Dahi kachori
Ingredients for kachori
- Flour 2 cups
- Semolina 1 cup
- Gram flour 1 cup
- Chili powder 1 tsp
- Salt ½ tsp heaped
- Oil for frying
Ingredients for filling
- Chic piece boil 1 cup
- Khatai powder 1 tsp
- Chili powder 1 tsp
- All spice ½ tsp
- Roasted and crushed cumin ½ tsp
- Salt ½ tsp
- Whole moong soaked and boiled ½ cup
Ingredients for garnishing
- Yogurt 2 cups whipped
- Tamarind chatni
Method for kachori
- Dry roast gram flour in a pan for a few minutes on a low flame, remove from flame add salt, chili powder and sufficient water to form into a dough, keep aside, combine together flour and semolina, add sufficient water and knead into a dough, break small balls, flatten a little and fix a small ball make of gram flour dough, fold and roll into a small puri, deep fry in hot oil until golden and crisp. Remove and keep aside.
To assemble
- Combine boiled chana, boiled whole moong, khatai powder, chili powder, all spice, cumin and salt, make a big hole in the centre of each kachori, fill in the chana and daal mixture, pour whipped curd and tamarind chatni over it, garnish with sev and coriander leaves, serve immediately.
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