Ingredients
vegetarian
6 servings
- 1 cup moong daal
- 1 cup besan
- 2 cup maida
- pinch of baking soda
- 2 tsp cumin seeds
- 1 tsp muster seeds
- 1 tsp coriander seeds
- oil to deep fry
- chopped coriender leaves
- 1 tsp turmeric powder
- 2 tsp red chilly powder
- 2 tsp garlic-ginger paste
- 2 tsp fennel seeds
- salt to taste
Directions
- Soak moong daal for 5-6 hours.
- In one bowl take maida,add pinch of cumin seeds, baking soda, salt, 2 tsp oil in it.
- Knead it & make a thick dough by adding water & keep it aside for a hour.
- Grind daal in a grinder (don't grind it fine , keep it thick).
- Heat a pan (prefer heavy based) with 3-4 tsp oil. add cumin, fennel, mustard & corindar seeds & let them splutter. Now add ginger garlic paste & then add turmeric,chilly powder.
- Add ground daal & mix it well & let it cook for 3-4 min.
- Now add besan in it & again cook it for 4-5 min.
- Finally add salt ,coriander leaves & remove it from fire. allow to cool it.
- Make around 15 bolls of this mixture & keep them aside.
- Divide a dough in to 15 portions & make a small puri of every portion by rolling it.
- Place a ball of mixture in a centre of puri & wrap it like a pouch without a tear.
- Press it with palm to make it flat & repeat the same procedure for all remaining puri & balls.
- Heat a frying pan with oil for deep frying of kachori. Fry kachori till golden & crisp (fry it on medium heat so as small bubbles appears on kachori).
- Serve it with tamarind souce.