INGREDIENTS
FOR THE FILLING
- UDAD DAL/ BLACK GRAM DAL – 1 CUP SOAKED FOR 2 HOURS AND DRAINED.
- BESAN /CHICKPEA FLOUR – 1/2 CUP
- FENNEL SEEDS – 1 TSP
- CORIANDER SEEDS – 2TSP
- CUMIN SEEDS – 1 TSP
- TURMERIC POWDER – 1 TSP
- CHILLY POWDER – 1 TSP
- DHANIA JEERA POWDER – 1 TSP
- OIL – 2 TBSP
- SALT – TO TASTE
FOR THE KACHORI SHELL
- MAIDA – 2 CUPS
- OIL – 1/2 CUP
- CAROM /AJWAIN SEEDS – 1 TSP
- SALT – A PINCH
METHOD
- Mix all the ingredients for the kachori shell into a crumbly mixture sprinkle water and make a, stiff dough.
- Cover and set aside.
- Grind the dal to a coarse paste without water.
- Heat oil. Add the whole spices. Fry till brown. Add the dal and fry till golden.
- Add the besan and saute till a good aroma emanates.
- Add all the spice powders and saute for 5 minutes.
- Remove from heat, cool and make into 15 balls.
- Knead the dough again and make into 15 portions.
- Take a portion and roll into a flat disc of 5 inches. Place a dal ball, bring the sides of the dough to the centre and pinch it together. Check to see if there is no opening. Flatten slightly and deep fry in medium heat till golden brown.
