Mangalorean Recipes

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Kachori - Spicy

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Quantity Measure Ingredients Description
2-3 Pinch Asafetida (Hing)  
1 Teaspoon Chilly Powder, Red For Filling
1 Tablespoon Cooking Oil  
3 Tablespoon Cooking Oil For Cover
Sufficient   Cooking Oil for deep frying
1 Tablespoon Coriander Leaves (Kothmeer) For Filling - finely chopped
1/2 Teaspoon Coriander Powder For Filling
1/2 Teaspoon Coriander/Dhania For Filling - crushed
1 Teacup Dhal, Moong For Filling
1, 1/2 Teacup Flour, Wheat - (Atta) For Cover
1 Tablespoon Flour, Wheat - (Atta) For patching
1 Teaspoon Garam-Masala For Filling
1/2 Teaspoon Jeera/Cumin Seeds For Filling -
1/2 Teaspoon Mustard Seed For Filling
1 Pinch Salt For Cover
Little   Salt to taste
1/2 Teaspoon Saunf - Fennel Seeds For Filling - crushed
Cold   Water For Cover


For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal previously washed and soaked. Boil dal for 5 minutes, drain. Cool a little. Heat oil in a heavy pan. Add all seeds whole and crushed allow to splutter. Add asafoetida, mix. Add all other ingredients. Mix well. Do not smash the dal fully. But enough to make the mixture hold well. Remove from fire, cool. Divide into 15 portions. Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching. Keep aside. Take a pingpong ball sized portion of dough. Knead into round. Roll into 4" diam. round. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to tear. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories. Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste. Return to oil and finish frying. Turn and repeat for other side. Fry till golden and crisp. Small bubbles must appear over kachori. Drain and serve hot with green and tamarind chutneys.

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