For the dough (crust)
- 2 cups plain flour (maida)
- 1/4 cup melted ghee
- 1/2 tsp salt
- 1/2 cup yellow moong dal (split yellow gram)
- 1 tsp cumin seeds (jeera)
- 1/4 tsp asafoetida (hing)
- 1 tsp ginger-green chilli paste
- 1 tsp chilli powder
- 1 tsp garam masala
- 1 tbsp dried mango powder (amchur)
- 2 tbsp besan (Bengal gram flour)
- 3 tbsp oil
- salt to taste
- oil for deep-frying
Method:A semi-soft dough using enough water to mix all the ingredients and knead. Knead well for 5 to 7 minutes.
Divide dough into 12 equal parts and a wet muslin cloth to keep under cover.
Drain the soaked moong dal. Heat oil in a pan and add cumin and asafoetida.
When the seeds crackle, add the drained moong dal and a few seconds to sauté.
Ginger green chilli paste, chilli powder, garam masala, amchur powder, gram flour and add salt and stir for 5 to 7 minutes until the masala is cooked.
Cool and divide into 12 equal parts. Shape each portion into a round shape and keep aside.
How to Proceed:
Roll out each portion of dough into a 50 mm. (2 ") diameter circle.
Filling in center of rolled dough circle, place a portion of the mixture.
Mixture slowly to fill it by pulling the dough around the filling with the mixture.
Remove any excess dough and seal the ends firmly.
Roll each filled portion into a 62 mm. (2 ½ ") diameter, taking care not to make sure the filling does not spread outside the circle.
Gently press the center with your thumb kachori.
For the remaining dough and filling to more than 11 kachoris repeat.
On both sides until golden brown kachoris Deep fry in hot oil on slow fire. kachoris should puff up like puris. They take a long time to fry as the crust is thick and needs to be cooked on the inside.
Cool and store in air-tight container or put aside.
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