These flaky golden pastries are a popular savoury treat in Dahod! You can make them with moong daal or pigeon peas (tuver).
AuthorgooeygraciousmeCategoryIndianGrind the tuver in mixer until smooth. Blitz the chillies separately and keep aside.
Heat large pan with oil and add mustard seeds. Once they pop, add cumin seeds and asafoedita. Wait for them to sizzle add sesame seeds.
Add the tuver, turmeric, salt and cook for 15-20 minutes. Then add lemon juice, chillies, cinnamon, clove powder and sugar and mix.
Remove mixture from heat and keep aside to cool whilst making dough.
In a large bowl add plain flour, oil, butter, salt and mix together until crumbly.
Add water and knead dough until soft. Cover with moist muslin cloth/kitchen towel and let it rest whilst making stuffing balls.
Once stuffing is cooled, make round balls. Use oil on palms if required.
Return to dough and knead again. Then roll it into a log and cut dough in equal portions, around a handful. Roll the dough into balls and keep them covered whilst frying.
Flatten dough ball with palms and pinch into a round shape big enough to fit the stuffing ball
Bring edges of dough together and join them at the centre. Pinch any excess dough off.
Flatten the top gently with fingers and then shifting between thumbs and first two fingers, create a round shape to a medium thickness. If your stuffing comes out in the process, use extra dough to cover any holes. We don’t want the stuffing to come out during frying.
Heat oil in a frying pan and reduce heat to low when adding kachoris.
When kachoris start puffing up nudge them and scoop oil onto them so they puff up well. Turn them over when they become light golden.
Fry the other side regulating the heat from medium to low as required until both sides are golden in colour. Frying takes 7-9 minutes so you can prepare the other kachoris whilst patiently waiting.
Once kachoris are crisp and golden/red in colour, remove from pan and place them onto kitchen towel to drain out excess oil.
Serve kastha kachoris with green chutney, tamarind sauce, onions, sev and yoghurt or serve on their own.
Ingredients
Directions
Grind the tuver in mixer until smooth. Blitz the chillies separately and keep aside.
Heat large pan with oil and add mustard seeds. Once they pop, add cumin seeds and asafoedita. Wait for them to sizzle add sesame seeds.
Add the tuver, turmeric, salt and cook for 15-20 minutes. Then add lemon juice, chillies, cinnamon, clove powder and sugar and mix.
Remove mixture from heat and keep aside to cool whilst making dough.
In a large bowl add plain flour, oil, butter, salt and mix together until crumbly.
Add water and knead dough until soft. Cover with moist muslin cloth/kitchen towel and let it rest whilst making stuffing balls.
Once stuffing is cooled, make round balls. Use oil on palms if required.
Return to dough and knead again. Then roll it into a log and cut dough in equal portions, around a handful. Roll the dough into balls and keep them covered whilst frying.
Flatten dough ball with palms and pinch into a round shape big enough to fit the stuffing ball
Bring edges of dough together and join them at the centre. Pinch any excess dough off.
Flatten the top gently with fingers and then shifting between thumbs and first two fingers, create a round shape to a medium thickness. If your stuffing comes out in the process, use extra dough to cover any holes. We don’t want the stuffing to come out during frying.
Heat oil in a frying pan and reduce heat to low when adding kachoris.
When kachoris start puffing up nudge them and scoop oil onto them so they puff up well. Turn them over when they become light golden.
Fry the other side regulating the heat from medium to low as required until both sides are golden in colour. Frying takes 7-9 minutes so you can prepare the other kachoris whilst patiently waiting.
Once kachoris are crisp and golden/red in colour, remove from pan and place them onto kitchen towel to drain out excess oil.
Serve kastha kachoris with green chutney, tamarind sauce, onions, sev and yoghurt or serve on their own.