Make Your Breakfast Tempting With These 3 Kachori Recipes

Tired of boring weekend breakfast at home? Try These 3 tasty and easy kachori recipes and we bet your breakfast table will look so attractive to all the members of your family!

Moong Dal Kachori

Ingredients

For The Dough

2 cups plain flour (maida),
1/4 cup melted ghee,
salt to taste.

For The Moong Dal Filling:

1/2 cup yellow moong dal (split yellow gram) ,
soaked for 2 hours and drained,
1 tbsp oil,
1 tsp cumin seeds (jeera),
1/4 tsp asafoetida (hing),
1 tsp ginger-green chilli paste,
1 tsp chilli powder,
1/4 tsp turmeric powder (haldi),
salt to taste,
2 tbsp besan (bengal gram flour),
1 tsp garam masala,
1 tsp dried mango powder (amchur)

Method

For the dough:

Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 15 minutes.For the moong dal filling: Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the moong dal and sauté on a medium flame for 1 minute. Add the ginger-green chilli paste, chilli powder, turmeric powder, salt and ¼ cup of water and mix well. Cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Switch off the flame, add the besan, garam masala and dried mango powder and mix well. Divide the filling into 12 equal portions and keep aside to cool.

How to proceed

* Divide the dough into 12 equal portions and keep aside. Roll out each portion of the dough into a 63 mm. (2½ “) diameter circle.

* Place one portion of the moong dal filling in the center. Bring together all the sides, seal it tightly and remove any excess dough.

* Roll the filled portion again into a 75 mm. (3”) diameter circle, while ensuring that the filling does not spill out. Repeat steps 2 to 5 to make 11 more kachoris.

* Heat the oil in a deep non-stick kadhai and deep-fry, 6 kachoris at a time on a medium flame, for 4 minutes.

* Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes. Drain on an absorbent paper.

* Repeat step 7 to deep-fry 6 more kachoris. Serve immediately.

# Urad Dal Kachori

Ingredients

1/4 cup urad dal,
1 cup whole wheat flour (roti atta),
1 tablespoon fennel seeds,
1 tablespoon coriander powder,
1/8 teaspoon hing,
1/4 teaspoon dry ginger powder,
1/2 teaspoon red chili flakes adjust to taste,
1/2 teaspoon salt,
2 tablespoon oil,
oil to fry

Method

* Wash and soak urad dal four hours or more. Drain the water.

* Blend dal coarsely into a thick paste, preferably in a food processor, using as little water as possible. In a bowl mix all the spices.

* Add to the flour and mix well. Add the dal paste to the flour and form into a soft dough using lukewarm water as needed.

* Dough will be a little sticky. Grease your palm. Spread one teaspoon of oil over the dough and knead for one minute.

* Cover the dough with a damp cloth and let it sit half an hour or more.

* Oil your palm and knead the dough again and divide into eight equal parts.

* Oil palm again and roll the eight parts into smooth balls. Set aside five minutes.

* Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.

* You can roll two or three kachoris before start frying, but do not roll all the kachoris at once or they will begin to dry out and fail to puff.

* Heat at least one of oil in a frying pan over medium high heat. To test, place a small piece of dough in the oil. If the oil is hot enough, the dough will rise quickly to the top.

* Fry one kachori at a time. Place the kachori in the frying pan and press with a skimmer. The kachori should puff up.

* Turn kachori over and cook until light golden brown on both sides. Take the kachori out and place them on paper towels to absorb the excess oil.

* Repeat the process for remaining piries. Urad dal puris are best served hot and crisp.

* Store in a covered container after they cool to room temperature.

# Khasta Kachori

Ingredients

Refined flour 2 cups,
soda bicarbonate
1/2 teaspoon,
salt to taste,
oil 5 tablespoons.

For Filling

Split black gram skinless (dhuli urad dal) 1/2 cup,
ginger 1 inch,
green chilli 1,
cashewnuts 6-8,
raisins 1 tablespoon,
ghee 3 tablespoons,
asafoetida a pinch,
coriander powder 1 teaspoon,
cumin powder 1/2 teaspoon,
red chilli powder 1 teaspoon,
fennel seed (saunf) powder 1/4 teaspoon,
sugar 1/2 teaspoon,
salt to taste,
lemon juice 1 tablespoon,
oil for deep-frying

Method

* Sift the flour, salt and soda bicarbonate together. Add oil and mix well. Knead into a soft dough using sufficient water.

* Cover with a moist cloth and set aside. Soak the urad dal in two cups of water for an hour.

* Drain and coarsely grind using a little water. Peel, wash and finely chop ginger. Remove stem, wash and chop green chilli.

* Roughly chop cashewnuts. Wash raisins and pat them dry. Heat ghee in a kadai and add the ground dal, ginger, green chilli, asafoetida, coriander powder, cumin powder, red chilli powder, fennel powder, cashewnuts and raisins.

* Cook till all the moisture has dried up. Add sugar, salt and lemon juice. Mix well and remove off the heat, let the mixture cool.

* Divide into sixteen portions. Divide the flour dough into sixteen equal balls. Roll out into small puris so that they are thinner around the edges and thicker in the centre.

* Place a portion of stuffing in the centre and bring the edges together to form a ball. Flatten slightly.

* Heat sufficient oil in a kadai and deep fry kachoris on low heat for three to five minutes or until golden brown and crisp. Serve with tamarind chutney.