vegetable oil for frying
1. Prepare the filling: Heat oil in a nonstick fry pan on medium-high heat. Add asafetida, ginger, and green chiles and fry for few seconds.Add peas and stir.Add cumin, salt, garam masala, amchur , and sugar. Cook for about 2 minutes. Remove from heat.
2. With a fork or a potato masher, lightly mash the peas. Add coconut and stir. Let cool.
3. Prepare the dough: In a mixing bowl or food processor, combine all-purpose flour and atta . Add salt and oil and blend well. Add water as you mix (you may need to add 1 more tablespoon of water to form soft dough). Knead for 3 to 5 minutes, until dough becomes smooth and soft. Divide dough into 24 balls.
4. Assemble kachories: Roll each dough ball into a 2½ -inch circle. Place a heaping tablespoon of filling in the center. With your forefingers, crimp the edges of the circle together and seal in the filling. Lightly press the ball on the crimped side to form a flat disk.
5. Keep the filled kachories between dry towels to avoid drying.
6. Heat about 3 inches oil in a wok/ karahi or a medium skillet over medium heat. (Or use electric fryer and heat oil to 325ºF.) Oil is ready when a pinch of dough dropped into the oil floats up within seconds. (It is important to have the oil the right temperature because if the oil is too hot, the crust will brown right away and the inside will not be cooked. If the oil is not hot enough, the kachories might open and become greasy.) Fry 5 to 6 kachories at a time (depending on the size of your pan) until light golden brown, about 4 to 5 minutes on each side. Drain on paper towels. Let cool.
7. Serve at room temperature with Cilantro Chutney (page 185) and/or Tamarind Chutney (page 184). To store, cool completely and store in an airtight container. Will keep at room temperature for up to three days, or in the refrigerator for up to 1 week.
NOTE: The kachories will get slightly soft when stored. To recrisp, preheat oven to 350ºF. Place kachories in a single layer and heat for 5 to 7 minutes. Cool before serving. The crust becomes crispy as it cools.
NUTRITION INFORMATION PER SERVING:
Calories: 221;
Total Fat: 14 g (Saturated Fat: 1.5 g);
Carbohydrate: 21 g; Protein: 4 g; Fiber: 3 g;
Sodium: 425 mg
Mung Bean-Stuffed Pastries
Mung Kachori
SOAK: 2 hours to overnight
PREP: 20 minutes
COOK: 30 minutes
MAKES: 12 servings
SERVING SIZE: 2 kachories
In this specialty of Rajasthan, mung beans are spiced to taste, stuffed, and fried in a crispy, pastry-like shell. They are sold at kiosks and fast-food restaurants, and served on special occasions and for celebrations at home. I like to keep my stuffing mild and serve them with a variety of chutneys so that guests can enjoy them to their taste preference.
FILLING
1 cup (split, hulled) mung dal
⅓ cup water
Canola or vegetable oil for frying
DOUGH
2 cups all-purpose flour
1 teaspoon salt
¼ cup canola or vegetable oil
½ cup water
½ teaspoon ground cumin
1 teaspoon salt
1 tablespoon coriander seeds, coarsely ground
1 teaspoon fennel seeds, coarsely ground
½ teaspoon cayenne pepper, or to taste
1 teaspoon amchur
1. Prepare filling: Wash mung dal in 3 to 4 changes of water, until the water is relatively clear. Soak the dal in cold water for 2 hours or overnight. Rinse again in 1 to 2 changes of water, strain the dal, and discard the water.
2. In a blender, coarsely grind the soaked dal with ⅓ cup water. Transfer to a mixing bowl.
3. Heat 3 inches oil in a karahi /wok or skillet on high heat. Oil is ready when a little bit of batter dropped in the oil rises to the top right away (about 400ºF).
4. Drop about 1 tablespoon of batter at a time in the hot oil with a spoon, frying several fritters at a time. Fry for 3 to 5 minutes, until light brown on one side. Turn it over, and fry on the other side. Drain on paper towels. Cool the balls slightly and break them open into two. Cool for 5 minutes or more until easy to handle.
5. In the meantime,
1. Prepare the filling: Heat oil in a nonstick fry pan on medium-high heat. Add asafetida, ginger, and green chiles and fry for few seconds.Add peas and stir.Add cumin, salt, garam masala, amchur , and sugar. Cook for about 2 minutes. Remove from heat.
2. With a fork or a potato masher, lightly mash the peas. Add coconut and stir. Let cool.
3. Prepare the dough: In a mixing bowl or food processor, combine all-purpose flour and atta . Add salt and oil and blend well. Add water as you mix (you may need to add 1 more tablespoon of water to form soft dough). Knead for 3 to 5 minutes, until dough becomes smooth and soft. Divide dough into 24 balls.
4. Assemble kachories: Roll each dough ball into a 2½ -inch circle. Place a heaping tablespoon of filling in the center. With your forefingers, crimp the edges of the circle together and seal in the filling. Lightly press the ball on the crimped side to form a flat disk.
5. Keep the filled kachories between dry towels to avoid drying.
6. Heat about 3 inches oil in a wok/ karahi or a medium skillet over medium heat. (Or use electric fryer and heat oil to 325ºF.) Oil is ready when a pinch of dough dropped into the oil floats up within seconds. (It is important to have the oil the right temperature because if the oil is too hot, the crust will brown right away and the inside will not be cooked. If the oil is not hot enough, the kachories might open and become greasy.) Fry 5 to 6 kachories at a time (depending on the size of your pan) until light golden brown, about 4 to 5 minutes on each side. Drain on paper towels. Let cool.
7. Serve at room temperature with Cilantro Chutney (page 185) and/or Tamarind Chutney (page 184). To store, cool completely and store in an airtight container. Will keep at room temperature for up to three days, or in the refrigerator for up to 1 week.
NOTE: The kachories will get slightly soft when stored. To recrisp, preheat oven to 350ºF. Place kachories in a single layer and heat for 5 to 7 minutes. Cool before serving. The crust becomes crispy as it cools.
NUTRITION INFORMATION PER SERVING:
Calories: 221;
Total Fat: 14 g (Saturated Fat: 1.5 g);
Carbohydrate: 21 g; Protein: 4 g; Fiber: 3 g;
Sodium: 425 mg
Mung Bean-Stuffed Pastries
Mung Kachori
SOAK: 2 hours to overnight
PREP: 20 minutes
COOK: 30 minutes
MAKES: 12 servings
SERVING SIZE: 2 kachories
In this specialty of Rajasthan, mung beans are spiced to taste, stuffed, and fried in a crispy, pastry-like shell. They are sold at kiosks and fast-food restaurants, and served on special occasions and for celebrations at home. I like to keep my stuffing mild and serve them with a variety of chutneys so that guests can enjoy them to their taste preference.
FILLING
1 cup (split, hulled) mung dal
⅓ cup water
Canola or vegetable oil for frying
DOUGH
2 cups all-purpose flour
1 teaspoon salt
¼ cup canola or vegetable oil
½ cup water
½ teaspoon ground cumin
1 teaspoon salt
1 tablespoon coriander seeds, coarsely ground
1 teaspoon fennel seeds, coarsely ground
½ teaspoon cayenne pepper, or to taste
1 teaspoon amchur
1. Prepare filling: Wash mung dal in 3 to 4 changes of water, until the water is relatively clear. Soak the dal in cold water for 2 hours or overnight. Rinse again in 1 to 2 changes of water, strain the dal, and discard the water.
2. In a blender, coarsely grind the soaked dal with ⅓ cup water. Transfer to a mixing bowl.
3. Heat 3 inches oil in a karahi /wok or skillet on high heat. Oil is ready when a little bit of batter dropped in the oil rises to the top right away (about 400ºF).
4. Drop about 1 tablespoon of batter at a time in the hot oil with a spoon, frying several fritters at a time. Fry for 3 to 5 minutes, until light brown on one side. Turn it over, and fry on the other side. Drain on paper towels. Cool the balls slightly and break them open into two. Cool for 5 minutes or more until easy to handle.
5. In the meantime,
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