A perfect kachori is that which is puffed up. This flaky kachori is filled with a fried urad dal mixture and deep fried in oil.
Main thing in this kachori fry on a very slow flame so that the crust is crisp and cooked on the inside. This is called also rajsthani kachori. There is lot of mashala and asifatada use in this recipe.
1 cup white gram split
1 teaspoon Cumin Seeds
1 teaspoon crushed coriander seed
1 teaspoon crushed anise seed
1 pinch of asofoetida
1 tsp ginger-green chilli paste
1 tsp red chilli powder
1 tsp garam masala
1 tbsp dried mango powder
3 tbsp oil
Extra 1/2 litere hudson canola oil for fring
Wash and soak the white gram split for 3-4 hours.
Mix all the ingredients of dough and knead into semi-soft dough using little warm water.
Keep covered under a wet muslin cloth. Keep it on warm place.
Drain the water from split and grind coarsely. Heat some oil in a frying pan. Crackle the cumin seeds. Add asafoetida in it.
Add ginger-green chilli paste, crushed coriander seed, crushed anise seed, red chili powder, dried mango powder and salt as taste. Fry all the spices well. Add grinded split to it and fry for some times. When the split turns brown in colour, add coriander leaves and garam masala into the mixture.
Turn off the heat. Let it cool for some time. Heat some oil in a deep pan to fry the kachori. Make small balls of the dough as tennis ball. Roll the ball slightly and stuff a teaspoon of the dal mixture.
Surround the filling mixture with the dough by slowly stretching it over the filling mixture. Seal all the ends tightly and remove any excess dough. Roll each filled portion into a 60 mm. (2½”) diameter circle taking care to ensure that the filling does not spill out. Press the centre of the kachori with your thumb.
Put this kachori into the oil, turn the heat slow. Fry the kachoris in hot oil over a slow flame till golden brown on both sides. The kachori should puff up like puri. Take it out on a papper towel.
It can be stored in air-tight containers for up to a week. Make before this holi. When your guest arrives, warm up the kachoris in a slow oven for about 7 to 10 minutes.
Serve them with aloo ki sabji or green red chutney.