Uraad Daal Khasta Kachori

Ingredients: 

For the Kachori:

250 grams refined flour (Maida)

2 tbsp of Semolina (Sooji)

1 tsp of salt

White oil to fry and to mix with refined flour

For stuffing inside the kachori:

½ cup of white urad daal(white)

2 tbsp of fennel seeds (Crushed) and chilli powder

2 pc green chillies

1 tsp ginger

½ tsp of each powder (garam masala powder, asafoetida, coriander powder, baking soda)

White oil to fry

Method:

1. Wash Uraad Daal well and soak it for 4 hours. Then drain the water.
2. Take refined flour, semolina, salt, 2 tbsp white oil in bowl and mix them well with water. Make soft dough. Keep it aside for few minutes.
3. Grind soaked uraad daal, fennel seeds, chopped green chillis and ginger in grinder. Take it in a bowl and add red chilli powder, coriander powder, 1 tsp oil and mix well. Now add asafetida to the mixture.
4. Take a small lemon size ball of the dough and flatten it. Now stuff 2 tsp of Uraad daal mixture in it and seal the edges of the flattened dough. Roll it to make a thick kachori.
5. Now heat the oil in a deep bottom wok. Turn down the flame to medium and add kachori to it one by one. Start flipping the kachori very often, almost every few seconds. Make sure that karchori has been cooked well from both the side. If you find the color of Kachori became brown and crispy, make sure that your kachori ready and puffed completely. Then take it out of the wok. Repeat this process for frying all Kachoris.

Know about tips to make your kachori puffy.