Dal kachori

INGREDIENTS
all purpose flour/ atta  1/2 kg ( or you can mix both flours)
ghee 6 + 2 tbsp
moong dal  1 cups
hing 1/8 tsp
garam masala  1 tsp
jeera  1 tsp
turmeric pdr  1/2 tsp
salt to  taste
mustard seeds  1/2 tsp
coriander leaves finely chopped 2-3 tbsp
curry leaves 1 sprig finely chopped
ginger 1 "
green chilies to taste
oil for frying

METHOD
soak dal for about 3 hours, grind it along with ginger and green chilies to a thick paste
heat 2 tbsp ghee in a kadai, add mustard seeds, once it crackles, add jeera, hing, curry leaves , add the ground dal, turmeric, garam masala, coriander leaves, salt and fry till the mixture is dry on a low flame stirring continuously. remove, cool
For the dough
add 6 tbsp hot ghee to the flour, along with salt, mix well, add enough water to make a soft dough. rest the dough for 30 minutes, knead well again, dust flour, take small lemon size balls of the dough, roll like small puris, put enough stuffing, cover carefully from all sides, fry in hot oil, till crisp, drain well, serve with hot and sweet chutney.

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CHANA DAL KACHORI- RAJASTHANI STYLE

INGREDIENTS

cooked chana dal  1 cup
oil  3 tsp
ginger-garlic paste  2 tsp
green chillies 3-4 or to taste
ginger  1"
saunf/ fennel seeds 2 tsp
coriander pdr.  1 tsp
salt to taste
oil for frying
water to boil
maida  1 cup
semolina  2 tbsp

METHOD

grind chana dal with green chillies, ginger, fennel seeds to a smooth paste with as little water as possible, so best to grind chillies, ginger, fennel seeds, then add dal
heat 3 tsp oil in a heavy pan, add the ginger-garlic paste, saute, add coriander pdr, saute
add the ground paste, salt to taste, keep stirring continuously till the mixture becomes dry. cool
make dough with flour, semolina, with wee bit of salt to a stiff dough.
take small portion of the dough, spread it little in your hand, put the dal mixture, cover it well from all sides, flatten in slightly
make all in the same way, in the meantime, keep a big pan of water, add little salt & 1 tsp oil to it
add the flattened balls, let it cook for about 10 minutes, on low flame, once they float on top, drain them well, keep them on a paper towel, so that the excess moisture is drained
then deep fry in medium flame till brown
serve hot with mint chutney or sweet chutney or ketchup




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