Showing posts with label Kachori. Show all posts
Showing posts with label Kachori. Show all posts

Friday, September 6, 2019

Cabbage - Moong dal Kachori

Moong dal -  dry curry was prepared for the lunch as one of the side dish. As usual some curry was left and I was just thinking of turning the dry curry into some yummy snack.
Suddenly the Kachori came into mind. So it was tried and thats how  we got to have Yummy Kachoris for our evening snack.


Kachoris are very famous in Rajastan., Gujrat and  in most parts of North India. It is also one of the street food in many places in India. It is one of the yummy filling snack too. 
Kachori is always done with moong, aloo or even whole moong. The moong is cooked and spices added to it and then used as stuffing and the outer layer will be normally maida.
Here I have used Rava /thin variety of semolina and the kachori turned as crispy and yummy.
Let us see the The recipe Now :

Things Needed :

Cabbage  + Moong dry curry : 1 Bowl
Chiroti rava /Thin variety of Semolina : 11/2  Cup
Ghee : 1 Tablespoon
Salt : As required
Jeera /Cumin seeds : 1/2 Teaspoon
Oil : 1 Cup

Method :

1. Take a big bowl and add chiroti rava, 1 tbs of ghee, salt and jeera.


2. Mix all the ingredients nicely and kneed the dough well. It should be soft.


3.Now divide the dough into small and roll as small poori.


4. Fill in the dry  curry and bring all the edges to middle and press a little.


5. Flatten a bit and keep the ready to fry kachori on a plate.


6. Prepare the stuffed kachoris and arrange them in a plate.
7. Keep a pan on the fire and add oil. Let it get hot.
8. Now fry the done kachoris one by one on medium and low flame.


9. Let it turn golden brown on both sides.


10. Remove it from hot oil and put it on a kitchen tissue.


11. Fry all the kachoris the same way.


12. Serve Kachoris with ketchup or chutney.


Note :

Remember to use the good curry. It should be completely thick.( No moisture content). Use of wheat flour instead of rava is optional. Use of garam masala to dry curry is optional.
Time : 30 Mintues
Serves : 8 to 10 Kachoris can be prepared.

Preparing Cabbage + Moong Dal Curry

Wash and cut cabbage into very small. 1 Small bowl
Wash and dry roast moong dal and cook till they turn soft.
Now keep a pan on the fire add oil, mustard seeds, jeera and fry. Add curry leaves and green chilly.
Add cut cabbage and fry on low flame. Add cooked moong dal, required salt and stir nicely. Let all the moisture dry completely. Add grated coconut and mix it well.


Let this curry cool completely. Use the cool curry and prepare yummy kachoris.

Friday, October 13, 2017

Roasted Chenna - Dry Coconut Karchikai.

Happy Deepavali : Enjoy the Festival of Lights with loads of Sweets and Savoury.
KarchiKai/Karanji/Jujiya/Karchikayilu 


Karchikai/karanji/sweet poori /Jujeeya , the names are bit different. The sweet is the same with different stuffing. Here is one of the traditional Karchikai Recipe that is very easy and with simple ingredients.
I have seen Our relative and a close friend Tara preparing these Kachoris for Ganesha Festival. I realized that kadale poppu, roasted chenna, sugar and dry coconut makes a good combination and it does not make the kachori that soft very next day.
Since long I wanted to try these kachoris and Deepavali is the perfect time and Kachori is the perfect sweet that one can prepare in lot and distribute it around the neighbours and friends.
I have used Thin variety of rava/semolina, roasted chenna, sugar and dry coconut/Copra. You can use dry fruits like raisins and cashews. (Optional).
Let us see the recipe now :

Things needed :

Thin variety of Rava/Chiroti rava/Semolina : 1 Cup
Maida : 1/2 Cup.
Ghee : 2 Tablespoons
Sugar : 2 to 3 Tablespoons (1/4 Cup)
Dry coconut :  1 Cup
Roasted Chenna /Hurikadale/Kadale poppu : 1 Cup
Salt : Very little (1 to 2 pinch)
Cooking Oil : 1 to 1 1/2 cup.

Method : 

1. Put Rava, maida, salt and ghee in the big bowl.
2. Mix all the dry ingredients nicely.

3. Add required water little by little and prepare thick chapati dough.

4. Dry grind roasted chenna and coconut. Dry grind sugar.

5. Mix all these powdered sugar, chenna and coconut nicely. Keep it aside.

6. Now kneed chapati dough nicely and divide them in to small portions.
7. Take a small portion of the dough and kneed it well.


8. Roll it as big chapati and take a small cap or cup, cut into small round shape.
9. Place a tablespoon of sweet mixture and fold it at the end and give 1/2 moon shape.

10. Press the edges tight so that it does not open up while frying in hot oil.

11. Keep a frying pan on the fire and put oil. Let it get hot.
12. Fry the ready kachoris on both side in low and medium flame.

13. Remove from the hot oil and put them on a kitchen tissue.
14. Repeat the same and fry remaining kachoris.

15. Let it get cooled. Put it in a glass jar or airtight box. Serve whenever you feel like.

Note :

You can add more maida if you wish.
You can also add more sugar to the sweet mixture. Just fill in the sweet mixture. (Do not fry or roast).
You can divide the dough into very small quantity and then roll each portion and then prepare kachori.(Optional)
Frying them on low flame makes kachoris crisp and it does not get soft later.
Time : 30 to 40 minutes.
Serves : 20 Small Kachoris. 

Friday, January 27, 2017

Whole Moong (Black Moong) Kachori

Kachori is a famous snack from Rajastan and other part of North India. It is as famous as Samosas everywhere.  It is loaded with dals/legumes and herbs.
I have tried this Kachori with Wheat flour,  Whole Moong (black moong) and some spices from the kitchen shelf.

Black whole moong is one variety of moong that is grown especially in our Southern part of Karnataka. It is said that this black moong  helps to cool the body and keeps you healthy.
Normally we prepare " Moong Oggarane" (Usali/Kannada). Moong Oggarane means seasoning the boiled moong with mustard seeds, red chilly and then add jaggery, salt and coconut to it. The moong which is seasoned is nice to have as snack. It is also called as "Sundal" in Tamil.
We had this seasoned whole moong just like dry curry as side dish for lunch. I have added very little jaggery so the sweetness did not dominate the curry.
I have used the same " Whole black Moong" for the Kachori for filling and used roasted wheat flour for the outer layer. One has to deep fry with low flame to get the crisp in the Kachori.
I have used black whole moong, coconut and seasoned with mustard seeds, urid dal, red chilly and curry leaves.
You can use Whole Moong instead of black moong.
No Onions or No Garlic is used in this Kachori.

Things Needed :

Seasoned Black whole moong/Green Moong/  : 1 Cup
Wheat flour : 2 Cups
Salt : As required
Chilly Powder : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Ghee : 1 Tablespoon
Oil : One cup (To fry).

Method :


1. Dry roast wheat flour for 2 to 3 minutes on low flame and let it cool.
2. Take a big bowl and add roasted wheat flour, jeera and chilly powder. Add ghee and salt. Mix it nicely.
3. Add required water and make thick chapati dough. Divide the dough into small portion.

4. Smash the seasoned whole moong and keep it ready for using.

5. Take a small portion of the dough and prepare small chapati.
6. Place a tablespoon of the whole moong in the middle of the chapati and bring all the sided together.

7. Fold the edges together nicely and just flatten it slightly.

8. Keep a small frying pan on the fire and heat. Once the oil is hot drop the ready kachori in hot oil.
9. Fry on both sides of the kachori. (Let the flame be low and medium).

10. Remove from oil and put it on a kitchen tissue.

11. Repeat the same with remaining dough and moong stuffing.

12. Serve Hot Kachoris with any chutney/ketchup/Sour and Sweet chutney.

Note :

You can add little garam masala to the whole moong and mix it well. It adds to the taste. You can use  Maida/All purpose flour instead of wheat flour. (Wheat flour is healthier). Roasting wheat helps the kachori to be crispy. .
Time : 30 Minutes. (If cooked whole moong is ready). 
Serves : 4 to 5 

You can also serve Seasoned Moong/Usli/Sundal as Snack. 



Preparation of Usli/Sundal/ Moong Seasoning :
Soak a cup of whole moong for 4 to 5 hours and then cook for 4 to 5 minutes (In pressure cooker)
Let it cool. Season this cooked and cooled moong with mustard seeds, urid dal, red chilly, ingh and curry leaves. Add coconut and coriander leaves and them mix it well.
Your Stuffing will be ready

About

author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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