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Kachori recipes are popular all over India. This particular Indiansnack is loved by foodies as it is crisp, crunchy and delicious. Hing kachori is a special type of kachori and the specialty is evident in its name 'Hing' (asfoetida). This smell of burnt asfoetida is the characteristic smell of Hing kachories.
This is definitely a very high calorie Indian snacks. If you are prepared to treat yourself on deep fried snacks, then do go ahead. You must try this Kachori recipe specially on rainy evenings when you are too lazy to go outdoors.
Preparation Time: 20 minutes
Ingredients (20 Hing Kachories)
- Urad dal- 1 cup (soaked in water overnight)
- Hing or asfoetida- 1 tsp
- Cumin powder- 1 tsp
- Green chillies- 2 (chopped)
- All purpose flour or maida- 2 cups
- Ajwain- 1/2 tsp
- Ghee- 1 tsp
- Oil- 3 tbsp
- Salt- as per taste
1. Make a paste of green chillies and the soaked urad dal. Now heat 1 tsp oil in a pan.
2. Season it with asfoetida and cumin powder. Pour the paste into the pan and mix well.
3. Let it simmer on low flame. It should dry up in about 2-3 minutes.
4. Take the stipulated amount of flour in a bowl. Add salt, ajwain and ghee to it. Knead a soft dough out of it by adding about 3/4 cup of water.
5. Divide the dough into ball measuring an inch in diametre. Dig a small hole into the dough balls with your fingers and stuff the cooked dal paste into it.
6. Seal the dough ball with your fingers properly. Roll out kachories softly.
7. Heat oil in a pan. When the oil starts steaming, drop the rolled out kachori in it, one at a time. Fry on medium flame.
8. Press it down lightly with a square shaped spoon and it will bloat up nicely. Strain them out when they turn golden. It should take you about half a minute to fry each kachori.
Serve the Hing kachories with channa dal or dum aloo. Serve the snack hot.