|Mung dal||1 Cup (16 tbs)|
|Coriander seeds||2 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Tamarind||20 Gram (lime size balls)|
|Water||1 Cup (16 tbs) (to mix)|
|Vanaspati/Oil||2 Cup (32 tbs) (for frying)|
|Chilli powder||3 Teaspoon|
|Amachur powder||2 Tablespoon (dry mango)|
|Clove cinnamon powder||2 Tablespoon|
|Pepper powder||To Taste|
|Cumin powder||1⁄2 Teaspoon|
Soak mung dal in water for six to eight hours.
Wash dal and drain thoroughly.
Grind to a fine paste.
Heat oil in a pan and fry chillies (cut into pieces), coriander seeds, and cumin seeds.
When they turn brown add asafoetida and dal.
Cook for 15 minutes, stirring all the time as it catches at the bottom.
Add rest of the ingredients for filling.
Cook on low fire for five minutes more.
Remove the dry chilli pieces.
The filling should be very dry.
Sift flour and salt.
Rub in fat.
Using enough water make a soft dough (stiffer than chapati).
Make lime size balls of the dough.
Flatten each ball with hands into a poori, moisten edges, place two teaspoons dal filling in the centre of the round and close the round properly.
Make all kachoriesin this manner.
Flatten kachories slightly by pressing between two palms.
Heat oil in a frying pan till it is smoking hot.
Remove from heat.
When the oil cools down slightly, put the pan on fire.
Fry as many kachories as the oil can accommodate at a time on low heat, batch of kachories should take 25 to 30 minutes.
When cool, store in airtight tins.
Wash and soak tamarind (seeds removed) and dates in some warm water; liquidise and pass trough a sieve.
Add rest of the ingredients for chutney.
These kachories stay well for a month.