Kachori

Ingredients (Makes: 10-12 pieces)

For Cover

• - 1 1/2 cup: Plain flour
• - 3 tbsp: Oil
• - Salt to taste
• - Cold water to knead dough

For Filling

• - 1 cup: Yellow moong dal washed and soaked for 1/2 hour
• - 1 tbsp: Plain flour for patching
• - 1 tsp: Garam masala
• - 1 tsp: Red chilli 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
• - 2-3 Pinches asafoetida
• - 1 tbsp: Oil
• - Oil to deep fry
• - Salt to taste

Method

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.
• - Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.