HKC 6.7: RĀDHĀBALLABHA KACHORIS
RADHABALLABHA KACHORIS
ghee for deep frying
cayenne pepper
1 cup of cleaned, split urad dahl
asafoetida
2 cups white flour
salt
2 Tablespoon freshly ground anise seed
butter or ghee solids
cayenne pepper
1 cup of cleaned, split urad dahl
asafoetida
2 cups white flour
salt
2 Tablespoon freshly ground anise seed
butter or ghee solids
Wash urad dahl thoroughly. Soak in water overnight. Drain, leaving a tiny bit of water. In a blender, grind urad dahl until it is a smooth paste, adding a little more water if necessary. The paste should be very thick. Set aside. Add anise seed to paste. Using white flour, butter or ghee solids and water, make a soft dough, like puri dough. (Not wet.) Let the dough sit for one hour under a dampened cloth. Meanwhile prepare three very small bowls in the following manner:
1. Put in a mixture of 1 Tablespoon water and 1/2 teaspoon asafoetida.
2. Put plain salt in the second.
3. Put cayenne pepper in the third.
Pinch off balls of dough one inch in diameter. Roll them out into circles of 2 1/2" in diameter. Pinch off a ball of kachori paste about one inch in diameter; dip into each of bowls in succession, and place in the center of the circle of kachori dough. Gather up the dough around the paste as you would gather a paper bag. Make sure all the urad dahl is covered, and seal the top edge very well using a little water. Flatten the sealed kachori with a rolling pin, and then roll gently as you would a puri or chapati.
Be very careful not to break the surfaces. If necessary, pat them out by hand. Deep-fry the kachori in fairly hot ghee as you would a puri. Stand up kachoris on paper toweling to drain. Before offering them, refry very quickly, but do not brown.
This preparation is one of Srimati Radharani's favorites and is always prepared for Her appearance day. There is nothing in the material world to compare with the flavor of Radhaballabha Kachoris.
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