Hot Kachori Pt 1 – We Love God!

And we know how necessary it was that Christ should come forth as God and man; for salvation cannot be expected in any other way than from God; and Christ must confer salvation on us, and not only be its minister. And then, as He is God, He justifies us, regenerates us, illuminates us into a hope of eternal life; to conquer sin and death is doubtless what only can be effected by divine power. Hence Christ, except He was God, could not have performed what we had to expect from Him. It was also necessary that He should become man, that he might unite us to Himself; for we have no access to God, except we become the friends of Christ; and how can we be so made, except by a brotherly union?

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Grains		Bawarch2	1	Servings

INGREDIENTS

1 1/2	c	Plain flour
3	T	Oil
		Salt to taste
		Cold water to knead dough
1	c	Yellow moong dal washed and
		soaked for
		1/2 hour
1	t	Garam masala
1	t	Red chilli powder
1/2	t	Dhania, coriander powder
1/2	t	Coriander seeds crushed
		coarsely
1/2	t	Fennel, saunf seeds
		crushed coarsely
1/2	t	Cumin seeds
1/2	t	Mustard seeds
1	T	Coriander leaves finely
		chopped
		Salt to taste
2		Pinches asafoetida, 2 to 3
1	T	Oil
		Oil to deep fry
1	T	Plain flour for patching

INSTRUCTIONS

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  continued in part 2

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