Recipe: Spicy Chicken and Daal Kachori

Recipe: Spicy Chicken and Daal Kachori

Ingredients:

For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough

For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching




Method:

For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.

For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.

To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.
Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days

Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.


Spicy Chicken and Daal Kachori

Ingredients:

1 ½ kg chicken, whole
¼ kg yoghurt
2½ tsp red chilli powder
1 ½ tsp each pistachio, almond, coconut (crushed)
¼ kg onion
Salt to taste
10 gms coriander powder
1 ½ tsp all spice powder
1 ½ tbsp ginger/garlic paste
1 tbsp chaat masala
1 ½ tbsp lemon juice
Oil for frying
A pinch of yellow food colour



Method:
Dissolve yellow food colour in a cup of water.
Dip chicken in it for five to ten minutes.
Heat oil in a pan and fry onions until golden brown.
Now add all the other ingredients except chaat masala and lemon juice.
Fry stirring constantly.
Stuff the chicken with the masala and rub it all over the chicken.
Now sprinkle chaat masala and lemon juice.
Set aside for two hours and then deep fry.
Make sure that the chicken is golden brown from all the sides.
Serve with french fries, tomato and onion slices.