- Maida or Plain Flour 2 Cups
- Salt to taste
- Oil 1 tbsp + for deep frying
- Moth Beans 1 Cup
- Potato 1 Small
- Onion 1 Small
- Green Chiles 2 – 4
- Urad Dal 1/4 tsp
- Mustard Seeds 1/4 tsp
- Cumin Seeds 1/4 tsp
- Chaat Masala 1 tsp
- Turmeric Powder 1/4 tsp
- Red Chilli Powder 1/2 tsp
- Lemon Juice 1 tsp
- Oil 1 tbsp
- Salt to taste
Method:Moth beans in water / matki soak overnight or for about 6 hours.
Refresh under running water, soaked beans.
Pressure for the 2 CT 2 1 / 2 cup water, cook the beans of the pests.
Alternatively, in a sauce pot filled with water 3 cups soaked moth beans, boil until they turn soft but not mushy. Add more water if necessary, but make sure the beans are mushy.
Matki cooked, strain and keep aside.
Peel, wash and finely chop potatoes.
Peel and finely chop onion.
Remove stems, wash and finely chopped green chiles.
Flour for plain flour in a mixing bowl, mix salt and oil.
Add 3/4th cup of lukewarm water and a soft pliable dough around the knead.
30 minutes - almost 20 Leave the dough covered with a damp cloth.
For stuffing, heat oil in a pan over medium heat.
Urad dal, mustard seeds and add cumin seeds.
Once the mustard seeds start spluttering, sliced potatoes, add onion and green chiles.
Water, cover and cook until the potatoes are soft and onion is transparent, sprinkle a tbsp.
If cooked moth bean, lemon juice, chaat masala, turmeric powder, red chilli powder and stir in salt.
For a few minutes or until beans fry any remaining moisture has evaporated.
Cool to room temperature, moth bean stuffing mix.
Divide dough into 12 equal parts of comfort.
4 inch diameter long size - 3 each portion and roll it.
Whole surface to avoid sticking of surface oil or dirt, apply a few drops.
Full rolled out a big spoonful of mixture to be a pest.
Puri carefully rolled to pull the ends together and smooth over stuffing it into a ball form.
Stuffed into a thick disk of dough about 3 inches diameter ball press and keep aside.
Repeat same with remaining dough and stuffing pests.
Heat oil in a deep frying pan over medium - high heat.
Around 3 to drop slowly - at a time in hot oil 5 kachori.
Deep fry until golden brown on both sides kachori.
Remove kachori deep fried on absorbent paper.
With tamarind chutney or kachori Serve with sauce of your choice.
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