- Soak dal for two to three hrs before making. Drain its water and let it get dry completely. Now in a pulse mode grind it to coarse and not to a fine paste.
- Now in a non-stick pan add oil all the seeds, asaofoitida, then add red chilli powder, turmeric powder, coriander powder. Mix and then add besan.Roast a bit and then add salt. Mix rest of the left masalas. Add dal and cook on low flame, transfer it in a bowl and cool
- Now,take maida add in carom seeds, ghee or oil, mix till you think the mixture is binding. Add in water to knead and make a soft dough.Keep it covered for fifteen mins.Now I prefer making small balls of the filling with my wet hands. It's your wish you can do the filling with spoon too.
- Make roles of the dough and make a puri size. Stuff in one ball of the stuffing, twist and seal.
- Cut the extra dough and press it with your hands or roll it on a rolling pin but be careful not to roll too hard.. Else the stuffing might come out. Fry them on medium to low flame after the oil is heated up. Don't be in a hurry to turn it. As it starts rising then turn to cook the other side.
- Serve it hot with Aloo tamatar sabzi or like north special with chapate matar with some onions, tomatoes and imli chutney. Do add ginger strands on top of matar for different taste. I served it with Kaanji.
Khao Kachori manao holi
#myrecipe
#FoodismSummerBonanza
By Chanchal Gupta
Mar, 19th
492
Servings
4 persons
Cook Time
35 minutes
Ingredients
11
- 13
Ingredients
- Dough
- 250 gms Refined flour 1/2 tsp Carom seeds
- 1/2 tsp Salt 1/4 cup Ghee/oil
- as needed water
- Filling
- 1/2 cup Moong dal 2 tbsp Oil
- 1 tsp coriander seeds 1/4 tsp Asafoetida
- 1 tsp chilli powder
- 1/2 tsp Coriander powder 1/2 tsp Turmeric powder
- 1 tsp Besan/gram
- 1/2 tsp Amchoor ( dry mango)powder
- 1/2 tsp Kasoori methi 1 tsp garam masala
- 2 tsp fennel seeds 1 tsp Cumin seeds
