Ingredients:
For the Kachoris: - 2 cups whole wheat flour (atta)
- 1 tbsp cooking oil
- 1/2 tsp salt
- water, as required
- oil for deep frying
For the Filling: - 1/2 cup toor dal, soaked in hot water for 1-2 hrs
- salt, to taste
- 1tsp garam masala(optional)
- 1/2tsp saunf(fennel)
- 1-1.5 tsp cumin seeds
- 1/4 tsp red chili powder
- 1 tbsp coriander leaves
- 1 tsp cooking oil
Preparation Method: - Grind soaked dal coarsely in a food processor and set aside.
- In a non-stick pan, heat 1 tsp oil, and saute cumin seeds till they begin to sizzle.
- Add in coarse ground dal, salt and chili powder and fry for a few minutes till dal dries up and starts to toast a bit.
- Set aside and allow to cool completely.
- Mix flour (atta) with salt and one tbsp of oil and form into a smooth dough with water.
- Separate dough into golf-sized balls with greased hands and set aside.
- For each dough ball, roll out the dough into a small circle and put around one tbsp of the filling in the centre.
- Bring the ends of the circle together and form into a ball.
- Seal the edges completely so that the stuffing does not come out.
- Roll out these dough balls into a small puris.
- Small bubbles must appear over kachori.
- Deep fry till brown and crisp on both sideson low flame only.
- Small bubbles must appear over kachori.Drain.
- Serve hot with chutney or plain old sauce.
|
ટિપ્પણીઓ નથી:
ટિપ્પણી પોસ્ટ કરો