Kachori Recipe

Servings
10-12

Ingredients
Amount Ingredients
Cover
1 1/2 cup Wheat Flour
3 tbsp Oil
Salt to taste
Water to knead dough
Filling
1 cup Yellow Moong Daal washed and soaked for 1/2 hour
1 tsp Garam Masala
1 tsp Red Chili Powder
1/2 tsp Coriander (dhania) Powder
1/2 tsp Crushed coriander seeds
1/2 tsp Fennel seeds
1/2 tsp Cumin Seeds
1/2 tsp Mustard Seeds
1 tbsp Chopped Coriander Leaves
2 tbsp Salt
2-3 pinches Asafoetida
1 tbsp Oil
Oil to deep fry
1 tbsp Plain flour for patching



Preparation
For Cover

* Mix flour, salt and oil, knead into soft pliable dough.
* Keep aside for 30 minutes.

For Filling

o Put plenty of water to boil and add dal.
o Boil dal for 5 minutes, drain.
o Cool a little. Heat oil in a heavy pan.
o Add all seeds whole and crushed allow to splutter.
o Add asafoetida, mix. Add all other ingredients.
o Mix well. Do not smash the dal fully but enough to make the mixture hold well.
o Remove from fire, cool.
o Divide into 15 portions.
o Shape into balls with greased palms.
o Keep aside.

Mixing Dough and Filling

o Make a paste with water, of flour for patching. Keep aside.
o Take a pingpong ball sized portion of dough.
o Knead into round. Roll into 4" diam. round.
o Place one ball of filling at centre.
o Pick up round and wrap ball into it like a pouch.
o Break off excess dough carefully. Do not allow cover to tear.
o Press the ball with palm, making it flattish and round.
o Repeat for 4-5 kachories.
o Deep fry in hot oil, on low flame only.
o If the kachori get a hole anywhere, apply some paste.
o Return to oil and finish frying. Turn and repeat for other side.
o Fry till golden and crisp. Small bubbles must appear over kachori. Serve hot.

Condiments
Serve with tamarind or mint chutney