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Why is it Bold and Earthy : The term “Bold” indicates a powerful presence that can enhance the overall flavor and add depth to a variety of recipes. The term “Earthy” describes the natural and slightly musky undertones that Asafoetida brings to dishes. It has a unique earthiness that adds complexity and richness to the overall flavor profile. This earthy character is often compared to the flavors of garlic and onions, making Asafoetida a popular substitute for these ingredients in certain culinary traditions.
Overall, the combination of boldness and earthiness in Asafoetida contributes to its ability to enhance and transform the taste of dishes, making it a valuable and distinctive spice in various cuisines.
HIGHLIGHTS SOME POINTS about Asafoetida :
- Asafoetida, also known as Hing, is a resinous gum obtained from the Ferula Asa-foetida plant, native to Central Asia and the Middle East.
- It has been used for centuries in Indian and Middle Eastern cuisines as a spice and medicinal herb.
- Asafoetida has a strong, fetid smell and a pungent, bitter taste.
- It is a major component in the Ayurvedic herbal formula Hingashtak.
- Asafoetida is rich in carbohydrates, minerals (including calcium, phosphorus, and iron), vitamins (such as carotene, riboflavin, and niacin), and fiber.
- Due to its pungency, Asafoetida is often used as a substitute for onion and garlic in dishes, particularly by Hindus and Jains who avoid these ingredients.
- Raw Asafoetida is dried and mixed with flour (wheat or rice) to make it edible.
- In India, Asafoetida plays a significant role in the kitchen and is consumed in the form of blocks, coarse granules, or fine powder.
- It delivers a strong Umami flavor and should be used sparingly due to its intensity.
- Asafoetida is highly valued for its flavor-enhancing properties and is commonly used in Dals and various other Indian dishes.
Kota’s Famous Kachori
My Own personal food recipe here ! The best flavoring kachori of Kota
Kachori is a round fluffed deep fried spicy snack, originating from India. It is called by various other names such as kachauri, kachodi and katchuri. Welcome to the Food Blog (Lip smacking home cooked food, pure vegetarian.)The food from this will evoke a sense of nostalgia for Kota. I am sharing easy food recipe with using minimal spices that will help you to prepare tasty and delicious dish in your home kitchen. A must visit Kachori Blog for all food lovers with unlimited food options over here.
Kota Kachori has gained fame and popularity, thanks to its distinctive flavor enhanced by the presence of Asafoetida (hing). The inclusion of hing in Kota Kachori adds a unique and irresistible element that sets it apart from other variations of Kachori. The pungent and aromatic notes of Asafoetida infuse the crispy pastry shell and the flavorful filling, creating a delightful explosion of taste in every bite. The hing flavor in Kota Kachori has become renowned, attracting food enthusiasts who appreciate its bold and aromatic profile. This flavorful twist has contributed to the widespread recognition and appeal of Kota Kachori as a must-try culinary delight.
Important Note : To achieve an aromatic and powerful flavor in the kachori, I have used premium quality asafoetida (hing). If you have any further queries or would like to learn more about asafoetida (hing),you can leave message.
For Outer Crust
- Maida/All purpose flour – 1 and 1/2 cups
- Sooji – 2 tbsp
- Refined oil – 2 tbsp
- Ghee – 2 tbsp
- Salt – 1 tsp
- Oil – for deep frying
- Water – enough to knead the dough
- Dhuli moong dal – 1/2 cup
- Besan – 3 tbsp
- Coarsely crushed dhaniya (coriander) seeds – 2 tsp
- Coarsely crushed saunf (fennel) – 1 tsp
- Jeera (cumin seeds) – 1 tsp
- Salt – to taste
- Hing – 1/4 tsp
- Black pepper powder – 1/2 tsp
- Cumin/ jeera powder – 1 tsp
- Red chili powder – 2 tsp or as per taste
- Dry mango powder/amchoor – 1 tsp
- Black salt/kala namak – 1/2 tsp
- Crushed kasoori methi/ dry fenugreek – 1/2 tbsp
- Ghee – 2 tbsp
- Always add some sooji to the dough mixture as it gives an extra crispiness to the kachoris.
- For the khasta kachoris, it is important to add some ghee along with refined oil to the flour as a moyan . Exact measurement of oil lends the crispiness, ghee make them khasta.
- It is also important to fry the kachoris at low to low-medium heat. If fried at high heat, they will be cooked from the outside but remain raw from inside.
- Thoroughly wash the moong dal and soak in enough water for 2 to 3 hours.
- Drain the water from the dal and grind it to a coarse mixture. Keep aside.
- In a pan, heat the ghee. Once it is hot, add in jeera and let it sizzle.
- Add crushed coriander seeds, saunf, cumin powder, red chili powder, hing and give a nice mix.
- Now, add the besan and saute it on low flame until besan turns slight golden and fragrant.
- Finely add the coarsely ground moong dal paste. Saute the dal on low flame for 8 to 10 minutes or until the mixture looks nicely roasted and completely dry.
- Mix in salt, amchoor powder, kasoori methi, black pepper powder, kala namak, . Taste a little and adjust the salt and spices to your taste.
- Give everything a nice mix. Transfer the mixture to a bowl and cool down to room temperature.
- While the dal mixture is cooling, prepare the dough.
- In a bowl, combine maida, sooji and salt .
- Add in the oil and ghee and mix it in flour using your finger tips. After a couple of minutes, the flour should resemble a bread crumb texture. Take a portion and press it in your fist, if it holds the shape and do not crumble apart, the amount of ghee and oil added to the flour is perfect. Else, add just a little more oil and proceed.
- Now using a little water at a time, make a semi-stiff dough. Make sure you don’t over knead it. Cover with a damp cloth and rest for 30 minutes.
- After 30 minutes, lightly knead the dough.
- Pinch out equal lemon sized portions and shape into balls.
- Flatten out each ball a little using your hands. Keep the edges thin and the center thick while flattening.
- Place about a tbsp of dal mixture in the center of each flattened ball and then bring the edges of the dough together to seal it nicely.
- Again press the ball between your hands to flatten it out. Using your thumb and index finger, press the edges a little to make them thin. Make all kachoris in a similar manner.
- Keep all the kachoris covered under a damp cloth while we are ready to fry them.
- Heat enough oil in a kadhai on high heat. Once the oil is slightly hot, turn the flame to low-medium.
- Slide in 4 to 5 kachoris at a time (depending on size of the kadhai) and let them fry on low heat for 10 to 15 minutes, flipping them at intervals.
- Once the kachoris are golden in color, drain them out and serve with a spicy aloo sabzi on the side. They also taste good with just some green and sweet tamarind chutney.
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