Indian Recipes
| By Roti & Parantha Recipes |
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Ingredients
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| For cover- |
| 1 |
All-purpose flour [maida] |
2 cups |
| 2 |
Oil |
3 tablespoons |
| 3 |
Salt |
to taste |
| For filling- |
| 4 |
Moong dal, soaked for 1 hour |
1 cup |
| 5 |
Fennel seeds [saunf], crushed |
1/2 teaspoon |
| 6 |
Garam masala |
1 teaspoon |
| 7 |
Red chili powder |
1 teaspoon |
| 8 |
Coriander powder |
1/2 teaspoon |
| 9 |
Whole coriander seeds, crushed |
1/2 teaspoon |
| 10 |
Cumin seeds |
1/2 teaspoon |
| 11 |
Asafetida [heeng] |
a pinch |
| 12 |
Salt |
to taste |
| 13 |
Oil |
1 tablespoon |
| 14 |
Fresh coriander leaves, chopped |
1 tablespoon |
| Method |
For cover- Combine all the ingredients of cover in a bowl, add enough water to
knead to a soft dough. Cover and set aside.
For filling-Boil dal in water for 5 minutes. Heat oil in a pan over medium heat,
add cumin and crushed coriander seeds and let it splutter. Add
asfoetida, stir, then add red chili powder, garam masala, coriander
powder and salt and stir, add dal and cook until fried. Set aside to cool.
Roll the dough into several small rotis, stuff with dal, roll again and fry it in
Hot oil until golden brown.
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| Servings - as per size |
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| Introduction
of the dish |
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Kachori is most often made during festivals in India. It is
sort of fried bread.
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