Dal Kachori

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.