This recipe was given to me by my late mother in-law. Kachories are easy to make and quite delicious! - Mamta
Ingredients
| • | 1 cup coarse corn flour/cornmeal (not corn starch), the one used to make polenta and not the fine corn starch for making custard |
| • | 1/4 cup skinless black gram or urad/urd/urid dal |
| • | 1 inch piece of ginger, peeled and grated |
| • | 1-2 green chillies (to taste) |
| • | A small bunch of coriander leaves, finely chopped |
| • | 1 tsp. fennel or sonf powder |
| • | A large pinch of heeng or asafoetida powder |
| • | 1/2 tsp. chilli powder |
| • | Oil for deep frying |
Instructions
| 1. | Grind the dry dal finely in a coffee grinder and soak in 1 cup of water for 1 hour. This is called 'pith-thi' |
| 2. | Place all ingredients, except oil for frying, in a large bowl and make dough. |
| 3. | Cover and leave aside for 10-15 minutes. |
| 4. | Divide into small portions to make golf size balls. |
| 5. | Place one ball between two layers of oiled plastic or a couple fo oiled sanwich bags and roll out to 5-6 inch diameter. Plastic bags stops it from sticking to the work surface. |
| 6. | Heat oil in a wok or kadhai. |
| 7. | Peel the top layer of plastic off, lift the kachori and drop it gently into hot oil. If you press it gently with a wooden spatula, you can coax it into fluffing up like a ball. |
| 8. | Fry until golden brown and crisp. Serve hot, with Rasedar Aloo. |
| 9. | These kachauries can also be eaten as snacks, with a pickle of choice. |
Notes
| • | Kachories are easier to make, if one persoon rolls them out while the other one fries. |
| • | Also see Makka & Aloo Kachauri. |