Similarly prepare all the balls. Then flatten each ball with the seam side up.
Make sure the filling doesn't come out (I was not very successful at this step, but will improve the next time I make these :) . Also make sure to distribute the filing evenly. Flatten the balls 3 inches circle .
Place about 3-4 of these in the hot oil. It will take some time for the Kachoris to come to the surface and puff up a little. Turn them over and fry both sides.
The Kachoris are done when they are a light brown color. Serve them with Tamarind chutney. An instant , most simple Tamarind chutney which I made in a hurry was to mix thick tamarind pulp with honey.
Hope you too will enjoy these when you make it :-)