2 Cups maida/ all purpose flour
1tblsp melted butter/ ghee
1/2 tsp ajwain/ nigella seeds (u can add anyone of them)
Water to knead dough
oil for deep frying
For the filling:
1 cup yellow split Moong dal (soak in water for 1hr & Grind coarsely )
salt as per the taste
1tblsp chopped green chillies
1 pinch hing/ asafoetida
1tsp garam masala
1 tblsp coarsely grinded fennel seeds powder
1 tsp cumin seeds
1 tblsp grated ginger
1 tblsp sesame seeds
1 tsp Amchur powder
1/2 tsp red chili powder/ red chilly flakes
1tbsp coriander leaves
1tblsp sugar (Optional)
2-3 tsp oil/ ghee
Mix flour , ajwain with salt and one tbsp of oil/ ghee and make a soft pliable dough with water . Divide the dough into equal parts and keep covered under a wet muslin cloth for half an hour to avoid dryness & it will not puff of while frying.
In a pan, heat 2 tsp oil, Add hing, then add cumin seeds till they begin to crackle. Add grated ginger & chopped green chillies. saute for 30 sec. Add the grounded dal, salt & all the dry masalas written above for stuffing & stir the mixture in low flame for a few minutes till dal dries up & starts to toast a bit. At last add sugar & again stir for 1 more min. turn off the flame. your stuffing is now ready .Set aside .
Roll the above balls into a 3 inch small circle like puri , leaving center little thicker than edges and put one tbsp of the filling in the center. Bring the ends of the circle together and form into a ball. Let the ball sit for 5 min before rolling.
Seal the edges of the dough tightly and again roll the filled dough into circle or You can gently press the kachoris with the help of your palms & flatten them in to 3 inch circle. Repeat the rest.
Heat oil in kadai. Oil should be medium hot and deep fry the kachoris in low- med flame to get a crisp outer layer & when they start to puff turn them over & fry them until turns to golden brown on both sides .Don't fry the kachoris on high heat ,They will not puff & will become soft.
Serve hot with tamarind chutney/ hari chutney or tomato sauce.
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