Sweet & Sour Kachoris for Holi…..

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Pic courtesy Google

Holi is a spring festival also known as festival of colours, and sometimes festival of love. It is an ancient Hindu religious festival which has become popular with non-Hindus in many parts of South Asia, as well as people of other communities..
The festival signifies the arrival of spring,a season of joy and hope, end of winter, and for many a festive day to meet others, play and laugh, forget and forgive, and repair ruptured relationships.

Gujiyas , mathri, kachoris, sweets and other Deep fried snacks are prepared & once you eat one, you’ll always go back for a second. The festival is filled with so much fun and frolic that the very mention of the word ‘Holi’ draws smile and enthusiasm amongst people.

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Sweet & Sour Gujarati Kachoris

Every bite of these Crispy, flaky roundels with a delectably sweet,Sour and spicy filling of seasoned moong dal is worth a fortune!
I cannot emphasise enough how good lentils are with sweet,hot and sour flavours

The secret to perfect kachori is to ensure the pastry is short, yet pliable enough to wrap thinly enough around the filling without creating holes which may break them whilst frying. Take care to deep-fry these kachoris on a very slow flame to ensure even cooking and also to make the crust nice and flaky.

Taking these Sweet and Sour beauties to Sonal’s holi collective ..
Do check her blog Simply vegetarian777 for finger licking good vegetarian food …
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Sweet & Sour Gujarati Kachoris

serves 8-10 people

Ingredients
Cooking oil for deep frying

For Dough
1 1/2 cup APF/ Maida
2 Tbs Suji / Coarse semolina
Salt as per taste
2 Tbs ghee / clarified butter ( room temperature )
2 tbs cooking oil
Cold water as needed

TO PREPARE THE DOUGH
1.Mix together all the dry ingredients.
2.Rub in the ghee and oil until the mixture resembles coarse breadcrumbs.
3.Add enough cold water to form soft dough. Wrap in cling film and refrigerate it for one hour.
Lets prepare the filling while the dough is resting

FOR THE SWEET AND SOUR FILLING
1 cup dry yellow moong dal ( soak the dal in water for 3-4 hours))
1/4 cup grated coconut ( I used dried grated coconut )
2 tsp red chili powder Or as per taste
2 tsp coriander / dhaniya powder
1 tsp jeera / cumin powder
2 tsp fennel seeds / Sauf powder
2 tsp ginger powder
1/4 cup seedless raisins / kishmish ( i chopped them a little )
1/4 cup chopped cashews / kaju
1/4 cup chopped peanuts Optional
2 tbs sesame seeds / til
2 tbs sugar
1/4 cup lemon juice
1 tsp hing / Asafoetida
Salt as per taste
2-3 tbs oil

Procedure
1.Place the soaked and drained daal in a blender and grind
it into to a coarse paste.
2.Heat oil in a pan and add asafoetida and dal paste .
3.Cook it on medium high heat for 3-4 minutes.
4.Add sugar, ginger, chilli, cumin, coriander, and fennel powder and mix it well.
5.Now add sesame seeds, raisins, and coconut, salt and lemon juice.
6.Cook it for 10minutes or till all the water evaporates and the lentil is cooked.
7. Now add the chopped up cashew and peanuts and let it cook
for 4- 5 minutes.
8. Remove the mix from the stove and let it cool completely
9. Divide the stuffing into 20 equal parts and form each part into a firm balls

To prepare the Kachoris

1.Remove the dough from the fridge and knead it a little
2.Divide the dough into 20 pieces and make small
balls .
3.Now roll the balls into small discs to fit in the filling .
4.Place a ball of the stuffing in the centre and pull the
dough around it and make small roundels.
5.Roll the ball gently between your palms ensuring
that it is sealed properly.
6.Repeat for the rest and leave the prepared kachori
for around 10 minutes on the kitchen counter to dry out a little.
7.Heat enough oil in a wok to deep fry the kachori .
8.Each batch needs to be fried on a medium low flame for around15- 20 minutes until golden brown in color..
9.Remove from the oil and drain completely..
I like to serve these with fresh coriander chutney, tamarind and date chutney or fig chutney.

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Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

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