Ingredients
|
Quantity
|
For
cover:
|
|
Plain flour
|
1 ½ cups
|
Oil
|
3 tbsp
|
Salt
|
to taste
|
Cold water
|
to knead dough
|
For
filling:
|
|
Yellow moong daal – washed and soaked for ½
hour
|
1 cup
|
Garam masala
|
1 tsp
|
Red chilli powder
|
1 tsp
|
Coriander (dhania) powder
|
½ tsp
|
Coriander seeds crushed coarsely
|
½ tsp
|
Fennel (sunf) seeds – crushed coarsely
|
½ tsp
|
Cumin seeds
|
½ tsp
|
Mustard seeds
|
½ tsp
|
Coriander leaves – finely chopped
|
1 tbsp
|
Salt
|
to taste
|
Asafoetida
|
2 to 3 pinches
|
Oil
|
1 tbsp
|
Oil
|
to deep fry
|
Plain flour for patching
|
1 tbsp
|
For cover:
Mix flour, salt and oil, knead into soft pliable dough. Keep aside
for 30 minutes.
For
filling:
Put plenty of water to boil. Add dal. Boil dal for 5 minutes,
drain. Cool a little. Heat oil in a heavy pan. Add all seeds whole and crushed
allow to splutter. Add asafoetida, mix. Add all other ingredients. Mix well. Do
not smash the dal fully. But enough to make the mixture hold well. Remove from
fire, cool.
Divide into 15 portions. Shape into balls with greased palms. Keep
aside.
To
proceed:
Make a paste with water, of flour for patching. Keep aside. Take a
pingpong ball sized portion of dough. Knead into round. Roll into 4" diam.
round. Place one ball of filling at centre. Pick up round and wrap ball into it
like a pouch. Break off excess dough carefully. Do not allow cover to tear. Press
the ball with palm, making it flattish and round. Repeat for 4-5 kachories. Deep
fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply
some paste. Return to oil and finish frying. Turn and repeat for other side. Fry
till golden and crisp. Small bubbles must appear over kachori. Drain and serve
hot with green and tamarind chutneys.