Holi

pexels-photo-612977.jpegHoli is a Hindu festival of colours celebrated in India in the month of Phalguna as per Hindu calendar which falls in the month of March as per Gregorian calendar.It is a Spring festival and is also considered as a thanks giving festival associated with the harvest.After harsh winters the temperatures become pleasant and the blanket of colourful blooms covers the earths surface making the environment vibrant and merrier and thus creating a perfect sync with the essence of Holi. Food being an integral part of festivals,Holi too is associated with certain dishes that have gained prominence and no Holi celebration is complete without Gujiyas,Dahi bhalla,Daal kachori,Chaat papri,mathri and Thandai to name a few from the long list of dishes associated with the festival.img_20180216_192500594_ll843482159.jpg

Besan and Moong daal Kachori

This being one of my favourite snack,I keep on preparing quiet often apart from the festive occassion.It is a savoury ,crispy, pastry  stuffed with spiced mixture of roasted besan(bengal gram flour/chick pea flour) and split yellow moong daal(green gram)

Recipe

Preparation Time:1 hour

Ingredients:                         

Pastry dough

All purpose flour(maida)    -3 cup

Ghee/clarified butter           -3 tbsp

common salt                        -to taste

Water to knead the dough

For the stuffing

besan/chick pea flour        -1/2 cup

moong daal                         -1/2 cup

Asafoetida                           -1pinch

Coriander seeds crushed   -1tbsp

Fennel seeds                        -1tbsp

Cumin seeds                        -1tbsp

Chilli powder                      -1tsp

coarsely ground black pepper  -1tsp

Dry mango powder            -1 tsp

Salt to taste

Chopped coriander            – 1tbsp

Chopped green chilli          -1

Oil                                          -2 tbsp

For frying

Oil                                         – 2 cups

How to make

Pastry:

Combine maida,salt and clarified butter uniformly to form a crumbly mixture.Knead the dough by adding water carefully to a medium soft dough.Cover it with moist cloth and rest it for 15-20 min.

 

Stuffing:

Soak moong dal and drain the water.Reserve 2 tbsp of soaked daal and coarsely grind the remaining daal.In a non stick pan add 2tbsp oil and heat it to medium heat.When the oil is hot add fennel seeds,cumin seeds,coriander seeds and a pinch of asafoetida and lightly fry.To this add besan,ground moong daal and reserved  whole daal.Lightly roast the mixture stirring continuously till a  nutty aroma starts coming.Switch off the gas,add ground black pepper,chilli powder,salt and mango powder and mix thoroughly.Add 1/2 -3/4 cup water into the mixture when it is still warm.Let it rest for 10 minutes and then add chopped coriander and chillies to it.

 

Making kachoris:

Divide the dough into equal size balls .Roll the ball into circular disc of about 4” diameter keeping the edges thinner as compared to the centre.Place 1 tbsp filling at the centre and gather the edges together sealing the filling and shaping it into a ball .Flatten the stuffed balls evenly pressing with the fingers or with the rolling pin.Heat oil in a pan to medium heat.Fry  3-4 kachoris at a time maintaining the heat to the minimum till they puff up and turn golden brown.Drain them on kitchen towel and serve them with sweet tamarind chutney.

 

 

Tips

  • To make the baked version of kachoris use butter instead of clarified butter to get better results.
  • If kachoris are to be stored for longer period of time ,don’t add water, green coriander and green chillies in the stuffing mixture.
  • whole wheat flour can also be subsituted for all purpose flour completely or in certain ratio.

Till  I come back with a new recipe………………….Happy Cooking.

 

 

One Comment Add yours

  1. Shivalika singh says:

    Finally, an authentic one.

    Like

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