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DRY FRUIT MODAK
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2 cucumbers (grated)
1/2 cup - yellow moong dal (washed and soaked for 15 minutes)
1 tsp - wheat flour
1 tsp - chilli powder
3/4 tsp - coriander seed powder
1/4 tsp - turmeric powder
1/4 tsp - garam masala powder
1/2 tsp - dried mango (amchoor) or pomegranate seed (anardhana) powder
2-3 flakes garlic (crushed)
1" piece - ginger (grated)
1/4 tsp - cumin seeds
3 or 4 pinches - asafoetida
1 tbsp - oil
salt to taste
2 cups - plain flour
2 tbsp - oil
salt to taste
oil to deep fry
How to Make Cucumber Kachori
Sieve together flour and salt. Add oil and mix with fingers to blend.
When a fistful of flour is pressed, it should hold its shape.
Add more oil if it is dry.
Save one teaspoon of this flour in a small cup.
Add water, little by little, to remaining flour.
Knead to a soft pliable dough.
Knead for 5 to 7 minutes till very smooth and elastic.
Cover and keep under a moist cloth.
Boil dal in water till each grain is cooked but firm to pressure.
Strain through a colander to remove excess water.
Take dal in a large bowl, and mash lightly with hand.
Press out excess water from the grated cucumber.
Add to dal, and add all masalas and salt.
Heat oil, add cumin and asafoetida, and allow them to splutter.
Add ginger and garlic, stir, and add dal mixture.
Mix well, sprinkle wheat flour, and mix again.
When the mixture is quite dry and soft, take off fire.
Cool and make 12 patties, and keep aside.
Divide dough into 12 parts.
Take one part and roll into a small round, about 2-inches wide.
Place patty in centre, bring edges together, pinch, and seal.
Press very gently to flatten the katchori a bit.
Repeat for at least 6 of them.
Heat oil in a frying pan.
Make a thick paste of leftover flour by adding very little water.
This paste is useful in patching any leaks in the katchori while frying.
Add in few katchoris at a time with heat on low.
Fry at low-medium. Heat till golden in colour.
Flip carefully, and fry the other side.
Drain on absorbent paper.
Serve hot with green and sweet chutneys.
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