1 1/2 cup plain flour
3 tbsp. oil
Salt to taste
Cold water to knead dough
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chili powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
Salt to taste
2-3 pinches asafetida
1 tbsp. oil
Oil to deep fry
1 tbsp. plain flour for patching
- Mix flour, salt and oil, knead into soft pliable dough.
- Keep aside for 30 minutes.
- 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 aforesaid, 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.
- Make a paste with water, of flour for patching. Keep aside.
- Take a Ping-Pong ball sized portion of dough.
- Knead into round. Roll into 4″ diam. round.
- Place one ball of filling at center.
- 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.
Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.