Kachori

For Kachori: 1 cup maida, 1 tbsp oil and 1 tbsp ghee, 1/2 tsp salt, 1/4 cup water. For Filling: 1/4 cup moong dal, 1 tsp fennel seeds, 1 tsp whole coriander seeds, 3 red chillies, 1/2 an inch of dried ginger, 1/2 tsp amchur powder, 1/2 tsp chat masala powder, pinch of asafoetida/hing powder, sugar 1 tsp

Ingredients and method

To make the dough, take maida in a bowl and add salt, oil, ghee, in the flour and mix thoroughly until the entire maida flour is coated with the oil/ghee mixture. Then add water slowing and mix well and make a dough as for chapati. Rest this for 15 minutes.

For filling: take the moong dal and add fennel/sombu seeds, red chillies, coriander seeds, dried ginger and coarsely grind it. Heat a pan and dry roast this mixture in this for a few minutes until you get a nice aroma (maybe 2 to 3 minutes). Bring this to room temperature and then add amchur powder, chat masala powder, salt, sugar, and 1-1/2 tbsp of water. Be careful not to add too much water. The water should just coat the mixture. Leave it for 5 minutes till the water gets absorbed.

Knead the dough one more time and made medium sized roundals with it. Press them in the sides keeping the middle portion slightly thicker. Fill around 1-1/2 tsp of the dal mixture in this and pinch the edges. Keep aside for about 5 minutes. Press the roundals with your hands into a thick puri structure and fry these in medium heat till golden brown. Your Kachori is ready :party:

Serve it with green chutney, tamarind chutney, yogurt (if deseried) with bujiya.

Hope you liked this recipe!!! :shy: