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Kachori


By niya's world (Visit website)





Kachori

Serves: 6

Ingredients

For the dough:

450 g whole wheat flour
1/2 teaspoon salt
30 ml ( 2 tablespoon ) oil
Water for mixing

For the filling:

1 cup urad dal, soaked for 2 hours
15 ml oil
2 green chillies
A pinch asafoetida ( hing )
1 teaspoon cumin ( jeera ) seeds
1 teaspoon coriander seeds
1 teaspoon aniseed ( saunf )
1/2 teaspoon red chilli powder
1/2 teaspoon salt
Oil for deep frying

Method

For the dough:

Mix flour with salt, 30 ml oil and make a smooth and elastic dough with water. Cover with clean, damp cloth and let it rest for 5 minutes.

For the filling:

Grind urad dal and green chillies with 1/4 cup water until coarsely ground.

Combine cumin, coriander and aniseed and gently roast for 1- 2 minutes. Cool and make a fine powder .

Heat 15 ml oil, add hing and dal paste and fry for 1 minute. Sprinkle on ground spice mixture, red chilli powder and seasoning, stir to mix and fry until all the moisture is gone and filling become lightly brown. Allow to cool.

For the kachori:

Take a small ball of dough, roll to make a small round and place 1 teaspoon filling in the centre. Encircle filling by pulling dough from edges and joining in centre.

Dredge in flour and roll into a 2 - 2 1/2 - inch diameter round. Make more kachoris and keep aside.

Pour enough oil in a wok or deep frying pan and fry kachoris in batches.

Drain and serve piping hot with green chutney or sweet and sour chutney. Can be serve cold.


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