Kachori Recipe

Ingredients

For the dough

Refined flour – 1 cup

Oil – 1 tsp

Salt – ¼ tsp

For the filling

Moong dal/Green gram dal – 100 gm

Besan flour/gram flour – 2 tbl.sp

Coriander seed – 1 tbl.sp

Aniseed – 1 tsp

Red chilli powder –as per taste

Turmeric powder – ¼  tsp

Asafoetida – ¼ tsp

Lemon juice – 2 tsp

Sugar – 1 tsp

Salt – as per taste

Coriander leaves

Make a paste of

Ginger – 1 inch

Green chilli – 2 (make a paste of it)

Method

In a bowl add refined flour, salt, and little water and knead to make dough. Leave this aside for 15 to 20 minutes.

Soak moong dal/green gram dal for an hour and then pressure cook until one whistle or till soft.

Heat oil in a pan, add aniseed, asafetida, coriander seed, ginger green chilli paste and sauté for a minute and then add red chili powder, turmeric powder, sugar, salt and then add gram flour/besan and sauté for a minute and then add cooked moong dal and coriander leaves. Cook till all the moisture is absorbed and the mixture becomes dry.

Make equal size balls from the dough, roll it into small puris and put the stuffing into the centre. Seal the edges and gently roll with the help of a rolling pin into small puris.

Deep fry in hot oil till golden brown in color and serve hot with green chutney and sweet chutney.