BHARWAN KACHORI

Preparation Method :

• Mix plain flour with salt, soda and oil. Mix well. Add water gradually to get slightly stiff dough. Knead well. Keep aside.
• For the filling, roughly blend cumin seeds, fennel seeds and coriander to a coarse powder in a mixer or pestle- mortar.
• Wash the moong dal. Add water, pinch of turmeric and ½ teaspoon salt. Boil for 3-4 minutes till cooked but firm. Drain the water and keep aside.
• Take a clean kadhai. Heat 5 tablespoon oil and add the asafoetida. Add gram flour and cook for 3 minutes on medium heat till gram flour is light golden in colour and the raw smell of gram flour is not there.
• Add the coarse powder of fennel seeds, coriander, cumin seeds. Add salt, red chilli powder, chat masala and boiled moong dal. Mix well and cook for 1-2 minutes and remove from heat. Keep filling aside.
• Divide the dough in 12-14 balls. Roll out small thick poori and place 1 tablespoon full of filling in center, pick up all sides and seal well by pinching edges, Flatten the kachouri and roll lightly to get 2 ½  - 3" kachouri. Repeat with the remaining dough.
• Heat oil in a kadhai for frying. Add 3-4 at a time, lower heat and fry on medium heat for 8 minutes till crisp and light golden on both sides.
• Serve hot with chutney.