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