Festival time traditional snack had in the central and northern parts of India .
It tastes best with potato curry, sweet tamarind sauce and yogurt or with mint
chutney and why not with just a hot cup of tea.
I remember helping my mom make these during the festivals Diwali
and Holi, while I was a kid.
Ingredients
Filling
|
|
White Urad Dal
|
250gm (1 ¼ cup)
|
Water
|
125ml
|
Spices
|
|
Red chilly pd
|
2 Tsp
|
Coriander pd
|
1 Tsp
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Dry Mango pd
|
1 Tsp
|
Garam Masala pd
|
½ Tsp
|
Fennel Seeds
|
1 Tbsp (coarse ground)
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Salt
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To taste
|
Oil
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2 Tbsp
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Kachori
|
|
All purpose Flour (Maida)
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650 gm
|
Oil
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160 ml
|
Salt
|
1 ½ Tsp or to taste
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Water
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240 ml (1 Cup)
|
Oil
|
For frying
|
Method
- Pick, wash and soak urad dal overnight
- Drain all water, grind to a coarse paste using very little water, I used 125 ml
- Heat 2 Tbsp oil in a heavy bottom non stick pan and fry this paste on medium low heat. Will need more oil, if not using a non stick pan.
- It should take about 30 to 40 minutes, keep breaking the lumps formed while stirring this mixture so that it dries up completely.
- Let it cool, meanwhile make a soft and pliable dough using maida, oil, salt and water, add water slowly, will need approximately 240 ml of water. Knead it well, cover and keep it to rest.
- Once the urad dal mixture has cooled down, grind it to break any remaining lumps to create a coarse powder mixture. If the mixture seems a little wet, dry roast it for a couple of minutes in a pan.
- Now add all the spices to this mixture and your stuffing is ready.
- Divide the dough into 34 equal pieces, make a ball of each
- Take one ball and roll out into 2 inch diameter and place 1 Tbsp of stuffing on it, carefully lift the sides of the dough and seal it properly to form a ball.
- With very light hands, using a rolling pin, roll it out into a small disc
- Repeat the process with the remaining balls, keep all these covered with a wet muslin cloth.
- Heat oil in a wok and fry few at a time on a medium to low heat till golden on both sides. Place on kitchen towel to drain excess oil.
- One completely cooled, keep it in an air tight container.
- Can be stored for upto 2 weeks.