A crispy and super flaky fried snack that taste very delicious with a bowl of potato curry.
- 2 cup all purpose flour,
- 1/4 cup oil
- water as required
- 1/2 teaspoon salt
- 1 cup split black gram/dhuli urad dal
- 1/2 teaspoon fennel powder, roughly grind1/2 teaspoon cumin powder(roughly grind)
- 1/2 teaspoon cumin powder, roughly grind1 teaspoon
- 1 teaspoon ginger, grated1 teaspoon green
- 1 teaspoon green chilly, chopped
- salt to taste
- 1/2 teaspoon garam masala
- 1/2 teaspoon chilli powder
- 1/2 teaspoon amchur powder
- 1 tablespoon coriander leaves, chopped
- 1 tablespoon oil
- oil for frying
- Take all the ingredients for dough in a bowl. Knead a smooth dough using the appropriate amount of water. Cover it with a muslin cloth and set aside for 1 hour.
Wash and soak urad dal in enough water for about 6-8 hours. Drain and grind to make a coarse paste (Not too thin or thick).
Heat 1 tablespoon of oil in a pan, add asafetida, cumin and fennel seeds powder. Stir for 1/2 minutes.
Add grated ginger, chopped chillies and all spices and salt.Mix well.
Now add dal paste and stir continuously to avoid burning. Keep on low flame and cook for 5-7 minutes until mixture thickens. Remove from heat, cool it.
Make 10 -15 small balls of the dough. Take a ball of dough and spread it a little with tour fingers. Fill a teaspoon of dal stuffing in it. Cover from edges and roll it again to desired size.(you can do it with hand or on rolling board). Likewise, fill all Kachoris.
Heat oil in a skillet/wok, transfer the Kachoris in it (few at a time) and fry on low to medium heat from both sides until golden in colour. Drain on paper towel.
- Serve hot with Hing Aloo Sabzi, mint chutney or Ketchup.
For best flaky effect, fry them on low to medium heat for about 7-8 minutes.
To make them puffy, turn them quickly in oil while frying.
When dropping the kachori in the oil it should be medium hot or else they may absorb oil.
If you find any crack on Kachoris, cover it with dough. The dough should be soft to get nice Kachoris.