Quick Hot Kachoris

Ingredients

For cover:
• 1 1/2 cup plain flour
• 2 1/2 tbsp. oil
• salt to taste
• cold(not chilled)water (to knead dough)

For filling:

• 1 cup yellow moong dal washed and soaked for 1/2 hour
• 1 tsp. garam masala
• 1 tsp. red chilli powder
• 1/2 tsp. dhania (coriander) powder
• 1/2 tsp. coriander seeds crushed coarsely
• 1/2 tsp. fennel (saunf) seeds crushed coarsely
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1 tbsp. coriander leaves finely chopped
• salt to taste
• 2-3 pinches of asafoetida
• 1 tbsp. oil
• oil to deep fry (1and1/2 small cup)
• 1 tbsp. plain flour (for patching)

Method:

For cover:
Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes.

For filling:

Put enough amount of water(for 1 cup dal) to boil. Add dal. Boil dal for 5 minutes, drain water.
Cool a little.
Heat oil in a heavy pan. Add all seeds whole and crushed and allow to splutter. Add asafetida and mix. Add all other ingredients. Mix well. Do not smash the dal fully. Remove from fire, cool. Divide into 15 portions. Shape into balls with greased palms. Keep aside.

To proceed:

Make a paste with water, of flour for patching. Keep aside. Take a pingpong ball(3 CM DIAMETER) sized portion of dough.
Knead into round. Roll into 4" diameter round.
Place one ball of filling at centreof the roll,you just made.
Pick up round and wrap ball into it like a pouch. Break off excess dough carefully.
Do not allow cover to tear. Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste of dough. Return to oil and finish frying. Turn and repeat for the other side. Fry
till golden and crisp.
Small bubbles must appear over kachori. Drain the excess oil and serve hot with green and tamarind chutneys.

Enjoy the evening snack...........made at home.