FUN COOKING: Dry snacks

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Kachoris are made with different stuffing in different different states. Today I am writing the recipe of moong/mung dal kachori. It is served with curd soup/kadhi. Often while making dishes for get together, we always find ourselves in a dilemma how to prepare in bulk. Here I am writing how to prepare in large quantity (80-85 kachoris). Below is the whole process:

Ingredients
10 cups of maida/all purpose flour
1 & 1/4 cups of oil (moyan)
1 tsp of salt
2.5 cups of water (-1 tbsp)
For stuffing
1.5 kg of yellow moong dal (5 steel medium sized bowls)
3 steel bowls of water
salt to taste
2 pinch of heeng/asafetida
2 tbsp of soanf powder (coarse)
2 tbsp of cumin seeds
2 tbsp of whole coriander
2 tbsp of mango powder
2 tsp of turmeric powder
3 tsp of red chili powder
2 tbsp of garam masala
oil for frying and dal
1/2 cup of besan (optional)
Method
1. Clean, wash and boil 5 bowls of dal with little less than 3 bowls of water in pressure cooker. Here I have made in hawkins pressure cooker of 3 liters capacity.
2 As soon the first whistle comes, remove from the flame. If using hot plate, induction cooker, immediately remove and keep it on the kitchen counter in order to prevent from burning.
3. When the cooker pressure cools itself, then open and stir with fork.
4. Now heat the oil in a big wok/karahi. Put the heeng and cumin seeds and let it crackle. Now add boiled dal and all the spices above mentioned in it and keep stirring with light hands. Soon every grain will be separated. If using besan(optional) roast in the oil in another pan and mix in the dal while adding all the spices. Now remove the wok from fire and transfer in another bowl. Stuffing is ready. Taste it so that all the spices can be adjusted, if required.

5. Now prepare the maida dough. Take the flour in a big tray/bowl.
6. Add oil for moyan as mentioned above and rub with both hands.
7. Now add water gradually and make a dough.
8. Now cover and keep the dough for 15 minutes.
9. After that smooth the dough with light hands. Do not spread it with knuckles.
10. Now divide the dough into 80 to 85 pieces and make the balls out of it.
11. Further roll it just like small pooris see in the picture.
12. Now heat oil in a big wok/karahi.Flame should be low to medium.
13. Stuff the small pooris with moong dal stuffing. Spread one poori on left hand palm and put 2 to 3 spoon of moong dal stuffing and gather all the sides and make just like a small ball.
14. Now keep this stuffed ball on your palm and press it lightly with other palm to spread the kachori to shape it.
15. Stuff all the kachoris likewise.
16. Now put 6 to seven kachoris in the medium hot oil and fry it by turning it frequently with spatula. It takes almost 12 to 15 minutes. Keep the flame very low. Only increase the flame after 12 minutes for a minute or two to give the kachoris a good color.
17. After getting light golden, take out from the wok.
18. When one batch of kachoris are frying, in between stuff the rolled pooris into kachoris for another batch.
19. Crispy and delicious kachoris are ready to serve.
Tips
1. For boiling dal, capacity of the cooker and quantity of the dal, both facts wary the cooking time. If cooking less dal, it take more time, while huge quantity of dal takes less time.
2. Roll the pooris in advance and keep it in a box. While frying one batch, stuffing for next batch can be prepared easily.
3. It needs adjusting flame frequently. In starting keep the flame on low. When it is almost ready after 12 minutes, increase the flame to medium to give it a nice color.
4. For small batch
For dough-2 cups maida,1/4 cup oil for moyan, 1/2 cup of water
For stuffing-1/2 cup of moong dal
Enjoy Healthy Cooking!!!
See the similar posts:
Boondi Ladoo
Plain Sawalee or Mathri
Shakkar Paare or Khurma
Petha Mithai
Burfi of Left over Chashni of Petha Mithai
Shakkar Paare or Khurma
Sugar Coated phulia or Murmure
Oats Burfi Chocolate Squares
Sugar Coated Sawalee
Besan Chakris/chaklis
Pakwan
Mathi
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Besan chakri/chakli is delicious and crunchy snack. Though it is not too much crunchyhard just like rice flour chakris but still crunchy. I have eaten rice flour chaklis in some get togethers, but always found very difficult to eat it. So I thought of making besan chaklis . I tried it and it came out very well. Here is the whole process how I prepared it:

Ingredients
3 cups of besan/gram flour/chickpea flour
1/2 cup (2 tbsp less) of rice flour
salt to taste
1 tsp of red chili powder
1/2 tsp of turmeric powder
1 tsp of mint leaves powder
1/4 tsp of black pepper
pinch of heeng/asafetida
1/4 tsp of baking soda
1/4 cup of sesame seeds
tbsp of dry coconut powder
3 tbsp of oil
1&3/4 cup(quarter to two) of water
oil for frying
Method
1. Dry roast besan for 3 to 4 minutes or until its color little darkens. Remove from heat.
2. Sieve the roasted besan.
3. Take the roasted besan, rice flour, salt, turmeric, red chili powder, pepper powder, mint powder, heeng, baking soda, sesame seeds, and coconut powder and mix thoroughly.
4. Now add 3 tbsp of oil to the mixture and rub between the palms till like coarse bread crumbs.

5. Add water and make a soft dough. Divide into 4 to 5 rolls. Though the dough in above photo seems hard but it is very soft . If it is too hard, it can not be pressed through the savai machine.
6. Grease the sevai machine and put one portion of dough and close the lid.
7. Line a tray with aluminum foil/ butter paper. Some use the newspaper but it is not advisable.
8. Now prepare all the chaklis with sevai machine .
9. Heat the oil and fry all the chaklis on medium heat. Put the fingers on the back of foil or butter paper and transfer on other hand fingers carefully and drop in the medium hot oil. As we put it in the oil, bubbles can be seen in the oil but when it is done all bubbles disappear.
10. Take out the chakris/chaklis from the oil.
11. Delicious chaklis are ready to serve. When it gets cool, store it in an airtight container.
Tips
1. Roasting of besan is must.
2. Here I have used mint leaves powder. Dry coriander leaves powder/dry sweet basil/fenugreek leaves powder/curry patta powder, any one can be added too.
3. To check the oil, put little piece of dough into it, if it comes above slowly, it means it is ready to fry chakris.
Enjoy Healthy Cooking!!!
See these posts too:
Bread Tikki chaat
Kale crunchy Chips
Betel Leaf Pakora
Mathi or Mathiyan
Spicy Samak Rice Idlis
Jobstears Sour Idlis (Glutten free)
Fried Jobstears
Ripe Banana Peels Pakore
Ajvain Leaves(ornamental) Pakore
Oats Pakore
Corn Stuffed MIrch Pakora
Leftover Rice Tikki
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Reproduction of the contents of this blog, without permission, in whole or in part, is prohibited.

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