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PrintKACHORI
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Combine flour, salt and oil. Gradually add in the water to make a soft dough. Cover it with a cloth and allow it to rest for 30 minutes.
- Make the filling: heat the oil in a pan, add cumin seeds and asafoetida. When the seeds begin to splutter, add the drained moong dal. Cook for 1-2 minutes.
- Now add the remaining ingredients one after the other and cook for 5-7 minutes or until the masala is cooked.
- Divide the dough into 10 - 12 portions and roll out to a disc.
- Place 1 tablespoon of the filling at the centre and seal the edges. Repeat the same with remaining dough and filling.
- Heat oil in a deep fry pan or wok, deep fry the kachoris at low temperature until golden brown on both the sides ,flip it once. Drain the excess oil by placing it on a kitchen towel.
- Serve it hot with tamarind chutney.
INGREDIENTS
Dough
- 100 grams plain flour
- 2 tablespoons IDHAYAM MANTRA peanut oil
- ½ teaspoon salt
- Water
- IDHAYAM MANTRA peanut oil for deep-frying
Filling
- 100 grams yellow moong dal/split yellow gram (soaked for 1 hour and drained)
- 2 tablespoon Bengal gram flour
- 2 tablespoon IDHAYAM MANTRA peanut oil
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-green chilli paste
- 1 teaspoon chilli powder
- 1 teaspoon dried mango powder
- 1 teaspoon black salt
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ¼ teaspoon asafoetida
- Salt to taste
4 comments for “Kachori”
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