- 2 tbsp crushed coriander seeds
- 1 tbsp crushed fennel seeds
- ½ tbsp crushed cumin seeds
- ¼ tsp Asafoetida / Hing
- ½ tbsp kasoori methi / finely chopped fresh methi
- 2 tbsp red chilly
- 1 tsp Black Salt / Normal salt
- ½ tsp Garam Masala
- 1 tbsp amchoor / 1/8 citric acid / 1 spoon fresh lemon juice
- ½ tsp Black pepper
- 1/3 cup Besan
- ½ cup Moong Dal (Soak for about 1 hour and crush in mixer just an inch, so that the dal should divide into pieces. Be careful it should NOT become a paste)
- 1 tbsp crushed ginger and green chilly
- 2 tbsp oil
- To make Dough:
- 2 ½ cups Maida
- 1 tsp Salt
- ½ cup Ghee (Melted)
- Water as required
- Ghee / Oil to deep fry
Method:
- Wash the dal and soak for about an hour.
- While the dal soaks, we can make the dough since it has to be kept aside for about ½ an hour.
- In a bowl put the Maida followed by salt and ghee. Then gently mix it.
- If you take a handful of mixed dough and hold it, you should be able to hold it and if you leave that it should fall off into powder, that’s the right consistency. (You can obtain this in the ratio – 1:5 :: Ghee:Maida) [For samosa also the same consistency]
- Now add warm water slowly to the dough and mix well.
- Give more pressure and mix. When the dough is fully mixed, it would stick to your hand. That time, stop adding water. From this time, keep mixing for about 5 to 7 minutes till the dough becomes soft.
- Make sure that the dough is not sticking to your hand. On that stage stop and close the dough and keep aside.
- Now we will prepare the masala which we are going to keep inside the dough.
- In a pan pour some oil followed by crushed coriander, crushed fennel and crushed cumin.
- Then add crushed ginger and green chilly. (Keep the gas on normal heat.)
- Then add Black Pepper, red chilly, Hing, Methi, Salt, Garam Masala and amchoor,
- For about 2 min stir well.
- Then add besan flour to the mixture and mix it well till you get a nice aroma.
- Now add the crushed moong dal to this mixture and mix well. (Mix for about 4-5 min)
- Then transfer to a plate and allow it to cool down.
- After that make small balls out of that masala and keep aside. (According to the measurement which I gave, you will be getting 15 balls).
- Now take the madia dough and mix well.
- Then take a small portion of it, make it like a ball (lemon size), flatten it out by pressing both of your hands and stuff the masala in it and cover the masala with the dough. Ensure that you take out excess dough from it by pinching it from the top. Ensure that the masala is completely covered by the dough and there are no cracks in the ball. Keep this ball aside.
- With the rest of the dough and masala, make balls and keep aside.
- Now take 4 balls, hold each of it in your hands and press it, such that it should be like a small circle. (i.e like ‘thattai’). Each of this needs to be fried.
- Keep the rest of the dough balls closed.
- Pour the oil to fry in a frying pan and switch on the stove. Before it starts to heat, put all the 4 kachodis into the oil at the same time. Ensure that the stove is at medium heat (~170o C)
- It will take some time to fry (for single side to fry it will take 4-5 min).
- After it cooks slowly turn the kachodis.
- Then wait for about 4 more mins. You can see that it slowly turns into golden brown color.
- Once the kachodi is ready switch off the stove.
- Let the oil cool down. Then again switch on the stove and before it starts to heat put another set of kachodis at the same time as you did earlier. (This procedure is very important. The kachodi will fry well only when you do like this.)
- You can keep these kachodis for about 2 weeks in an air tight container
Notes:
- Green chilly - pudhina chutney and dates sweet chutney is a good combination for kachodi.
- Otherwise curd with salt and cumin powder is also a good side dish for the kachodi.
- It’s a wonderful Rajasthani dish which tastes yummy and it’s not so difficult to prepare.
- This recipe has been featured in BigBasket for best atta based recipe - https://www.bigbasket.com/flavors/recipes/1114/kachodi/
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