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by Sadika Inamdar
• 2 CUP MAIDA
• 1 TSP SALT
• 1 TSP AJWAIN
• 1/4 CUP OIL
• FILLING
• 2 CUP MOONG DAL
• 3 TBSP OIL
• 1 TBSP MASALA
• 1/4 TSP HING
• 1 TSP CORIANDER POWDER
• 1 TSP AMVHOOR POWDER
• 1 TSP GARAM MASALA
• 1 TSP KASURI METHI
• 1 TSP SALT
• KACHORI FILLING MASALA
• 2 TBSP DHANIYA POWDER
• 1 TBSP BLACK PAPPER POWDER
• 1 TBSP SAUF
• 1 TSPJEERA
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•
Mix 2 cups maida, 1 tsp salt, and 1 tsp ajwain in a bowl.
Add ¼ cup oil and rub into the flour until crumbly.
Add water gradually and knead into a soft dough.
Cover and rest for 30 minutes.
Wash and soak 2 cups moong dal for 2–3 hours.
Drain and coarsely grind.
Heat 3 tbsp oil in a pan.
Add ¼ tsp hing and jeera.
Add ground moong dal and roast until dry and aromatic.
1 tbsp coriander powder
1 tsp amchoor powder
1 tsp garam masala
1 tsp kasuri methi
1 tsp salt
2 tbsp dhaniya powder
1 tbsp black pepper powder
1 tbsp saunf
Divide dough into small balls.
Roll each ball slightly, place filling in the center, and seal tightly.
Flatten gently into kachori shape. SHOWN AS A VIDEO
Deep fry on medium flame until golden and crisp.
*🌿Serving
Serve hot with tamarind chutney, green chutney, or spicy aloo sabzi.
Perfect for festive spreads or tea-time snacks.
*Tip for Your Style
Add sesame seeds to the dough for crunch.
Serve with saffron-flavored yogurt dip for a fusion twist.
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