Kachori - Cuisines of India : Uttar Pradesh Cuisine

This recipe had been posted for a cooking contest, for the community "Indian women in Singapore" : SWC - Uttar Pradesh Cuisine!!!

This month's event is hosted by Nupur.

Ingredients:

For Dough:
Plain Flour - 1 cup

Melted butter - 1 tablespoon

Salt to taste

Warm water for kneading

Dough:
Knead flour, salt, melted butter to a soft dough. Keep it aside for 30 minutes.

For Filling:
Moong Dal - 1/2 cup, soak in water for 30 minutes.

Onions - 1 medium sized, chopped (optional)

Coriander powder - 1/2 teaspoon

Chilli powder - 1 teaspoon

Fennel seeds - 1/2 teaspoon, powdered coarsely

Garam masala - 1/2 teaspoon

Asofoetida powder - 1 pinch

Cumin seeds - 1 teaspoon

Coriander leaves - few, chopped

Salt to taste

Oil - sufficient for deep frying

Filling:

Cook soaked moong dal in water. Once it is well cooked, drain water, mash it and keep aside.

Heat 1-2 tablespoon of oil in a pan, add cumin seeds, onions and fry until they turn golden brown. Add asofoetidapowder, coriander powder, chilli powder, fennel seed powder and fry for a minute.

Add mashed dal to it, salt to taste and mix well. Cook it for 5 minutes. Add coriander leaves and allow it cool.

Method:

Make the dough into small balls. Using a rolling pin, flatten the balls, make it round and flat.

Make small balls of filling in the centre of the flattened dough. Along the diameter, you can run your moist finger and cover the filling completely with the dough. Close it well so that the filling is not seen outside.

Press the balls between hands, so that it becomes flat. Continue the same with the remaining dough.

Heat oil in a pan and deep fry them in oil, in medium heat until they are golden brown.

Serve hot with chutney or sauce.

Cooking time : 45-60 minutes

Makes 10 Kachories