- Refined Flour (maida) - 2 cups
- Baking Soda - 1/2 teaspoon
- Salt to taste
- Oil - to deep fry
- Biri Dal (Urad Dal) skinless soaked - 1/2 cup
- ghee - 3 tablespoon
- Ginger finely chopped - 1 inch piece
- Green Chilli finely chopped - 1
- 1 pinch of asafoetida (hengu, hinga)
- Turmeric Powder - 1/2 teaspoon
- Red chilli powder - 1 teaspoon
- Kaju - 8 to 10
- kismiss - 1 tablespoon
Urad Dal Kachori Cooking Method
Heat a non stick add oil 1 tablespoon, when small bubbles appear add hengu, 1/2 teaspoon turmeric powder, chopped ginger pices, green chilli, 1 teaspoon red chilli powder, kaju, kismiss and mix well.
Add 1/2 cup soaked dal and saute the mixture for 5-6 minutes till the mixture is completely dry and begines to stick to the bottom of the pan.
Sift 2 cups of maida with the 3/4 teaspoon salt and 1/2 teaspoon baking soda into a deep bowl.
Add 3 tablespoon ghee and combine well then add 1/2 cup water and knead the flour into a stif dough. Cover the bowl and set it aside for 1 hour.
Place the ball on a flat surface and using a rolling pin, roll it out into a small roti about 5 centimeters in diameter.
Ensure that is thinner around the edges and thicker in the centre.
Place a portion of stuffing in the centre of this dough round and bring the edges together.
Pinch them hard together so that the edges stick together.
Pick it up in your palm and gently reshape into a ball with a light hand. this is kachori.
Use the remaining dought and stuffing to make 15 more kachoris.
Place a non stick on high heat and pour in sufficient oil.
When small bubbles appear at the bottom of the work, gently slide in half the kachoris into the hot oil and fry them on low heat for 10-15 minutes.
The crusts should look golden brown and crisp. Using a slotted spoon trasfer the kachoris onto an absorbent paper.