Kachori

KACHORI

For the stuffing:
Soak 50g urud dal, 100 g moong dal for 2 hours and grind into a slightly coarse paste. Use this flour in idli plate and steam in a large vessel (as fo Idli). Remove them fromn the plate and allow to cool in a large vessel or plate.
Make a paste of green chillies and ginger and keep aside.
In a pan heat 2 tsp of oil, add 1/2 tsp turmeric powder, 1/2 tsp red chillie powder, 1 tsp coriander seeds(powdered), 1/2 tsp salt, 1/2 tsp cumin seeds( powdered). Add 1 tsp of chillie-ginger paste. And fry. To this, add the prepared stuffing. Squeeze out 1/2 lime on it and add few coriander leaves and mix well.
For the kachori.: maida – 2 cups, salt – 1/2 tsp, oil – 1 tsp. Mix the above by adding water little by little until the flour becomes tight. Keep this flour in a wet cloth and close for 10 min. Make small balls out of this flour and flatten them. Place the stuffing on this and close. Deep fry in oil.
Side dish – Mint Chutney or Mint Chutney

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