Tuesday, 4 August 2009



1 cup Self raising flour (maida)
A pinch of salt,
2 tbsp ghee,
1/4 cup split moong dal,(dhuli moong dal), soaked in water for 2-3 hours
1 tsp jeera(cumin seeds),
1 tsp saunf(fennel seeds),
¼ tsp asafoetida,
1/4 tsp finely chopped green chillies,
1/4 tsp ginger paste,
1/2 tsp chilli powder,
1/2 tsp garam masala,
1 tsp amchur (dry mango powder),
1 tbsp gramflour,
2 tbsp oil,
Salt to taste.
Oil for deep frying
For garnishing-
1 cup yoghurt, well beaten, Sweet tamarind chutney, Jeera powder, Chopped coriander leaves, Sev or savoury.

Procedure :
In a mixing bowl, mix all the ingredients for the dough and add water as needed to knead a firm dough. Knead the dough well for 10 minutes Make 6 equal size balls and keep it aside, under a wet muslin cloth.
Boil the moong dal for 10 mins . Cool and drain.
Heat some oil in a pan, add jeera and saunf. When the they splutter add asafoetida and put the cooked moong dal and fry for a minute. To this add remaining ingredients for filling and mix well. Fry for 5 minutes till all the filling is cooked and dried. Remove from flame and divide it into 6 equal portions.

To make Kachoris-

Roll each ball of the dough into a small puri(circle of around 2" diameter). Place one portion of filling in the center and slowly cover the filling with the puri by bringing together the edges. Close and seal properly by pinching the dough together so that the filling does not spill out. Remove any excess dough and press the kachori to flatten it a bit, to get the shape of a kachori. Prepare all the kachoris similarly. In a kadhai, heat oil for deep frying on a medium high flame. Then reduce the flame to low and drop kachoris 1 or 2 at a time and fry them on low flame at a golden brown color by flipping them on both sides. Transfer to a seving plate. Make a hole in the center of the kachori, put some yoghurt, sweet tamarind chutney, jeera powder, coriander leaves and sev.

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