Hot Kachori in 1 Hour

Ingredients:

For cover:

1 1/2 cup plain flour

3 tbsp. oil

salt to taste

cold water to knead dough

For filling:

1 cup yellow moong dal washed and soaked for 1/2 hour

1 tsp. garam masala

1 tsp. red chilli powder

1/2 tsp. dhania (coriander) powder

1/2 tsp. coriander seeds crushed coarsely

1/2 tsp. fennel (saunf) seeds crushed coarsely

1/2 tsp. cumin seeds

1/2 tsp. mustard seeds

1 tbsp. coriander leaves finely chopped

salt as required

2-3 pinches asafoetida

1 tbsp. oil

oil to deep fry

1 tbsp. plain flour for patching

METHOD:

For cover:

• 
  
  Mix flour, salt and oil, knead into soft pliable dough.
• 
  
  Keep aside for 30 minutes.

For filling:

• 
  
  Put plenty of water to boil. Add dal.
• 
  
  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 15 portions.
• 
  
  Shape into balls with greased palms.
• 
  
  Keep aside.

Procedure:

• 
  
  Make a paste with water, of flour for patching.
• 
  
  Keep aside.
• 
  
  Take a pingpong ball sized portion of dough.
• 
  
  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 flame only.
• 
  
  If the kachori get 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 kachori.
• Drain and serve hot with green and tamarind chutneys.