Description Edit

  • Ethnicity - Awadhi, North Indian
  • Type of meal - Party, Lunch, Dinner

Ingredients Edit

For the Filling :

Directions Edit

  1. Make a not too soft dough using flour, salt, oil and water.
  2. For filling :
  3. Boil the daal by adding little water to just cooked consistency, be careful it should not get mushy.
  4. In a pan add oil and add asafoetida, ginger, chillies, salt, chilli powder, garam masala powder and amchur. saute for few seconds and add the cooked daal. Cook for a minute or two, stirring in between. Remove from heat and allow to cool.
  5. Heat the sufficient oil in a kadai for frying kachoris.
  6. Take the flour dough and divide it into even sized balls and roll into a small poori and put the filling in the center. Gather the edges and seal. Now again roll it like a poori. Make all kachoris in the same manner.
  7. Now add the kachori to the heated oil and fry till golden and crisp (one at a time )
  8. Drain on a paper to remove access oil and serve hot with Aloo ki sabzi and khatta-metha kadoo.
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