Jodhpuri Kachori

Ingredients

For Cover

• Plain flour (meda)-250 Gms
• Oil-50 gm
• Salt to taste
• Water -100gms

For Filling

• Yellow moong dal washed and soaked for 1/2 hour-1 cup
• Grams masala-1 tsp
• Red chili powder-1 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
• Coriander leaves finely chopped-1 tsp
• 2-3 Pinches asafoetida
• Oil-1 tbsp:
• Salt-As per taste

Method

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

For Filling
Put plenty of water to boil and add dal in it. Boil dal for 5 minutes, drain and cool a little. Heat oil in a heavy pan and add all seeds whole and crushed allow seething. Add all other ingredients and mix well. Do not smash the dal fully but make the mixture hold well. 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 ping pong ball sized portion of dough and mold into round. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to split. 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 .Return to oil and finish frying. Turn and repeat for other side. Fry till golden and crunchy. Small foam must appear over kachori. Drain and serve hot with green and tamrind chutneys.