While growing up I have mostly seen my own family hosting luncheons or dinner parties. The truth is even if a guest was invited over for tea they were always made to stay till dinner which is why the idea of snacks was always neglected a little bit in anticipation of the exquisite dishes prepared for the main meals.
It was only during a particular celebration, when my grandmother would make these amazing Samosas for breakfast since for that occasion everybody stayed over from morning till evening.
By the time I grew up I had developed an intense passion for cooking which borders on obsession which in turn makes my grandmother extremely happy since I apparently remind her of her mother who would churn out immaculate delicacies from the kitchen.
Sitting far away from home I dedicate this to my grandmother and can't wait to go back home and make these for her.
Makes about 8 Kachoris :-
1/2 cup Split black gram aka Dhuli Urad Dal
Pinch of asafoetida aka hing
1/2 tsp Cumin seeds
1/4th tsp saunf
1 tsp red chili Powder
Pinch of turmeric powder
Salt as per taste
2 tsp coriander powder
1/2 tsp sugar
1 heaped tsp dry mango powder
2 tbsp melted clarified butter aka ghee
2 tbsp raisins
For the dough :-
2 cups of all purpose flour (cups used hold 210ml liquid)
3 tbsp non-melted clarified butter aka ghee stored in the refrigerator for 15 minutes.
Pinch of salt
1/2 cup ice cold water
The tiniest pinch of bi-carbonate of soda
Oil for deep frying
Basically making these kachori is one of the most easy things if you understand its characteristics.
Soak the pulse for a good 6 hours and then drain it of all the water and grind it to a paste.
Start with the dough. If you have made pie shell before you would know the concept behind using a lot of fat and ice cold water. This helps in creating the flakiness. Mix the flour and ghee to form a crumb like consistency and add salt and sprinkle water to create a firm dough and wrap it in cling film and put it in the refrigerator to chill for 1 hour.
|The final filling minus the raisins|
Now heat 2 tbsp melted ghee and add the asafoetida aka hing, cumin seeds, saunf and then add the pulse and add the chili powder, turmeric, salt , coriander powder , sugar and mango powder and mix really well and sprinkle a bit of water and cook on low heat for 7 minutes to 10 minutes. Make sure it doesn't burn. You'l know its done when it starts leaving the side of the pan, add the raisins and once it cools divide it into 8 parts .
Now divide the dough into 8 equal halves and then make balls out of them and then flatten them a bit with the palm of your hand and roll out a little bit in a way where the center remains a bit thick and place the filling which should be almost the same size as the balls and now roll out the edges and then dip your hands in water and fold the dough to make a pouch and flatten it out so that you create a flattened ball.
Press the flattened balls against your palm to increase the size but make sure no cracks are formed and once you are done with all 8 of them put them in the refrigerator for 15 minutes.
Now deep fry them on low heat till it turns into a brown colour on both sides. It takes about 8 minutes on each side but do check to ensure that it doesn't burn. You should ideally keep turning them so that it doesn't burn on one side.
Important tips :-
- The large amount of clarified butter results in flaky crispy delightful kachoris so please do not cut down on the amount
- Fry at low temperature to medium temperature controlling it at all times else you end up with burnt kachoris
- When you are sealing the Kahoris make sure there are no cracks
Serve with some sweet and sour Sonth Ki Chutney . Recipe : Sonth Ki Chutney