Mamma s Kachori
|Published||Jul 30, 2008||Cooking Time||30 Minutes|
|Recipe Type||Appetizers||Preparation Time||45 Minutes|
|Ingredient||Besan gramflour||Standing Time||30 Minutes|
Description: Gram flour based kachori.
Recipe of Mamma s Kachori
|Besan (Gram Flour)||2||Cup|
|Whole Jeera||1 1/2||Tablespoons|
Preparing Masala: Take 2 cups of corrinder leaves, 20-25 curry leaves, 6-8 green Chili and 1.5 tbsp jeera. Mix them all and grind it. Keep this mixture aside. Now take a thick base pan and add 3-4 tbsp of oil and heat it. Then add 2 cups of Gram Flour to it and roast it for 6 - 7 mins at low flame. Keep stirring this flour so that it doesn't burn and form globules because of oil. If globules are formed then grind them in grinder and then continue roasting. Then add the above grinded masala, little salt, garam masala and red chili and keep roasting it for 10 - 12 mins at a little less than medium flame until the besan smell goes off. Keep this masala aside. Remember that we will add salt to kachori dough as well so do not add lot of salt to this masala. Preparing chutney: Take 5-6 spoons of above masala and 4 - 6 spoons of curd in a blender. Add little water, little salt to this and blend it. The chutney shouldn't be very watery. We have to add little salt at this step as we made sure that our masala has less salt. The same masala is used in kachori and dough will make up for rest of the salt. Preparing Dough and rolling kachoris: Take Maida, 4-5 tbsp Thin suji, 4-5 spoon ghee and salt and work it to dough with some water. Brush little oil on the dough and leave the dough for 15-20 mins. The dough must be as thick as it is for poori or batura. Now roll the dough and then add one tbsp masala from the above preparation. Pack it and then roll it again. Make sure that masala doesn't fall out. Also make sure that the rolled dough is thick enough to hold the masala and will not crack while frying. Now, heat considerable amount of oil in pan and fry kachoris at medium flame. As you add the flattened dough to oil, it will sink in and rise up giving a full blown kachori. Fry it until golden brown on both sides and take it out. Pierce a hole into a full blown kachori and pour little chutney and serve. Enjoy!
Keep check on besan while roasting so that it doesn't burn out. Also keep check on the salt you add at every stage.
Posted Jul 30, 2008