Monday, February 15, 2010
Moong Dhal Kachori for ICC
Well, I missed the last months challenge, but as soon as I saw the topic of this month's ICC I was all up for it as it is one of my favourite chat item next to Pav bhaji. Indian Cooking Challenge is an event started by Srivalli , where she challenges everyone of us with a unique Indian dish.
I was very much comfortable with the recipe and decided to do the moong dhal version.The only difficulty I faced was grinding the moong dhal. I only have a big blender which can grind large quantities, perfect for grinding Idli dough. Since I used a small qualtity of the dhal, I managed to pound it by hand using my small mortar and pestle.
As Valli has mentioned in her post, the temperature of the oil is very important for this snack to turn out crispy and perfect. For me the first couple of them puffed up beautifully, but as the oil got heated up slowly, the second batch didnt do that good. Then after some adjustments on the heat the rest of the batch came out really good.
Oh..Thats my little one sneaking his hands in while Iam taking the picture...he couln't wait to taste one..
Recipe as given by Srivalli:
I halved the ingredients to make about 8 kachori's. I have given my measurements on the side in a different colour.
Adapated from Medhaa's Aunty and Tarla Dalal
Resting Time for the Dough is app 1/2 hr - 1 hr
Frying time for the Kachoris - 20 mins for each batch app.
Soaking Time for the Filling is app. 1 hr
Cooking Time for the Filling is app 15 mins
Yields - 15 ( 8 for me)
For the Dough
All purpose flour / Maida - 2 cups (1 cup)
Oil/ Ghee - 1/4 cup , ( 3 tblsp)
Salt - 1/2 tsp
Water for kneading
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.
Split Moong Dal (yellow) - 1/2 cup (1/4 cup)
Cumin Seeds - 1 tsp (1/2 tsp)
Hing / Asafoetida - a pinch
Curry Leaves - 2 tsp chopped fine (opt)
Green Chilli - Ginger paste - 1 tsp ( I didnt use)
Sauf / Fennel seeds powder - 1 tsp (1/2 tsp)
Garam Masala - 1/2 tsp (1/4 tsp)
Red Chilli powder - 1/2 tsp (1/4 tsp)
Mango powder / Amchur - 1 tsp (1/2 tsp)
Oil - 1 tsp
Salt to taste
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.
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 1.5 tsp 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.
Here is a picture of the kachori's filled, flattened, pressed and ready to be fried.
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.
This recipe is definitely a Keeper...Thanks Srivalli for this recipe and for the event.
It gives us an oppurtunity to try out different new and unique snacks and sweets.