It is snowing and is minus six degree Fahrenheit outside. Such dreary weather calls for a steaming hot, pungent and crunchy fare. Since we have been blessed with this Arctic blast for the last two weeks, I haven’t had the courage to step out for grocery shopping. As I stare at my near-empty fridge (which is a very rare incident), it dawns on me that it is time to whip up something from pantry staples. Fortunately my fridge is always stocked with dough for Kadak Pav, and as I cast a loving glance at it, inspiration strikes me and I come up with a brilliant idea (in my opinion) for breaded Kachori.
Kachori is a ball shaped pastry filled with spices, nuts and legumes and fried in oil. Now that I had settled on my custom outer shell, I had to come up with Kachori filling. I turned to my cookbook shelf and found a recipe that looked quite appealing. It is adapted from Ruchira by Kamalabai Ogale. The original recipe did not specify any measurements, and I adjusted them to suit my family’s taste buds.
¼ part of artisan bread. The recipe can be found at this blog.
Seasoning for the dal:
2 tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp fenugreek seeds
¼ tsp turmeric power
Pinch of asafoetida
½ cup moong dal soaked for couple of hours
1 tbsp cumin powder
1 tbsp coriander powder
¼ tsp sugar
¼ tsp salt ¼
1 tsp red chili powder
1 tbsp roasted poppy seeds
1 tbsp roasted sesame seeds
1 tsp fennel seeds
2 tbsp Coconut (Dry/ fresh grated/ frozen grated)
2 tbsp finely chopped cilantro leaves
½ tbsp chopped cashew pieces
2 tbsp lemon juice
Oil 2 Tsp
1. Heat oil in a sauce pan. When oil is hot, add mustard seeds, cumin seeds and fenugreek seeds. When mustard seeds start crackling, add asafoetida and turmeric.
2. Immediately add soaked moong dal, ½ cup of water, cumin powder, coriander powder, sugar, salt and red chili powder. Cook it for 10 minutes or till dal is cooked and water is completely evaporated.
3. Let the dal cool down completely.
4. Season with poppy seeds, sesame seeds, fennel seeds, coconut, cilantro leaves, cashew pieces and lemon juice and filing is ready. Adjust seasoning per taste, and divide into 8 equal parts.
6. Divide bread dough into 8 equal parts and roll each ball into 5 inch circles making sure that the center is little thicker.
7. Heap one portion of filling in the center of the circle and cover it up folding all the sides and sealing it well. Do the some for all the remaining portions.