The Indian Vegan Kitchen_ More Than 150 Quick and Healthy Homestyle Recipes - Madhu Gadia [34]
FILLING
1 cup (split, hulled) mung dal
⅓ cup water
Canola or vegetable oil for frying
DOUGH
2 cups all-purpose flour
1 teaspoon salt
¼ cup canola or vegetable oil
½ cup water
½ teaspoon ground cumin
1 teaspoon salt
1 tablespoon coriander seeds, coarsely ground
1 teaspoon fennel seeds, coarsely ground
½ teaspoon cayenne pepper, or to taste
1 teaspoon amchur
1. Prepare filling: Wash mung dal in 3 to 4 changes of water, until the water is relatively clear. Soak the dal in cold water for 2 hours or overnight. Rinse again in 1 to 2 changes of water, strain the dal, and discard the water.
2. In a blender, coarsely grind the soaked dal with ⅓ cup water. Transfer to a mixing bowl.
3. Heat 3 inches oil in a karahi/wok or skillet on high heat. Oil is ready when a little bit of batter dropped in the oil rises to the top right away (about 400ºF).
4. Drop about 1 tablespoon of batter at a time in the hot oil with a spoon, frying several fritters at a time. Fry for 3 to 5 minutes, until light brown on one side. Turn it over, and fry on the other side. Drain on paper towels. Cool the balls slightly and break them open into two. Cool for 5 minutes or more until easy to handle.
5. In the meantime, prepare dough: In a mixing bowl or food processor, combine flour, salt, and oil; blend well. Add water as you mix (you may need to add 1 more tablespoon of water to form soft dough). Knead for 3 to 5 minutes until dough becomes smooth and soft. Divide dough into 24 portions. Roll each dough portion between your palms to make smooth balls. Cover with dry towel and set aside.
6. In a food processor, coarsely grind the fried dal balls, using a pulse motion. They should resemble a coarse mixture.
7. Heat a nonstick fry pan on medium-high heat. Add the bean crumbles. Add cumin, salt, coriander, fennel, cayenne pepper, and amchur. Mix well. Fry for 2 to 3 minutes. Remove from heat and cool to room temperature.
8. Assemble kachories: Roll each dough ball into a 2- to 3-inch circle. Place about 2 tablespoons of filling in the center, crimp the edges of the circle together, and seal in the filling. Press the ball to form a flat disk.
9. Placing the filled side up, roll the filled disks to a 2- to 3-inch circle again.
10. Keep the filled kachories between dry towels to avoid drying.
11. Heat about 3 inches oil in a wok/karahi or a medium skillet over medium heat. (Or use electric fryer and heat oil to 325ºF.) Oil is ready when a pinch of dough dropped into the oil floats up within seconds. (It is important to have the oil the right temperature because if the oil is too hot, the crust will brown right away and the inside will not be cooked. If the oil is not hot enough, the kachories might fall apart or get greasy.) Fry 5 to 6 kachories at a time (depending on the size of your pan) until light golden brown, about 4 to 5 minutes on each side. Drain on paper towels. Let cool.
12. Serve at room temperature with Cilantro Chutney (page 185) and/or Tamarind Chutney (page 184). To store, cool to room temperature and store in an airtight container. Will keep at room temperature for up to three days.
NUTRITION INFORMATION PER SERVING:
Calories:
270; Total Fat: 16 g (Saturated Fat: 1 g);
Carbohydrate: 27 g; Protein: 6 g; Fiber: 1 g;
Sodium: 391 mg
GF
Potato-Patty Snack
Aloo-Tikki Chaat
PREP: 30 minutes
COOK: 40 minutes
MAKES: 6 servings
SERVING SIZE: 2 tikkies
What makes simple potato patties a chaat are the toppings. The sweet, sour, and spicy chutneys, creamy yogurt, a sprinkle of onions and cilantro, and a dash of this and that—every vender has his specialty. Aloo-tikki is one of the standard chaats available at most kiosks. When you ordered a plate of aloo-tikki, the vendor takes two tikkies and swiftly moves them into the hot oil for a few seconds,