- 1 cup All Purpose flour (plain flour or maida)
- 1 tablespoon fine sooji (semolina)
- 1/4 teaspoon salt
- 2 tablespoons ghee / clarified butter
- 1/4 cup lukewarm water
- 1/4 cup washed urad dal lentils (skinned black gram)
- 1 tablespoon fennel seeds coarsely grinded (saunf)
- 1 tablespoon coriander seeds coarsely grinded (dhania)
- 1 teaspoon red chili flakes
- 1/2 teaspoon mango powder (amchoor)
- 1/4 teaspoon asafetida (hing)
- 1/2 teaspoon salt (adjust to your taste)
- 1 tablespoon ghee / clarified butter
- Oil to fry
To make dough:
- Mix the flour, semolina, salt and ghee.
- Add water slowly to make dough.
- Dough should be firm but pliable.
- Cover the dough and let it sit for at least fifteen minutes.
To make filling:
- Boil dal in about 2 cups of water, until dal is soft not mushy.
- Drain the access water.
- Heat the ghee (clarified butter) over low medium heat add all the spices for filling fennel, coriander, red chili, mango powder, asafetida and salt, stir and add boiled dal.
- Stir continuously, and keep pressing dal, until water from dal has evaporated.
- NOTE: Dal should not be powdery.
- Turn off the heat.
- Let the mixture cool off.
To make kachoris:
- Take the dough and knead it for a minutes.
- Divide the dough in twelve equal parts.
- Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle.
- Leaving center little thicker than edges.
- Mold the dough into a cup and place about 2 teaspoons of filling in the center.
- Pull the edges of the dough to wrap the dal filling.
- Proceed to make all 12 balls.
- Let the filled ball sit for three to four minutes before rolling.
- Set the kachoris on a surface with the seams facing up.
- Roll it slowly about three inches in diameter.
- Heat the oil in frying pan over medium heat frying pan should have about one inch of oil.
- To check if oil is ready put a little piece of dough in the oil.
- Dough should sizzle, and come up very slow.
- Fry them on medium-low heat.
- After they start to puff, slowly turn them over.
- Fry until golden-brown on both sides.
- This should take about five minutes.
- If the kachoris are fried on high heat, they will get soft and will not be crispy.
Kachories can be stored for at least a week in an airtight container.If kachories get soft warm up the kachoris in an oven on 200 degree F for about 7 to 10 minutes, this will bring back the freshness and crispyness.