Kasta Kachori / Raj Kachori

History

Kachoris of Uttar Pradesh and Rajasthan are extermely well know and very popular.  It is supposed to have originated in of these States. 

In Rajastan and Uttar Prades it is ususally as round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chilli powder, salt and other speices.

Additionally in Rajasthan, the Pyaaz ki Kachori (Onion Kachori) is very famous.  In Gujarat, it is usually a round ball made of flour and dough filled with stuffing of yellow moong dal, black peopper, red chilli powder and ginger paste.

In Delhi it is often served as a chaat.  Also Delhi has another kindo fo Kachori called Kasta Kachori or Raj Kachori.

Kachories are also popular Ramazan meal food item in Pakistan, where variants include vegetarian as well as meat stuffing served with sweet chutney.

Kasta Kachori

 

Ingredients

 

• For the dough (crust)
• 2 cups plain flour (maida)
• 1/4 cup melted ghee
• 1/2 tsp salt

For the filling

• 1/2 cup yellow moong dal (split yellow gram)
• 1 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 1 tsp ginger-green chilli paste
• 1 tsp chilli powder
• 1 tsp garam masala
• 1 tbsp dried mango powder (amchur)
• 2 tbsp besan (Bengal gram flour)
• 3 tbsp oil
• salt to taste

Other ingredients

oil for deep-frying

Method

For the dough (crust)

• Combine all the ingredients and knead into a semi-soft dough using enough water. Knead very well for 5 to 7 minutes.
• Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.

For the filling

• Drain the soaked moong dal. Heat the oil in a pan and add the cumin seeds and asafoetida.
• When the seeds crackle, add the drained moong dal and sauté for a few seconds.
• Add the ginger-green chilli paste, chilli powder, garam masala, amchur powder, gram flour and salt and stir for 5 to 7 minutes till the masalas are cooked.
• Cool and divide into 12 equal portions. Shape each portion into an even sized round and keeps aside.

Making

• Roll out each portion of the dough into a 50 mm. (2") diameter circle.
• Place one portion of the filling mixture in the centre of the rolled dough circle.
• Surround the filling mixture with the dough by slowly stretching it over the filling mixture.
• Seal the ends tightly and remove any excess dough.
• Roll each filled portion into a 62 mm. (2½") diameter circle taking care to ensure that the filling does not spill out.
• Gently press the centre of the kachori with your thumb.
• Repeat with the remaining dough and filling to make 11 more kachoris.
• Deep fry the kachoris in hot oil over a slow flame till golden brown on both sides. The kachoris should puff up like puris. These take a long time to fry as the crust is thick and needs to be cooked on the inside also.
• Cool and keep aside or store in an air-tight container.