Name: Fresh Green Tur kachori recipe by Pranali Deshmukh at BetterButter
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 250 gm maida [all purpose flour]; 1 cup tur dana, fresh ( green ); 2tsp chilly powder; 1 tsp turmeric powder; 1 tsp ginger garlic & green chilly paste; 1/2 aamchur powder [dry mango powder]; Salt; 3 to 4 cup oil; 1 tsp sauf [fennel seeds]; 1 tsp hing [asafoetida]; 1 tsp jeera [cumin seeds]; 1 tsp sugar

ABOUT Fresh Green Tur kachori RECIPE

In Maharashra it is a seasonal breakfast because its filling is made by green fresh tur for making any flaky pastry, the proportion of flour to oil or ghee is important.also the amount of water required to knead is another important factor that determines the flakiness. too much water will make the dough crisp but not flaky and too little can dry out the dough.keep the kachori dough covered with a moist cloth at all times.next comes the frying. too hot oil won't allow the dough to get flaky resulting in a crisp exterior with uncooked interiors and filling. too cold oil would end up the dough soaking a lot of oil and the result would be an oily kachori. so the oil has to be at a low to low-medium temperature but not cold. to check the temperature while frying, add a small piece of dough to the oil. if it comes slowly and steadily to the surface, then the tur kachoris are ready to be fried.if the the dough comes quickly, the oil is too hot. so lower the flame. if it does not come on the surface, then the oil is cold. increase the flame.a point to be remembered is that when you add the tur kachoris to the hot oil, the temperature of the oil does get lowered naturally, so accordingly increase a bit of the flame.the spices in the kachori filling can be adjusted as per your preference.

Ingredients Serving: 4

250 gm maida [all purpose flour]
1 cup tur dana, fresh ( green )
2tsp chilly powder
1 tsp turmeric powder
1 tsp ginger garlic & green chilly paste
1/2 aamchur powder [dry mango powder]
Salt
3 to 4 cup oil
1 tsp sauf [fennel seeds]
1 tsp hing [asafoetida]
1 tsp jeera [cumin seeds]
1 tsp sugar

Instructions

sift the flour, salt and , add oil and form a bread crumb like mixture.
add water and form a tight dough. cover with a damp cloth and keep aside.
Making fresh tur kachori mash them coarsely or semi-coarsely.
heat oil and fry the cumin. then add the crushed ginger and green chili.
fry for a minute. now add the dry spice powders ,hing and salt.
add some of the stuffing in the center. brush some water on the edges. bring together all the edges and pinch them. press the edges downwards below. roll into a 4-5 inches kachori. prepare all kachoris like these. keep the kachoris covered with a wet cloth.
now heat oil in a kadai. at low to low-medium flame, fry the m kachoris till they become golden, flaky and crisp.
drain the kachoris on paper tissues to remove excess oil. serve matar kachori hot with some coriander chutney or tamarind chutney.
Kachori is ready to be served.

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