Hot Kachori

Ingredients

For cover:

1 1/2 cup plain flour

3 tbsp. oil salt to taste

Cold water to knead dough

For filling:

1 cup yellow moong dal washed and soaked for 1/2 hour

1 tsp. garam masala

1 tsp. red chilli powder

1/2 tsp. dhania (coriander) powder

1/2 tsp. coriander seeds crushed coarsely

1/2 tsp. fennel (saunf) seeds crushed coarsely

1/2 tsp. cumin seeds

1/2 tsp. mustard seeds

1 tbsp. coriander leaves finely chopped salt to taste

2-3 pinches asafoetida

1 tbsp. oil

Oil to deep fry

1 tbsp. plain flour for patching

Method

For cover

Mix flour, salt and oil, knead into soft dough. Keep aside for 30 minutes.

For filling

Ø  Put plenty of water to boil. Add dal. Boil dal for 5 minutes, drain.

Ø  Cool a little.

Ø  Heat oil in a heavy pan; add all seeds whole and crushed allow spluttering. Add asafoetida, mix. Add all other ingredients. Mix well. Do not smash the dal fully.

Ø  But enough to make the mixture hold well. Remove from fire, cool. Divide into 15 portions.

Ø  Shape into balls with greased palms. Keep aside.

To proceed

Ø  Make a paste with water, of flour for patching. Keep aside.

Ø  Take a small ball sized portion of dough. Knead into round. Roll into 4" diam. round. Place one ball of filling at center. Pick up round and wrap ball into it like a pouch.

Ø  Break off excess dough carefully. Do not allow cover to tear.

Ø  Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories.

Ø  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.

Ø  Fry till golden and crisp. Small bubbles must appear over kachori.

Ø  Drain and serve hot with green and tamarind chutneys.