Monday, 18 July 2016


Prep Time : 25 mins
Cooking Time  : 15 mins
Serve :6

All purpose flour                    -                   2 cup
Suji                                       -                   1 cup
Oil                                        -                   2 tbsp
Carom seeds                          -                  1/4 tsp
Salt                                       -                  to taste
Oil                                        -              for frying
For stuffing
Soaked moong dal                  -                   1 cup
Oil                                        -                  2 tbsp
Cumin seeds                          -                 1/4 tsp
Chopped green chilly              -                   1 tsp
Ginger paste                          -                    1 tsp
Asafoetida / hing                    -               a pinch
Red chilly powder                  -                 1/2 tsp
Crushed whole coriander seeds -                  1 tsp
Crushed fennel seeds               -                  1 tsp
Sugar                                     -                  1 tsp
Salt                                        -              to taste
Gram flour                             -                 2 tbsp
Chat masala                            -                 1tsp

Heat oil in a pan.
Add Cumin seeds,asafoetida,crushed coriander seeds,crushed fennel seeds
Let them splutter and saute for one mins.
Add chopped green chillies and ginger paste.
Saute for one to two mins.
Add gram flour and cook for 3 - 4 mins.
Now add soaked moong dal and mix well.
Add salt and half cup of water.
Cover and cook on a low flame until the dal becomes soft.
Add all dry ingredients and mix well.
Press the dal from the back of bthe spoon to crush it a little.
Now stuffing is ready.
For making kachoris
Heat enough oil in a pan for deep frying.
First on high flame then make it medium or slow.
Now divide the dough into equal size balls.
Now flatten the balls with your palm.
Place a small ball of stuffing in the centre and seal it properly.
Now roll the balls.
It should be little thick.
Place the kachori in the oil for frying.
Fry in small batches.
Deep fry in medium hot oil till golden brown.
Drain and serve.