Hot Kachori…

Ingredients
For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching
Method
For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4″ diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.

Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Samosa…

Ingredients

For cover:

1 cup plain flour (maida)

2 tbsp. warm oil

Water to knead dough

 

For filling:

2 potatoes large boiled, peeled, mashed

1 onion finely chopped

2 green chillies crushed

1/2 tsp. ginger crushed

1/2 tsp. garlic crushed

1 tbsp. coriander finely chopped

1/2 lemon juice extracted

1/2 tsp. turmeric powder

1/2 tsp. garam masala

1/2 tsp. coriander seeds cru shed

1 tsp. red chilli powder

Salt to taste

Oil to deep fry

 

Method

For dough:

• Make well in the flour.
• Add oil, salt and little water. Mix well till crumbly.
• Add more water little by little, kneading into soft pliable dough.
• Cover with moist cloth; keep aside for 15-20 minutes.
• Beat dough on work surface and knead again. Re-cover.

 

For filling:

• Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
• Stir fry for a minute, add onion, sauté till light brown.
• Add coriander, lemon, turmeric, salt, red chilli, garam masala.
• Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
• Cool. Keep aside.

 

To proceed:

• Make a thin 5″ diam. round with some dough.
• Cut into two halves. Run a moist finger along diameter.
• Join and press together to make a cone.
• Place a tbsp. of filling in the cone and seal third side as above.
• Make five to six. Put in hot oil, deep fry on low to medium till light brown.
• Do not fry on high, or the samosas will turn out oily and soggy.
• Drain on rack or kitchen paper.
• Serve hot with green and tamarind chutneys, or tomato sauce.