|Plain flour||1 1⁄2 Cup (24 tbs)|
|Cold water||1 Cup (16 tbs) (To Knead Dough)|
|Moong dal||1 Cup (16 tbs), washed and soaked for 1/2 hour (Yellow)|
|Garam masala||1 Teaspoon|
|Red chilli powder||1 Teaspoon|
|Dhania powder||1⁄2 Teaspoon (Coriander)|
|Coriander seeds||1⁄2 Teaspoon, crushed coarsely|
|Fennel seeds||1⁄2 Teaspoon, crushed coarsely (Saunf)|
|Cumin seeds||1⁄2 Teaspoon|
|Mustard seeds||1⁄2 Teaspoon|
|Coriander leaves||1 Tablespoon, finely chopped|
|Oil||2 Cup (32 tbs) (To Deep Fry)|
|Plain flour||1 Tablespoon (For Patching)|
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Make a paste with water, of flour for patching.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.
Caution: Take care to fry on low. Hurried frying will result in soggy and oily kachories.