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1.5 cup - plain flour
3 tbsp - oil
Salt to taste
Cold water - knead dough
1 cup - yellow moong dal washed and soaked for 1/2 hour
1 tsp - garam masala
1 tsp - red chilli powder
1/2 tsp - coriander powder
1/2 tsp - coriander seeds crushed coarsely
1/2 tsp - fennel seeds crushed coarsely
1/2 tsp - cumin seeds
1/2 tsp - mustard seeds
1 tbsp - coriander leaves finely chopped
Salt to taste
3 pinches - asafoetida
1 tbsp - oil
Oil to deep fry
1 tbsp - plain flour for patching
How to Make Hot Kachori
Mix flour, salt and oil, knead into a soft pliable dough. Keep aside for 30 minutes.
Put plenty of water to boil.
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.
Do not smash the dal fully, just enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms. Keep aside.
Make a paste with water and flour for patching.
Take a ping pong ball sized portion of dough.
Knead into round shape.
Roll into 4 inch diameter round.
Place one ball of filling at the centre.
Pick it up and wrap the ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press on the ball with palms, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori gets 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 the kachori.
Drain and serve hot with green and tamarind chutneys.
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