Rajasthani Kachori Platter ( for IFC )

When I first saw the choice of Rajasthani dishes  for this month's  International Food Challenge or (IFC )  an event by  Saras and  Shobana  I was just speechless. Manjula  of  desifiesta  our this month's host  had given us such a wide range of varieties with all the minute details and lovely step by step information that you just can't go wrong anywhere. 

I wasted no time in choosing the delicious Kachori Platter . I simply couldn't decide which kachori to make and which one not and so finally made all of them.

 All three varieties were yummy but what I enjoyed the most was onion kachori. They were such a hit that I am again planning to make them next week. 

Thanks Manjula , Saras and Shobana for this opportunity.

 1 ) Moong dal kachori:

Ingredients for The Dough :

1 cup ............... (maida)

2 tbsp..................  oil

salt to taste

For The Filling : 

1/2 cup...................... moong dal  ( soaked for 4 to 5 hours)

1 tsp .........................cumin seeds

1/2 tsp...................... fennel seeds

1 tbsp .......................whole coriander seeds

1 tsp........................... chilli powder

1/4 tsp....................... Turmeric pd

1 tsp ..............................garam masala

1/2 tsp......................     amchur ( dry mango powder )

3 tbsp oil

salt to taste

oil for deep-frying

Method for the dough :

Mix all the ingredients and knead a soft but firm dough using water.

Divide the dough into equal parts and keep covered under a wet muslin cloth.

Method for the filling:

Grind the soaked moong dal in to coarse paste.

In a pan heat oil add crushed cumin seeds, coriander seeds and fennel seeds .

Then  add the ground moong dal , chilli pd, turmeric pd , garam masala , amchur, salt and mix .

Saute them well till all the moisture in it goes of.

 Keep it aside.

How to proceed:

Roll out a small thick puri .

Place 2 tsp filling in the centre of the puri and surround with the dough stretching it over the filling .

Remove any excess dough and press it taking care not to spill out the filling.

Make all the kachoris in the same way.

Deep fry the kachoris in hot oil over a slow flame till golden brown and crisp on both sides.

2 ) Onion Kachori :

For onion  kachori the crust dough is same as for moong dal kachori

Ingredients  for the Filling :

1 cup...................finely chopped onion

1 tsp....................fennel seeds

1 tsp......................dhana jeera powder

1 tsp......................finely chopped green chillies

2 tbsp..................finely chopped coriander leaves

1 tbsp................oil

salt

Method  : 

Heat oil in a pan and add crushed fennel seeds .

Add onion and saute till translucent.

Now add coriander pd , red chilli pd , cumin pd , turmeric pd  and salt.

Mix them well till combined and add coriander leaves .

Fill the crust the same way as we did for Moong dal kachori .

  3 ) Mawa kachori:

Ingredients for the Crust:

1cup ......................maida

2 tbsp..................... ghee

water as needed

Method for making Crust:

Mix flour and ghee and knead a firm soft dough with just enough water slowly as needed. 

Set the dough aside and cover it with a damp cloth for at least ten minutes.

Ingredients for Filling:

1/2 cup.................. fresh cream

1/ 2 cup................... milk powder

1/4 cup.................... mixed nuts (almonds, cashews, raisins, walnuts etc)
1/4 tsp...................... cardamom ( crushed)
1 tbsp.......................black sesame

3 tablespoon sugar

Oil to fry

For making Filling :

Cook the cream and milk powder in a frying pan till soft .

Now add nuts, sugar and cardamom powder to this and mix well .

Method for making Syrup:

1 cup sugar

1/2 cup water

1/8 teaspoon crushed cardamom

Few strands of saffron

Boil the sugar and water on medium heat till sticky.

Add crushed cardamom and set aside.

For Making Kachoris:

Proceed in same way as for the moong daal kachori.

Just instead of moong daal fill the puri with the above sweet filling.

Just before serving drizzle the kachori with about 2 tablespoons of hot syrup.