Ingredients

• 50 gms- soaked red gram
• 75 gms- green peas
• 20 gms- coriander
• 20 gms- dry, fine coconut powder
• 100 gms- white flour
• 2 tsp - oil for tempering
• 2 tsp - chilli ginger garlic green paste
• oil for shallow frying
• 1 tsp - salt
• 1 tsp - cumin seed

How to Make Red Gram - Green Gram Cachori

• Blanch peas and red gram for five minutes in water and drain the water.
• Add ginger garlic paste, salt, coriander in it. Blend in a mixer to rough texture.
• Temper the oil with cumin seeds and fry dal and peas mixture for 5 minutes. Keep stirring.
• Place the mixture in a thali to cool it.
• Make a soft dough of white flour with 50 ml water and 2 tsp oil in it.
• Make small lemon sized balls out of it and roll each ball with little oil.
• Fill lemon sized quantity of mixture inside and roll the puri, seal it and roll again.
• Roast each on a thick bottom pan from both the sides for few minutes.
• Later shallow fry each cachori.