Kachorie

Ingredients

For the dough

White flour or maida – 2 cups

Oil – 6 tbl.sp

Salt – 1 tsp

Oil enough to deep fry

For stuffing

Green gram dal – 12 tbl.sp

De husked black gram – 1/3 cup

Bengal gram flour – 2 tbl.sp

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Asafoetida – 1 pinch

Aniseed – ½ tsp ( powderred coarsely)

Red chilli powder – 1 tsp

 Ginger green chili paste – 2 tsp

Salt as required

Sugar  1 tsp

 Lemon – 1

Coriander leaves – ½ cup

 Oil – 3 tbl.sp

Method

 To make the dough

Add salt and oil ot white flour or maida and mix well with finger tips till it resemble bread crumbs.

Sprinkle little water and knead to stiff dough.

Knead for 15 to 20 minutes and keep it covered in a wet muslin cloth for half an hour.

Stuffing

Soak black gram or urad dal for 5  to 6 hours.

 Soak moong dal or green dal separately for 2 hours.

In a broad frying pan add black gram dal and enough water. Cover the lid and keep for boiling.

When half cooked, add moong dal and cook till it is wholly cooked and moisture is absorbed completely. Remove from fire and cool down.

In a separate pan, heat oil, add powdered aniseed, ginger chilli paste, dhania powder, red chilli powder and then gram flour. Stir for a minute and add salt, sugar, turmeric and cooked dal.

Mash and stir it well, till the whole mixture becomes dry. Add lemon juice and chopped coriander leaves and remove from fire.

Make small balls from the dough and roll into thick circles. Put little stuffing in the circle and make like a ball. Gently press on top. Heat oil and deep fry this until crisp and golden brown. Serve with sweet chutney and coriander chutney as given.