Ingredients
- 3/4th cup skinless (cheele hue) dried black beans (urad)
- 4 cups Flour (atta)
- 1 green chili chopped
- 1/2 tsp Salt
- Oil for deep frying
- 1 tbsp anise seeds (Saunf)
- 1 tsp coriander seeds
- 1 tsp white cumin seeds
- 1/2 tsp red chili powder
- 1/4th tsp asafetida (hing) powder
How to make Dal ki Kachori
- Soak the beans in water overnight then rinse and drain.
- Sift the flour and gradually add enough water to make soft dough. Cover the dough with damp cloth and leave for 30 minutes.
- Grind the drained beans with the chili powder, salt and spices to make stuffing. Mix well and divide it into 16 equal portions.
- Uing wet hands, and smear each portion with a little oil.
- Flatten and roll out into 2inch round.
- Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands.
- Flatten and roll into a 3-4 inch round.
- Heat plenty of oil in a deep frying pan or a kadhai.
- Now lift the rolled kachori and carefully slip it into the hot oil.
- Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
- Flip the kachori over and cook the other side until golden brown.
- Serve the hot dal ki kachori with green or tamarind chutney.
