Food for 7 Stages of Life

So far this is one of the best and toughest challenges in ICC. I say this for two reasons 1. The frying time of this Indian chat will test your patience. 2. But hard work never fails. The end result is addictive, yummilicious and irresistible Kachori's. Thanks to Srivalli for picking up this recipe for Feb challenge and special Thanks to Medha for sharing her Aunt's recipe.

    When I was still frying the kachori's, I asked my hubby to taste one of them (TH is the quality control engineer in our home ) He had one and came back immediately asking for another one. We finished all the 12 kachori's in no time.
 'A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust.'.
Mine was just too perfect. It puffed up so beautifully and the fillings stuck to the crust. And if you ask me if I will make this again, my answer is definitely 'YES'.

Recipe Source: Medha and Tarla Dalal

Mattar ki Kachori

Resting Time for the Dough - 30 minutes
Frying time for Kachoris - Approximately 20 mins for each batch.
Cooking Time for the Filling - Approximately 15 mins
Yields - 15 approximately

For the Dough/Crust

Ingredients Needed

      All purpose flour / Maida - 2 cups
      Oil or Ghee - 1/4 cup (I have used Ghee)
      Salt - 1/2 tsp
      Cold Water for kneading

Method
              Slowly add water and make a soft dough. Knead well for about 8 minutes.
      Cover and keep aside to rest for at least half hour. I covered it with damp kitchen towel.

Special Tips / Notes for the dough

1. Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.
2. The dough could spring back for many reasons:

              Dough is too cold (If wet cloth is used)
              Dough is not soft enough.
              Not kneaded for enough time.
              Oil is less.
              Not rested enough.

Fillings

Ingredients Needed

2 cups green peas
1 teaspoon green chillies, chopped
1 teaspoon ginger, grated
1/2 teaspoon nigella seeds (kalonji)
2 teaspoons fennel seeds (saunf)
2 bay leaves
1 teaspoon chili powder
1 teaspoon garam masala
4 tablespoons chopped coriander
2 tablespoons oil
Salt to taste

Method

Special Tips / Notes for the filling

• The fillings have to be really dry if not when rolling they will ooze out when rolling.
• Adjust the masalas according to your taste. What is given in this recipe is spicy to the extent one can still enjoy. I did not add green chili and reduced the quantity of chili powder (the one I have is really hot, even a little would spice up the food) to suite our taste buds. Since it is served with chutney it was ok for us.
• If you try to press out using a rolling pin, the filling may come out and make holes in the kachori. So it will have to be just pressed out using your palm. I have used my palm and fingers to make them.
• Fry the kachori's on medium low to get a crisp outer layer, that is the key. For people using electric stove, the numbers can be going from 6 to 4.

To Make Kachori's

Make a small ball from the dough.
Roll out into a 2 inch diameter circle. Or flatten the ball using your fingers having the center thick and sides little thin. I used my palm and fingers to flatten it.
 Place about 1.5 tsp (I used 1 tsp) of the filling in the center of the rolled dough.
Cover the filling with the dough by slowly stretching it over the filling.
Seal the ends and remove excess dough. Repeat with all the balls and keep aside for 5 -7 mins.Then using your palm, flatten the balls by lightly pressing it, as using the rolling pin will make the filling come out. (See notes below). (I sealed them completely and pressed the center with my thumb so that the sealing blends with the crust.)
Keep aside covered. Repeat with the remaining dough.
Meanwhile heat some oil for deep frying. The oil should not become smoking hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top.
Drop the kachoris in batches of 3-4 gently into the oil. It should rise up slowly. If you don't want to use lot of oil, use just enough for two or three at a time and fry them.
After it rises up (about 2 minutes), turn it over.
Cook for about 6 to 10 minutes till the side down gets a golden brown color.
Turn and cook the other side for another 6 minutes or till its golden brown in color.
Remove when done, cool and store in airtight container.
Serve with coriander chutney and tamarind chutney or just plain ketchup. I served it with Coriander Mint Chutney and Ketchup.

Special Tips / Notes for making the Kachoris:

• You can fry 3 kachori's at a time.
• The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold.
• It will not be crisp if the oil is too hot.
• This takes really long time to get cooked, so be prepared.
• Would recommend Ghee for kneading instead of oil or you can use 50 % ghee and 50 % oil as I did :)

You can also use Moong dhal filling or Onion (Pyaz) filling using the same recipe/instructions. Instead of Matter filling replace it with Moong dhal or Pyaz.

Khasta Kachori - Moong Dal Kachori
 

Ingredients Needed

Split Moong Dal (yellow) - 1/2 cup
Cumin Seeds - 1 tsp
Hing / Asafoetida - a pinch
Curry Leaves - 2 tsp chopped fine (opt)
Green Chilli - Ginger paste - 1 tsp
Sauf / Fennel seeds powder - 1 tsp
Garam Masala - 1/2 tsp
Red Chilli powder - 1/2 tsp
Mango powder / Amchur - 1 tsp
Oil - 1 tsp
Salt to taste

Method

1. Wash and Soak dal in water for at least 1 hour. You can go upto 4 hours not more.
2. Drain the water well.
3. Grind the dal to a coarsely. (Will resemble Idli Rawa)
4. Heat oil in a pan.
5. Add the hing and cumin seeds.
6. Once the seeds splutter add the curry leaves.
7. Add the dal.
8. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.
9. Cook for another 10 minutes on low till the dal turns slightly brown.
10. Add all the masalas.
11. Cook for few minutes till the aroma of the spices hit you.
12. Add Salt.
13. Remove from heat and keep aside to cool.

Pyaz Ki Kachori

Ingredients Needed

2 cups onions, finely chopped
1 teaspoon nigella seeds (kalonji)
2 teaspoons fennel seeds (saunf)
2 bay leaves
1½ teaspoons green chillies, finely chopped
2 tablespoons Bengal gram flour (besan)
2 teaspoons coriander (dhania) powder
2 teaspoons chilli powder
1 teaspoon garam masala
3 tablespoons chopped coriander
2 tablespoons oil
Salt to taste

Method

1. Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour.
2. Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.
3. Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.
4. Divide into 12 equal portions and keep aside.

American Sweet Corn /Makka cholam  - 2