My first cooking encounter with the khastaa kachauri

IMG_20151111_190644Diwali brings ample opportunities for me to binge on sweets, chocolates, the special Diwali delicacies, dry fruits and what not! But this year, instead of eating the above mentioned items, I decided to learn to cook one of them.

And it turned out to be Kachauri.

I am talking about the khastaa kachauri here which is made from the urad daal filling. The urad daal is soaked for a few hours and then grinded(along with cumin,salt and coriander leaves). After the grinding, it is sauteed on slow flame until it turns brown and has a grainy texture. This may take up to four hours with continuous monitoring.

This was the easier part. Why the difficult ones always come in the end?

You have to knead a special type of dough for this mixture. It should be thick and oil is used along with salt for kneading it.

The dough is made in small balls and the centre of the ball is pushed with fingers to create a hollow for the filing. You have to do it in a way such that the hollow is totally filed with the filling. Close the ball and remove the extra dough. Do not use lose flour at all because the dough is not sticky and will be easily rolledIMG_20151111_190702! I used when there was no need for it. And do not roll the ball to a very thin kachauri. I did the same due to my habit of making extremely thin rotis and paranthas. The result was – extreme big kachauri consuming way too much oil. They were hard to break – became crispier instead of the usually soft texture they have.

I am happy that they were round. 😂

I learnt my lesson. I hope you did too before committing the crime.

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