|Ghee/Oil||75 Gram (5 Tablespoons)|
|Urad dal||250 Gram|
|Chili powder||2 Teaspoon|
|Aniseed powder||1 Teaspoon|
|Garam masala||2 Teaspoon|
|Soda bicarbonate||1 Pinch|
|Cumin coriander powder||2 Teaspoon|
|Frying oil||2 Cup (32 tbs) (For Frying)|
Sift together salt, Soda-bicarb and flour.
Rub in fat.
Add enough water to make a soft dough (the dough should be stiffer than that for chapati).
Divide dough into 15 to 20 portions.
Cover with a damp cloth and set aside.
Soak dal in water for four to six hours.
Grind to a fine paste (without adding water).
Add rest of the ingredients for filling.
Flatten each ball or roll out into a round, put one tablespoon of the dal mixture in the centre, dampen the edges of the round and close it as for kachori.
Fill all balls of dough with the filling.
Press the filled rounds between palms of hands to flatten slightly.
Fry in deep hot fat on a very slow fire till light brown and crisp.
If shallow frying is desired, roll out kachori slightly and fry on hot tawa using as much ghee or oil as desired.
Serving size Complete recipe
Calories 6677Calories from Fat 4821
% Daily Value*
Total Fat 524 g806.2%
Saturated Fat 126 g630%
Trans Fat 0 g
Sodium 1068 mg44.5%
Total Carbohydrates 360 g120%
Dietary Fiber 56 g224%
Sugars 6 g
Protein 87 g174%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet