Ingredients:
For stuffing
½ cup yellow moong dal
1 tbsp red chili powder
1 tbsp fennel seeds
1 tsp garam masala powder
½ tbsp dry mango powder
Pinch of asafoetida
2 tsp fennel seeds
2 tbsp oil
Salt to taste
For outer crispy layer
2 cup refined flour
2 tbsp oil
Pinch of cooking soda
Salt to taste
For garnishing
2 tbsp coriander chutney
2 tbsp dates tamarind chutney
2 tbsp thick curd
2 tbsp sev
2 tbsp masala peanut
2 tbsp pomegranates
Coriander
Oil for deep fry
Method:
For stuffing:
Soak yellow moong dal in water
for 1 or 2 hours. Drain the water completely. Heat the oil in a pan add
asafoetida, fennel seeds, soaked yellow moong dal and salt, mix it well cover
and cook for 5 minutes on law flame, stir occasionally. Add red chili powder,
dry mango powder and garam masala powders mix it well and cook till all the
moisture has dried. Keep aside for 10 minutes. Blend dal coarsely into the
blender like a crumble without using water. Divide this mixer in 10 to 12 equal
portion ball.
For outer crispy layer
Combine all the ingredients of outer layer in a bowl. Add water as
needed and knead smooth dough and keep aside for 15 minutes. Divide dough into
10 to 12 equal size balls. Roll out each ball into thick puri. Put 1 ball
stuffing mixture in the center of one puri. Surround the filling mixture with
the dough by slowly stretching it over the filling mixture. Seal the ends
tightly and make a ball. Flatten the ball slightly.
Heat the oil in a frying pan, deep fry kachori on law flame till golden
brown on both sides. Keep aside.
Garnish with curd, coriander chutney, dates tamarind chutney, sev,
masala peanut, pomegranates and coriander at the time of serving.
