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Dal Kachori
by
Jayasree Satish
Текущий рейтинг: 4.0
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%3C/p%3E%3Cp%3ECold%20water%20-%203%20tblspn%3C/p%3E%3Cp%3ESalt%3C/p%3E%3Cp%3EAjwain%20-%201%20tpsn%3C/p%3E%3Cp%3EMix%20flour,ghee,%20salt%20and%20ajwain%20till%20the%20flour%20resembles%20bread%20crumbs.%20Slowly%20add%20water%20to%20make%20a%20dry%20dough.%20Don't%20knead%20it.%20Just%20bring%20together%20the%20flour%20and%20make%20a%20dough.%20This%20is%20essential%20to%20get%20the%20flaky%20crust.%20Cover%20and%20keep%20it%20aside%20for%2030%20minutes.%3C/p%3E%3Cp%3EFilling%3C/p%3E%3Cp%3EMethod%3C/p%3E%3Cp%3ESoak%20urad%20dal%20in%20hot%20water%20for%20half%20an%20hour.%20Else%20you%20can%20soak%20it%20in%20cold%20water%20for%202%20hours.%3C/p%3E%3Cp%3EDrain%20the%20urad%20dal%20and%20grind%20it%20coarsely%20with%20out%20adding%20water.%3C/p%3E%3Cp%3ERoast%20cumin,%20fennel%20seeds%20for%20a%20minute.%20Roast%20green%20chilly%20,%20coriander%20and%20mint%20in%20a%20teaspoon%20of%20oil%20till%20the%20leaves%20wilt.%3C/p%3E%3Cp%3EGrind%20the%20roasted%20ingredients%20along%20with%20salt,%20red%20chilli%20powder%20with%20out%20water.%20Mix%20the%20ground%20masala%20to%20the%20urad%20dal%20paste.%20Heat%20a%20tablespoon%20of%20oil%20and%20saute%20the%20filling.%20Don't%20make%20it%20dry,%20it%20should%20be%20moist.%3C/p%3E%3Cp%3EPreparing%20the%20kachori%3C/p%3E%3Cp%3EPinch%20off%20a%20lime%20sized%20dough.%20Press%20the%20dough%20with%20your%20fingers%20to%20the%20shape%20of%20a%20poori.%20Let%20theedge%20of%20the%20poori%20be%20thin%20compared%20to%20the%20centre.%20%20Place%20a%20tablespoon%20of%20the%20filling.%20Gather%20the%20edges%20and%20shape%20into%20kachoris.%20Heat%20oil%20in%20a%20kadai%20till%20hot.%20Lower%20the%20heat%20to%20medium%20and%20deep%20fry%20the%20kachoris%20till%20golden%20brown.%20Serve%20with%20mint%20chutney%20or%20sweet%20tamarind%20chutney.%3C/p%3E%3Cp%3EThis%20is%20off%20to%20WYF:Tea%20Time%20Snacks%20hosted%20by%20EC.%3C/p%3E){kind=link}