Monday, January 2, 2012

CornMeal & Black Gram Lentil Fritters (Makke Ke Atte ki Kachori)

Indian Vegetarian Main Course Special
Uttaranchali Garhwali Cuisine 
CornMeal & Black Gram Lentil Fritters (Makke Ke Atte ki Kachori)
Serves 2

CornMeal (Makke Ka Atta)- 2 Cup
Skinned or Skinless Black Gram Lentil (Chilkewali Urad Dal/Urad Dal)- ¼ Cup
Semolina (Sooji)- 1 Cup
Green Chillies- 3 No’s, Finely Chopped  
Fresh Coriander Leaves- ½ Cup, Finely Chopped  
Salt- To Taste
Oil- For Deep Frying

Grind the Dry Urad Dal till it Powder
In a Bowl, Add CornMeal, Green Chillies, Coriander Leaves, Salt, Sooji & Mix Well with hands
Add Urad Dal Paste & Mix to get a Dough Consistency. Keep Aside for about 15 Minutes
Heat Oil in a Non Stick Pan (Kadhai) for Deep Frying
Divide the Dough into Balls
Dust it with some CornMeal & Roll the Dough with a Rolling Pin just as is done for a Puri
Gently Deep Fry the Kachori by Pressing with the Ladle to help it Puff
Serve Hot with Tariwale Aloo or just like that at Snack Time!

This is a Uttaranchali Snack very famous in Garhwal Region especially Haridwar!
Simple Seasoning along with a Healthy Option of Flour & Lentil is used here
Semolina is used to give the Crunchiness here
Urad Dal Paste helps bind the Dough

Soak Urad Dal Flour for about 2 Hours
Drain & Grind along with Ginger & Green Chillies
The Urad Dal should get Dough like consistency 

Feel free to share your views & do let us know how this one turned out :)

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