Tiffin Varieties‎ > ‎

Kachori


Ingredients:

Oil – for deep frying

For outer covering:

Atta (wheat flour) - 1 ½ cups

Salt – ½ teaspoon

Omam (ajwain) – 1 teaspoon

Water – 1 cup

For filling:

Moong dal – ¼ cup

Tuar dal – ¼ cup

Channa dal – ¼ cup

Channa - ¼ cup (soaked & boiled)

Salt – 1 ¼ teaspoon

Hing – ¼ teaspoon

Garam masala powder – ½ teaspoon

Coriander seeds – 1 teaspoon

Chilli powder – 1 teaspoon

Cumin seeds – 1 teaspoon

Method:

  1. Soak the 3 dals mentioned for 3 hours.
  2. Grind it with rest of the ingredients mentioned for filling.
  3. Heat 2 teaspoons of oil in a non-stick kadai.
  4. Add the ground mixture.
  5. Fry till it becomes dry (a coarse powder).
  6. Keep aside & allow cooling.
  7. Mix all ingredients & add water to make dough. (Similar to chappathi dough)
  8. Make small balls out of the dough.
  9. Click here for making.
  10. Heat oil for deep frying.
  11. Press each piece between palms (to flatten a bit) & fry in oil till crisp & golden brown.
  12. Serve hot with mint/imli chutney.


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