Go Back
–+ servings

Hing Kachori

Shilpa

spicytamarind.com.au

Ingredients
  

FOR THE DOUGH:

  • 3 cups plain flour (maida)
  • 1 teaspoon salt
  • 2 tablespoon ghee
  • Oil for deep frying
  • Lukewarm water to knead the dough

FOR THE FILLING:

  • 1 cup black gram (urad dal)
  • 2-3 green chilli or as per taste
  • 1 tablespoon fennel seeds (saunf)
  • 1 tablespoon asafoetida (hing)
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • 2 dry red chilli
  • Salt to taste

Instructions
 

TO MAKE THE DOUGH:

  • Take plain flour in a large bowl and add salt and ghee. Mix well using your fingers
  • Gradually add lukewarm water and knead into a smooth and slightly stiff dough
  • Cover with a damp cloth and let it rest for 30 minutes

TO MAKE THE FILLING:

  • Soak urad dal for 3-4 hours in some water
  • Soak fennel seeds in some water for 15 minutes
  • Dry roast the cumin seeds and dry red chilli until aromatic. Cool completely and grind into a fine powder
  • Wash the soaked dal thoroughly. Grind it with green chilli and fennel seeds
  • Heat oil in a frypan and add hing
  • Add the urad dal paste and salt. Mix well
  • Saute on medium flame until all the moisture absorbs and it comes together like a mass (about 10-12 minutes)
  • Add the cumin-dry red chilli powder and mix well
  • Let the mixture cool completely

TO MAKE KACHURI:

  • Heat oil in a frying pan for deep frying
  • Knead the dough again for two minutes
  • Pinch out a small portion of the dough and spread it using your fingers
  • Place 2 tablespoon stuffing in the center and seal the edges completely
  • Roll it using some flour for dusting into a slightly thick disc
  • Gently slide the disc into the hot oil
  • Deep fry the kachuri on medium heat until they puff up and become light golden in colour. If the kachuri does not puff up, agitate the oil and slightly press them
  • Drain on a kitchen towel
  • Serve hot with cholar dal