Hi Supermoms,
Today I am sharing a very special,tasty and iconic Street food from the holy town - MATHURA, India.
All of you who have visited Mathura, would have tasted the 'Dal Kaćhoris' along with spiced watery Aloô Sabji ( Potato Curry).
I can only tell you that if you happen to go to Mathura, after your 'Banke Bihari 'Darshan do not miss having these Kachori Sabzi.
Just toooo yum!
If you cannot wait to taste them...just make it at home !!!
I usually make Kachoris for evening tea but I was so much reminded of these Dal Kachoris that I made them for breakfast a day before Janmashtami.
As I was busy with the Bakshanam( Snacks) making for Janmashtami, did not find adequate time to upload this recipe. Thanks to my instagram followers for pushing me to post this iconic street food recipe !
Love you all!
Thanks for this amazing love ,motivation and support!!!!!
A must try !!!!!
KACHORI - SABZI :
Preparation time : 30 minutes
Cooking time :30 minutes
Yield : 10 small Kachoris
1 Cup = 250 ml
Special Vessel : Iron Wok / Kadai
Ingredients :
For the Kachori Filling :
1/2 Cup Moong Dal
2 tablespoon Urad dal
A pinch of Asafoetida
1/2 teaspoon Fennel Seeds
1/2 teaspoon Cumin seeds
1 teaspoon Mustard Oil / Cooking Oil
1/4 teaspoon of Cinnamon powder
1 Big Cardamom ( Badi Elaichi)( optional)
2 Cloves
1/4 teaspoon Black Pepper Powder
3 Red Chillies ( adjust )
Salt to taste
For the dough :
1 Cup All Purpose Flour/ Maida
1/3 Cup Water
1 tablespoon Ghee
1/4 teaspoon Baking powder
Salt to taste
Oil for frying
For the Aloo Sabzi :
2 large Boiled, Peeled and roughly mashed Potatoes
4 Green chillies,Finely Chopped
1 inch ginger piece, finely chopped
1 teaspoon Garam Masala ( best if it is fresh)
Cilantro leaves, finely chopped for garnish
Salt to taste
For tempering:
1 teaspoon Cooking Oil
1/2 teaspoon Cumin seeds
2 Whole Red Chillies
A pinch of Asafoetida
METHOD:
1. In a bowl mix the Maida, Baking powder, salt, ghee and mix well. Add water , mix, knead to form a smooth dough just as we make for flatbreads ( rotis). Cover the bowl with a damp cloth or cling film and let it rest for atleast half an hour .
2. Wash the dal / lentils , drain and dry them in a cloth or tissue for 5 minutes to 10 minutes.
3. In the mean time, get all your masalas ready for the filling and sabzi and boil and roughly mash the potatoes.
4. Heat oil in an Iron Wok, add all ingredients for tempering.
5. Once the mustard crackles, add green chillies, ginger mix and add the mashed potatoes. Add salt ,garam masala ,mix again and add water dependending upon the consistency you require. If you want it a little thick than add less water.
6. Let the sabzi simmer for atleast 10 minutes and you can make your Kachori side by side. You will see that the colour of the sabzi changes to a darker shade . This is due to the Iron. This is how it is done in Mathura.
7. You can now switch off and transfer the sabzi to a different container. Garnish with Cilantro.Your Sabzi is ready!
8. Grind the ingredients given under ' Kachori filling ' to a coarse paste.
9. Heat Mustard oil in a kadai and when it smokes, add this paste and cook till it becomes crisp . Cook in low flame. You will get a coarse mixture. I ground this mixture again to get a smooth texture. It was easier for me to work with the filling that way !
10. Let us start making Kachoris. Dust the work surface with flour. Divide the dough into equal parts.
11. Shape each dough piece into balls. Roll out each ball into a circles of approximately 10 cms. Spoon the stuffing in the centre of each circle.
12. Close and seal them this way.
13. Now take each stuffed ball and flatten it between your palms gently ( without pressing hard) so that the creases dissappear and you get a nice circle of 5 cms ( diameter approximately). Finish all the circles.
14. Heat oil for frying. Check the temperature by dropping a small piece of dough, if it instantly sizzles and rises up, your oil is ready for the kachoris. You can now safely fry the kachoris in medium flame . When they puff up , turn them so that they fry uniformly on both sides.
15. Your hot hot Kachoris are ready ! Drain them in a tissue paper .
16. Serve the Kachori Sabzi to your family, friends or guests and they are sure going to be thrilled.. tasting this great food !!!!
Chef Tips :
1. You can use cooking oil if you do not have mustard oil.
2. When the kachoris puff up, turn them immediately so that the filling does not stick to one side. Also there will be uniform cooking.
3. The temperature of oil is very important as too much of heat will darken the kachoris and it will not be cooked properly .
4. Resting the dough is an important step. You can even rest the dough for an hour.
5. The kachori filling keeps good for upto a week.
6. Even the kachoris keep good for 2 to 3 days.
7. After you close the dough with the filling, do not use a rolling pin as it might make holes in the dough, which will prevent the kachoris from puffing up. Use gentle pressure within your palms.
8. You can make the filling with plain Moong or Urad too.
9. I have cooked the sabzi in an Iron wok to get the authentic colour and taste. But if you do not have one, you can use any normal Wok or pan.
10. Adjust spice requirements according to your taste.
11. The Brown/Badi Elaichi gives a light sweet flavour to the filling. If you do not like that taste, avoid it and use a pinch of green cardamom powder.
Happy Cooking!
With love,
Masterchefmom
I came across your blog while looking for some kachori recipes and liked a lot. How amazing! I will keep an eye on your post.
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