Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup semolina
- 1/4 cup ghee
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup water
- 1/2 cup yellow moong dal
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
- Oil for frying
Special equipment needed:
- Rolling pin
- Deep frying pan
Step-by-step instructions:
1. In a mixing bowl, combine all-purpose flour, semolina, ghee, salt, baking powder, and baking soda. Mix well.
2. Gradually add water and knead the dough until it becomes smooth and soft. Cover and let it rest for 20 minutes.
3. In a separate pan, dry roast moong dal until it turns golden brown. Let it cool and then grind it into a coarse powder.
4. In the same pan, dry roast cumin seeds, fennel seeds, and coriander seeds until fragrant. Let it cool and then grind it into a fine powder.
5. In a mixing bowl, combine the ground moong dal, ground spice powder, red chili powder, turmeric powder, garam masala, and salt. Mix well.
6. Divide the dough into small balls and roll them out into small circles.
7. Place a spoonful of the filling in the center of each circle and bring the edges together to seal it.
8. Flatten the filled dough balls slightly and deep fry them in hot oil until they turn golden brown.
9. Serve hot with your favorite chutney.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Oil for frying: 350°F
Serving size:
Makes 10-12 kachoris
Nutritional information:
Calories: 250 per serving
Total fat: 12g
Saturated fat: 4g
Cholesterol: 15mg
Sodium: 200mg
Total carbohydrates: 30g
Dietary fiber: 2g
Sugar: 0g
Protein: 6g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Ghee can be substituted with vegetable oil or butter.
- Yellow moong dal can be substituted with any other lentil or bean.
Variations:
- Add chopped onions and green chilies to the filling for extra flavor.
- Use a mixture of different spices for the filling to create a unique flavor profile.
Tips and tricks:
- Make sure the dough is soft and pliable for easy rolling and shaping.
- Do not overfill the kachoris as they may burst while frying.
- Fry the kachoris on medium heat to ensure they cook evenly.
Storage instructions:
- Store the leftover kachoris in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the kachoris in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the kachoris on a platter with a variety of chutneys and sauces for dipping.
Garnishes:
- Garnish with chopped cilantro or mint leaves for a pop of color and freshness.
Pairings:
- Serve with masala chai or lassi for a complete meal.
Suggested side dishes:
- Serve with a side of raita or salad for a balanced meal.
Troubleshooting advice:
- If the kachoris burst while frying, try sealing the edges more tightly or reducing the amount of filling.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the kachoris from absorbing too much oil.
Food history:
- Rajasthani kachori is a popular snack in Rajasthan, India. It is believed to have originated in the city of Jodhpur.
Flavor profiles:
- Rajasthani kachori is a savory and spicy snack with a crispy exterior and a flavorful filling of spiced lentils.
Serving suggestions:
- Serve hot as a snack or appetizer.
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Region: Indian