Sift flour, salt and soda bicarbonate together. Add oil and mix well. Knead into a soft sough using sufficient water. Cover with a moist cloth and set aside.
Wash urad dal well and soak in tow cups of water for an hour. Drain and coarsely grind using a little water.
Peel, wash and finely chop ginger. Remove stem, wash and chop green chilli. Roughly chop cashewnuts. Wash raisins and pat dry.
Heat ghee in a kadai and add ground dal, ginger, green chilli, asafoetida, coriander powder, cumin powder, red chilli powder, fennel powder, cashewnuts and raisins. Cook till all the moisture has dried up.
Add sugar, salt and lemon juice. Mix well and remove form heat and let mixture cool. Divide into sixteen portions.
Divide flour dough into sixteen equal balls. Roll our into small puris so that they are thinner around the edges and thicker in the centre.
Place a portion of stuffing in the centre and bring edges together to form a ball. Flatten slightly.
Heat sufficient oil in a kadai and deep fry kachoris on low heat for three to five minutes or until golden brown and crisp.
Serve with tamarind chuteny. |
