Dry Mini Kachory | उरद दाल की मिनी कचौरी । Marwari Khasta Mini Kachori
1.1 میلیون بار بازدید -
7 سال پیش
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Jodhpur Kota Khashta Mini Kachori
Jodhpur Kota Khashta Mini Kachori Recipe for longer shelf life
Ingredients:
Refined flour (मैदा ) - 2 cups (250 gms)
Oil (तेल ) - 1/4 cup (50 gms)
Salt (नमक ) - 1/2 tsp (or to taste)
Baking Soda (बेकिंग सोडा ) - 1 pinch
Oil (तेल ) - for frying
Soaked Urad Dal (उरद दाल ) - 1/4 cup (50 gms)
Cumin (जीरा ) - 1/2 ts[ (coarsely grounded)
Fennel powder (सौंफ ) - 1 tsp
Coriander powder (धनिया पाउडर ) - 1 tsp
Asafoetida (हींग) - 1/2 pinch
Red chili powder (लाल मिर्च पाउडर ) - 1/4 tsp
Garam Masala(गरम मसाला ) - 1/4 tsp
Ginger powder (अदरक पाउडर ) - 1/4 tsp
Dry Mango Powder (अमचूर ) - 1/4 tsp
Salt (नमक ) - 1/2 tsp (or to taste)
Direction:
Getting Ready:
1. Soak ¼ cup urad dal, wash and soak it for 2 hours.
Making:
2. Take refined flour, add salt, baking soda oil, mix all ingredients well. Knead a soft dough by adding small portions of chilled water from the refrigerator. little more than ½ cup water and a little less than ¾ cup water is used. Cover and keep aside to set for 15 to 20 minutes.
3. Take ¼ cup soaked urad dal, Remove the extra water. Coarsely grind the dal without adding water to it.
4. Heat a pan, add 1 tbsp oil to it and let the oil heat up. Oil is sufficiently hot. Add ½ tsp coarsely ground cumin seeds.Reduce the flame. Add ½ pinch asafoetida, 1 tsp coriander powder saute the spices, add coarsely ground urad dal to it. Roast while continuously stirring it. Roast until the dal is dry.
5. Once the dal is dry, Add ½ tsp salt, ¼ tsp ginger powder, ¼ tsp garam masala, 1 tsp fennel seeds powder, ¼ tsp dry mango powder. Mix all ingredients well and saute the dal. Turn off the flame and place the pan on the jali stand to cool. Add ¼ tsp red chili powder, mix well. Take it out in a plate. It took 12 minutes to roast the dal.
6. 20 minutes are done and the dough is set and ready. Divide the dough into 2 parts. Make a long log from it and then make small dough balls from it. Grease your hands with little oil so that the dough doesn’t stick to your hands. Make small dough balls for mini kachoris.
7. To stuff the kachoris, Lift a dough ball , give it a round shape first .Then give it a bowl like shape by pressing with thumb and fingers. Put ½ tsp stuffing in it and lift the dough edges and close it, pinch it. Give it a round shape again. Stuff and make all kachoris likewise.
8. To fry the kachoris, Put oil in wok to heat. Keep the flame low. To check the oil drop a small dough ball in oil , if there are bubbles then the oil is sufficiently hot.
9. Once the kachoris are filled and ready and the oil is medium hot, put the kachoris to fry. When the kachoris float, then stir them. Stir well and fry until golden brown.Increase flame slightly if low.
10. Once golden brown and fried, take them out.Hold the ladle over the wok like this for a while, so that the extra oil drains back to the wok. We have made 28 kachoris from this quantity of dough. It takes 15 to 16 minutes to fry these kachoris at once.
Serving:
11. Crusty Urad dal mini kachori are ready. Serve it with a steaming hot cup of tea or any dip of your choice. You can also eat it like this. When the kachoris cool down, place them in a container and eat it for 15 to 20 days. Relish them as snacks anytime, these taste really good and sumptuous.
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Ingredients:
Refined flour (मैदा ) - 2 cups (250 gms)
Oil (तेल ) - 1/4 cup (50 gms)
Salt (नमक ) - 1/2 tsp (or to taste)
Baking Soda (बेकिंग सोडा ) - 1 pinch
Oil (तेल ) - for frying
Soaked Urad Dal (उरद दाल ) - 1/4 cup (50 gms)
Cumin (जीरा ) - 1/2 ts[ (coarsely grounded)
Fennel powder (सौंफ ) - 1 tsp
Coriander powder (धनिया पाउडर ) - 1 tsp
Asafoetida (हींग) - 1/2 pinch
Red chili powder (लाल मिर्च पाउडर ) - 1/4 tsp
Garam Masala(गरम मसाला ) - 1/4 tsp
Ginger powder (अदरक पाउडर ) - 1/4 tsp
Dry Mango Powder (अमचूर ) - 1/4 tsp
Salt (नमक ) - 1/2 tsp (or to taste)
Direction:
Getting Ready:
1. Soak ¼ cup urad dal, wash and soak it for 2 hours.
Making:
2. Take refined flour, add salt, baking soda oil, mix all ingredients well. Knead a soft dough by adding small portions of chilled water from the refrigerator. little more than ½ cup water and a little less than ¾ cup water is used. Cover and keep aside to set for 15 to 20 minutes.
3. Take ¼ cup soaked urad dal, Remove the extra water. Coarsely grind the dal without adding water to it.
4. Heat a pan, add 1 tbsp oil to it and let the oil heat up. Oil is sufficiently hot. Add ½ tsp coarsely ground cumin seeds.Reduce the flame. Add ½ pinch asafoetida, 1 tsp coriander powder saute the spices, add coarsely ground urad dal to it. Roast while continuously stirring it. Roast until the dal is dry.
5. Once the dal is dry, Add ½ tsp salt, ¼ tsp ginger powder, ¼ tsp garam masala, 1 tsp fennel seeds powder, ¼ tsp dry mango powder. Mix all ingredients well and saute the dal. Turn off the flame and place the pan on the jali stand to cool. Add ¼ tsp red chili powder, mix well. Take it out in a plate. It took 12 minutes to roast the dal.
6. 20 minutes are done and the dough is set and ready. Divide the dough into 2 parts. Make a long log from it and then make small dough balls from it. Grease your hands with little oil so that the dough doesn’t stick to your hands. Make small dough balls for mini kachoris.
7. To stuff the kachoris, Lift a dough ball , give it a round shape first .Then give it a bowl like shape by pressing with thumb and fingers. Put ½ tsp stuffing in it and lift the dough edges and close it, pinch it. Give it a round shape again. Stuff and make all kachoris likewise.
8. To fry the kachoris, Put oil in wok to heat. Keep the flame low. To check the oil drop a small dough ball in oil , if there are bubbles then the oil is sufficiently hot.
9. Once the kachoris are filled and ready and the oil is medium hot, put the kachoris to fry. When the kachoris float, then stir them. Stir well and fry until golden brown.Increase flame slightly if low.
10. Once golden brown and fried, take them out.Hold the ladle over the wok like this for a while, so that the extra oil drains back to the wok. We have made 28 kachoris from this quantity of dough. It takes 15 to 16 minutes to fry these kachoris at once.
Serving:
11. Crusty Urad dal mini kachori are ready. Serve it with a steaming hot cup of tea or any dip of your choice. You can also eat it like this. When the kachoris cool down, place them in a container and eat it for 15 to 20 days. Relish them as snacks anytime, these taste really good and sumptuous.
Subscribe for more recipes -
http://www.youtube.com/subscription_c...
For the Best recipes on YouTube, log onto -
nishamadhulika
Find us on Facebook at -
Facebook: nishamadhulika
Visit my Hindi Website
http://nishamadhulika.com
7 سال پیش
در تاریخ 1396/07/24 منتشر شده
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