Rajasthani Special Kachori -Dry
Ingredients for crust:
1 cup All Purpose flour (plain flour or maida)
1/4 teaspoon salt
2 tablespoons oil
1/2 cup-1 tablespoon chilled water
Ingredients for filling:
1/4 cup yellow moong dal
1 teaspoon coarsely grinded fennel seeds (saunf)
1 teaspoon coarsely grinded coriander seeds (dhania)
1 teaspoon red chilly flakes
1/4 teaspoon ginger powder
1/2 teaspoon mango powder (amchoor)
Pinch of asafetida (hing)
1/2 teaspoon salt (adjust to your taste)
1 tablespoon oil
2 tablespoons water
Oil to deep fry
Method:
To make crust:
Mix the flour, salt and oil.
Add the chilled water slowly, mixing with your fingers as you pour.
Do not knead the dough. The dough should be soft.
Cover the dough and let it sit for at least fifteen minutes.
To make filling:
Grind the moong dal dry until it almost becomes a powder.
Mix 1 tablespoon of oil and dal powder in a frying pan and roast on medium heat for about two to three minutes or dal changes color lightly, stirring constantly.
Turn off the heat. Add all the spices and mix it well and let the mixture cool off.
Add two tablespoons of warm water and mix it well.
Let it sit for ten minutes and cover with demp cloth.
To make the Kachoris:
Take the dough and knead it for a few minutes.
Divide the dough in twelve equal parts.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges around.
Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest.
Let the filled ball sit for 3 to 4 minutes before rolling.
Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle.
Heat about 1 1/2 inche of oil in a frying pan on medium heat. To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow.
Fry them on medium-low heat. After they start to puff, slowly turn them over.
Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will be soft and will not be crispy.
Tips:
Don’t roll the kachoris with a rolling pin. Rolling pins will cause the kachoris to have small holes in the dough, allowing oil to fill the kachoris.
Also, when using a rolling pin, the kachoris are uneven and when frying one side will be thicker than the other.
Gatte ki sabji
"Rich with the heritage of royal dynasties and need of people, Rajasathani cuisine is a nice blend of both nutrition and elegance. The cereals and milk based products find dominance in the Rajasthani food as a result of dry and arid terrain of the region, which are enough to water your mouth with temptation."
Gatte ki sabji is a traditional Rajasthani speciality which is a Gram flour dumplings with dry spices, steamed and then dunked into a yogurt based curry. You can enjoy this dish either with puri, chappati or steamed rice.
preparation time : 20 mins
Cooking time : 25 mins
serves : 4
Ingredients :
For the Gattas:
3/4 cup of bengal gram flour (besan)
1 tsp of chilli powder
1 tsp of fennel seeds (saunf)
1/8 tsp of carom seeds (ajwain)
1 tbsp of curds
1 tbsp of oil
salt to taste
For the Curry:
2 cups of curds, beaten
1 tbsp of bengal gram flour (besan)
4 to 6 curry leaves (karipatta)
1 tsp of cumin seeds (jeera)
1/2 tsp of fennel seeds (saunf)
1/2 tsp of mustard seeds (rai)
1/4 tsp of asafoetida (hing)
1 bay leaf (tej patta)
1 clove (laung)
25mm. (1") stick of cinnamon (dalchini)
1 cardomom (elaichi)
1/4 tsp of tumeric powder (haldi)
2 tsp of chilli powder
2 tsp corainder (dhania) powder
2 tbsp of oil
salt to taste
for the Garnish:
2 tbsp of corainder chopped
Method :
For the gattas:
1. Combine all the ingredients for the gattas. Knead into a firm dough using 1 or 2 tbsp of water.
2. Divide the mixture into 8 equal portions and shape each portion into a 75 mm. (3") long cylindrical roll.
3. Boil plenty of water in a pot, add little oil in the water and cook the gattas in boiling water for 7 to 8 minutes till they float on top. Drain and keep aside.
4. Cut the gattas into 12 mm. (1/2") long pieces. keep aside.
For the curry:
1. Combine the beaten curds, gram flour, 1/2 cup of water and curry leaves and mix well so that no lumps remain.
2. Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, clove, and cardomom.
3. When the seeds crackle, add the turmeric powder, chilli powder and corainder powder and saute for few seconds.
4. Add the curd mixture, 1 cup of water and salt to bring to a boil while stirring continously, so that the curry does not split. Simmer for about 10 minutes and keep aside.
How to proceed :
1. Add the prepared gattas to the curry and bring to a boil.
2. Garnish with chopped corainder, serve hot with puris, chappatis or steamed rice.
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