This is a Punjabi version of curry puff, this
snack is enveloped with spicy fillings and sealed in light thin
pastry. |
Ingredients
For the Dough
-
Flour - 250 grams
-
Lukewarm water 120 ml
-
cooking oil - 70 ml
-
Salt - ½ teaspoon
For the Filling
-
Split urdh dhal - 100 grams
-
Fennel seeds - ½ teaspoon
-
Asafoetida powder - ¼
teaspoon
-
Garam masala - 1 teaspoon
-
Roasted cumin powder - ¼ teaspoon
-
Chili powder -1 teaspoon
-
Salt to taste
-
Cooking oil - 2 tablespoons
|
Method
-
Dough - Mix sieved flour,
oil and salt in a large bowl. Add water a little at a time to
make the dough until it is smooth. Set aside for about 15
minutes.
-
Filling - Clean and soak
dhal in water for overnight. Drain before used. Put dhal into a
pot, fill up with water to cover, add salt and oil then bring to
boil. Heat oil in frying pan, stir-fry fennel seeds and
asafoetida for a while, then add in dhal and continue to fry
until dry up. Add garam masala, chili powder and cumin powder,
mix well and set aside.
-
Divide dough into ping pong sized
ball. Flatten dough balls slightly with hand then add 1 teaspoon
of filling in each flatten dough, fold up to cover filling and
seal the dough.
-
Heat oil in a pan and deep-fry the
kachori until golden brown.
-
Dish out and drain well, serve
with chili sauce, mint chutney or veggie curry.
|