1 cup flour ( maida or plain flour)
2 tbsp oil
¼ tsp of salt
¼ cup yellow moong dal
½ tsp coarsely grinded fennel seeds
1 tsp coarsely grinded coriander seeds
1 tsp red chilly flakes
¼ tsp ginger powder
½ tsp mango powder
pinch of asafetida
salt or adjust to taste
about 3 tbsp oil
cold water
oil for deep frying
FOR COVER:
Mix flour, salt and oil, knead into soft pliable dough and eep aside for 40 minutes.
FOR FILLING:
Boil the water in big pan. Add dal and 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. Mix well. Do not smash the dal fully but enough to make the
mixture hold well. Remove from fire, cool.
Divide into 13-16 portions. Shape into balls with greased palms.
Keep aside.
Make a paste with water, of flour for patching. Keep aside.
Take small ball sized portion of dough and knead into round. Roll into 4" diam. round.
Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off
excess dough carefully. Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low - medium flame turning kachories around.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with chutneys.
