Ingredients

• For filling:
• 2 cucumbers (grated)
• 1/2 cup - yellow moong dal (washed and soaked for 15 minutes)
• 1 tsp - wheat flour
• 1 tsp - chilli powder
• 3/4 tsp - coriander seed powder
• 1/4 tsp - turmeric powder
• 1/4 tsp - garam masala powder
• 1/2 tsp - dried mango (amchoor) or pomegranate seed (anardhana) powder
• 2-3 flakes garlic (crushed)
• 1" piece - ginger (grated)
• 1/4 tsp - cumin seeds
• 3 or 4 pinches - asafoetida
• 1 tbsp - oil
• salt to taste
• For dough:
• 2 cups - plain flour
• 2 tbsp - oil
• salt to taste
• Other ingredients:
• oil to deep fry

How to Make Cucumber Kachori

• For dough:
• Sieve together flour and salt. Add oil and mix with fingers to blend.
• When a fistful of flour is pressed, it should hold its shape.
• Add more oil if it is dry.
• Save one teaspoon of this flour in a small cup.
• Add water, little by little, to remaining flour.
• Knead to a soft pliable dough.
• Knead for 5 to 7 minutes till very smooth and elastic.
• Cover and keep under a moist cloth.
• For filling:
• Boil dal in water till each grain is cooked but firm to pressure.
• Strain through a colander to remove excess water.
• Take dal in a large bowl, and mash lightly with hand.
• Press out excess water from the grated cucumber.
• Add to dal, and add all masalas and salt.
• Heat oil, add cumin and asafoetida, and allow them to splutter.
• Add ginger and garlic, stir, and add dal mixture.
• Mix well, sprinkle wheat flour, and mix again.
• When the mixture is quite dry and soft, take off fire.
• Cool and make 12 patties, and keep aside.
• To proceed:
• Divide dough into 12 parts.
• Take one part and roll into a small round, about 2-inches wide.
• Place patty in centre, bring edges together, pinch, and seal.
• Press very gently to flatten the katchori a bit.
• Repeat for at least 6 of them.
• Heat oil in a frying pan.
• Make a thick paste of leftover flour by adding very little water.
• This paste is useful in patching any leaks in the katchori while frying.
• Add in few katchoris at a time with heat on low.
• Fry at low-medium. Heat till golden in colour.
• Flip carefully, and fry the other side.
• Drain on absorbent paper.
• Serve hot with green and sweet chutneys.