Ingredients:
For the filling
—————
Onion: 2 medium
Green chillies minced: 3-4 nos
Curry leaves: 4-5 sprigs of leaves chopped fine
1/4 cup : Yellow moong daal
1 teaspoon: Ground fennel seeds
1 teaspoon : Ground coriander seeds
1 teaspoon : Red chilly powder/flakes
1/4 teaspoon : Ginger powder
1/2 teaspoon: Mango powder
Pinch of asafoetida (hing)
1/2 teaspoon salt /to taste
21 tablespoons oil
2 tablespoons water
Oil for deep frying
For the dough
———————-
1 cup All Purpose flour
1/4 teaspoon salt
2 tablespoons oil
1/2 cup chilled water
Method:
To make dough:
Mix all the ingredients for the dough and make a nice smooth dough. Cover with a wet paper towel and set aside.
To make filling:
Chop the onions finely. Make a fine powder of the moong dal. In a pan, add 2 tablespoons of oil and all the ingredients for the filling except water. Roast them on a medium flame until all raw smell goes off. Then switch off the flame and add 2 tablespoons water. Mix it well and set aside.
Wait for the mixture to cool .
Method:
Meanwhile heat oil for deep frying in a deep bottom vessel like a Kadhai. Make small balls out the dough, and flatten each ball with the palm of your hand as you would to make stuffed parathas (leaving the center thicker than the edges). Then add a ball of the filling to the center of the dough, gather all the ends of the dough to the top and seal the ends by pinching the gathered ends together.
Similarly prepare all the balls. Then flatten each ball with the seam side up.
Make sure the filling doesn’t come out (I was not very successful at this step, but will improve the next time I make these . Also make sure to distribute the filing evenly. Flatten the balls 3 inches circle .
Place about 3-4 of these in the hot oil. It will take some time for the Kachoris to come to the surface and puff up a little. Turn them over and fry both sides.
The Kachoris are done when they are a light brown color. Serve them with Tamarind chutney. An instant , most simple Tamarind chutney which I made in a hurry was to mix thick tamarind pulp with honey.
For the filling
—————
Onion: 2 medium
Green chillies minced: 3-4 nos
Curry leaves: 4-5 sprigs of leaves chopped fine
1/4 cup : Yellow moong daal
1 teaspoon: Ground fennel seeds
1 teaspoon : Ground coriander seeds
1 teaspoon : Red chilly powder/flakes
1/4 teaspoon : Ginger powder
1/2 teaspoon: Mango powder
Pinch of asafoetida (hing)
1/2 teaspoon salt /to taste
21 tablespoons oil
2 tablespoons water
Oil for deep frying
For the dough
———————-
1 cup All Purpose flour
1/4 teaspoon salt
2 tablespoons oil
1/2 cup chilled water
Method:
To make dough:
Mix all the ingredients for the dough and make a nice smooth dough. Cover with a wet paper towel and set aside.
To make filling:
Chop the onions finely. Make a fine powder of the moong dal. In a pan, add 2 tablespoons of oil and all the ingredients for the filling except water. Roast them on a medium flame until all raw smell goes off. Then switch off the flame and add 2 tablespoons water. Mix it well and set aside.
Wait for the mixture to cool .
Method:
Meanwhile heat oil for deep frying in a deep bottom vessel like a Kadhai. Make small balls out the dough, and flatten each ball with the palm of your hand as you would to make stuffed parathas (leaving the center thicker than the edges). Then add a ball of the filling to the center of the dough, gather all the ends of the dough to the top and seal the ends by pinching the gathered ends together.
Similarly prepare all the balls. Then flatten each ball with the seam side up.
Make sure the filling doesn’t come out (I was not very successful at this step, but will improve the next time I make these . Also make sure to distribute the filing evenly. Flatten the balls 3 inches circle .
Place about 3-4 of these in the hot oil. It will take some time for the Kachoris to come to the surface and puff up a little. Turn them over and fry both sides.
The Kachoris are done when they are a light brown color. Serve them with Tamarind chutney. An instant , most simple Tamarind chutney which I made in a hurry was to mix thick tamarind pulp with honey.
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