Ingredients
Skinless Black gram (urad) - 1 cup
Flour (Atta) - 4 cups
Chopped Green chilies - 2
Anise seeds (saunf) - 1tbsp
Coriander seeds - 1 tsp
Cumin seeds - 1tsp
Red chili powder - 1/2 tsp
Asafoetida powder - 1/4 tsp
Salt to taste
Oil for deep frying
Preparation
- Soak the black gram in water overnight. Rinse and drain
- Sift the flour and add warm oil and water gradually to make a soft dough.
- cover the dough with a damp cloth and leave it for 30 minutes
- Grind the drained beans with chili powder, salt and spices to make the stuffing.
- Divide the dough in to equal portions, flatten and roll in to puris
- Wrap a portion of stuffing in each puri, roll them in to a smooth ball.
- Flatten the stuffed puris
- Heat plenty of oil for frying in a kadhai, carefully slip the kachori in to the oil, flip the kachori over after few seconds
- Fry until golden brow. Serve the Dal Kachori with Green Chutney or Hot and sweet sauce.
