1/2 cup moong daal
1/2 cup besan
2 cup maida
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp muster seeds
1/2 tsp fennel seeds
1/2 tsp turmeric powder
2 tsp red chilly powder
1/2 tsp cumin powder
2 tsp garlic-ginger paste
finely chopped coriender leaves
lemon juice - 1 tbsp
sugar - 1/2 tsp
salt to taste
pinch of baking soda
oil to deep fry
Procedure:
1.Soak moong daal for 5-6 hours.
2.In one bowl take maida,add pinch of cumin powder, baking soda, salt, 2 tsp oil in it.
Knead it & make a thick dough by adding water & keep it aside for a hour.
3.Grind soaked daal in a grinder without adding water (do not grind it fine , keep somewhat thick).
4.Heat a non stick pan with 3-4 tsp oil ,add cumin, fennel, mustard & corindar seeds & let them splutter. Now add ginger garlic paste & then add turmeric powder ,chilly powder, coriander powder.Add ground daal & mix it well and cook it for 3-4 min.
5.Now add besan in it & again cook it for 4-5 min.
6.Finally add salt ,lemon juice , sugar, coriander leaves & remove it from fire and allow to cool it.
7.Divide dough into small portions & make a small puri of every portion by rolling it.
8. Then place a small mixture in a centre of puri & wrap it like a pouch without a tear.
Press it with palm to make it flat & repeat the same procedure for all remaining puri .
1.Soak moong daal for 5-6 hours.
2.In one bowl take maida,add pinch of cumin powder, baking soda, salt, 2 tsp oil in it.
Knead it & make a thick dough by adding water & keep it aside for a hour.
3.Grind soaked daal in a grinder without adding water (do not grind it fine , keep somewhat thick).
4.Heat a non stick pan with 3-4 tsp oil ,add cumin, fennel, mustard & corindar seeds & let them splutter. Now add ginger garlic paste & then add turmeric powder ,chilly powder, coriander powder.Add ground daal & mix it well and cook it for 3-4 min.
5.Now add besan in it & again cook it for 4-5 min.
6.Finally add salt ,lemon juice , sugar, coriander leaves & remove it from fire and allow to cool it.
7.Divide dough into small portions & make a small puri of every portion by rolling it.
8. Then place a small mixture in a centre of puri & wrap it like a pouch without a tear.
Press it with palm to make it flat & repeat the same procedure for all remaining puri .
9.Heat a heavy based pan with oil for deep frying and fry kachori on medium heat till golden brown & crispy.
10.Serve hot with tamarind chutney , your favourite chutney.
10.Serve hot with tamarind chutney , your favourite chutney.
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