Yellow moong dal -1/2 cup
Gram flour -1/4 cup
Asafoetida -a pinch
Vegetable oil -1 tbsp.
Aniseed -2 tbsp.
Cloves powder -1/4 tsp.
Black pepper powder -1/4 tsp.
Red chilli powder -1/4 tsp
Turmeric powder -1/8 tsp.
Ginger paste -1 tsp.
Green chilli paste -2 tsp.
Salt to taste
For kachori Dough:
Refined flour -1 cup
Ghee -1/3 cup
Baking powder -1/4 tsp.
Salt -1/4 tsp.
Cold water -about 1/4 cup
- Wash moong dal thoroughly and soak it in water for 3-4 hours.
- Grind it coarsely using very little water.
- Heat oil in a pan. Add asafoetida. Add the coarsely ground dal and saute over medium heat.
- Add ginger, green chilli paste, red chilli powder, black pepper powder, cloves powder, turmeric powder, aniseed and cook for some more time.
- When the mixture starts drying add gram flour and saute for 4-5 minutes over medium heat. Switch off the gas.
- For the dough, first sieve the flour and then add salt, baking powder and ghee into it. Mix well.
- Add cold water and knead into a smooth dough.
- Keep the dough for half an hour, covered with wet cloth. Then knead it once again.
- Make small balls of almost equal size and roll out the balls to approximately three to four inches in diameter. Put about 2 tsps of filling in the center.
- Seal the edges together using a little water and roll into a round ball.
- Heat oil in a deep frying pan / kadhai on high. Deep fry the kachories on medium heat until golden brown.
Serve hot with green chutney or tamarind chutney.