Lilva Ni Kachori / Winter Fresh Tuvar kachori

Ingredients
For making dough
All purpose flour - 100gm
Salt - 1/4 tsp
Semolina - 1 tbl.sp for crunchiness
Hot oil - 1 tbl.sp

For the stuffing
Fresh tur dal - 500 gm
Ginger green chilli paste - 1 1//2 tsp
Asafoetida - 1/4 tsp
Cumin seed - 1 tsp
Turmeric powder - 1/4 tsp
Lemon juice - 1 tsp
Garam masala - 1/2 tsp
Few chopped corriander leaves
Salt as per taste

Method
 For making dough, mix all the ingredients as given and knead it to a dough by adding little water and let it rest for half an hour.
Coarsely ground fresh tur dal.
Heat 2 tsp f il in a pan and add cumin seeds and let it splutter. Then add asafoetida and ginger green chilli and saute for few seconds. Add coarsely grounded fresh tur dal , turmeric powder, lemon juice and salt and cook for a minutes. In the end add half a tsp of garam masala. Remove it in a bowl and to it add chopped corriander leaves and let it cool down.
Take a small ball of dough, with the help of rolling pin, roll it. Place a tbl.sp of stuffing and close the edges. Deep fry in hot oil and serve hot with green chutney.

Bread Kachori

Ingredients

for making the covering
6 to 7 slices of bread
semolina - 2 tbl.sp
maida/all purpose flour - 6 tbl.sp
pinch of baking soda
little salt

for the stuffing
boiled and mashed potato
paneer/cottage cheese - 100 gms
green chilli and ginger paste - 1 tsp
chaat masala - 1/2 tsp
roasted cumin powder - 1 tsp
juice of 1/2 lemon
few corriander leaves
salt as per taste

Method
make bread crumbs from bread slices and add all other ingredients given and knead it to a dough.

for the stuffing
combine all the ingredients given and keep aside.

With the help of a rollling pin, make small puris and place one spoon of this stuffing inside. Seal it well and deep fry it till golden brown in color. Serve with chutney or ketchup.

Mini Kachori

Ingredients

For the dough

All purpose flour – 1 cup

Pinch of salt

Warm oil – 3 tbl.sp

Water to knead to make a soft dough

For the stuffing

Tamarind chutney – ½ cup

Nylon sev/gathiya/roasted gram flour – 1 cup

Coarsely blended cashew nuts – ¼  cup

Raisins – 10 to 15

Red chilli powder – 1 tsp

Tumeric powder – ¼ tsp

Garam masala – ¼ tsp

Poppy seed – 1 tsp

Fennel seed – 1 tsp

Sesame seed – 2 tbl.sp

Coriander seed – 2 tbl.sp

Salt as per taste

Method

Make soft dough from the ingredients given and then cover and leave it to rest for half an hour.

Heat 1 tsp of oil in a pan, add poppy seed, fennel seed, sesame seed, coriander seed and stir fry on a low flame for 2 minutes.

Then add red chilli powder, garam masala, turmeric powder,salt, sev, cashewnut and raisins and again stir fry for a minute.

 Mix tamarind paste to it and again cook for 1 minute till the stuffing becomes dry.

Take lemon size ball of dough, roll into small circle. Place one spoon of the stuffing and cover and seal the edges. Make into round shape balls.

Deep fry in hot oil on low flame till golden brown in color.

Serve hot.

Kachori Recipe

Ingredients

For the dough

Refined flour – 1 cup

Oil – 1 tsp

Salt – ¼ tsp

For the filling

Moong dal/Green gram dal – 100 gm

Besan flour/gram flour – 2 tbl.sp

Coriander seed – 1 tbl.sp

Aniseed – 1 tsp

Red chilli powder –as per taste

Turmeric powder – ¼  tsp

Asafoetida – ¼ tsp

Lemon juice – 2 tsp

Sugar – 1 tsp

Salt – as per taste

Coriander leaves

Make a paste of

Ginger – 1 inch

Green chilli – 2 (make a paste of it)

Method

In a bowl add refined flour, salt, and little water and knead to make dough. Leave this aside for 15 to 20 minutes.

Soak moong dal/green gram dal for an hour and then pressure cook until one whistle or till soft.

Heat oil in a pan, add aniseed, asafetida, coriander seed, ginger green chilli paste and sauté for a minute and then add red chili powder, turmeric powder, sugar, salt and then add gram flour/besan and sauté for a minute and then add cooked moong dal and coriander leaves. Cook till all the moisture is absorbed and the mixture becomes dry.

Make equal size balls from the dough, roll it into small puris and put the stuffing into the centre. Seal the edges and gently roll with the help of a rolling pin into small puris.

Deep fry in hot oil till golden brown in color and serve hot with green chutney and sweet chutney.

Corn Kachori Recipe

Khasta Kachori