Wash dhuli urad dal well and soak in three cups of water for three to four hours. Drain and grind coarsely.
Remove stems, wash and finely chop green chillies. Peel, wash and finely chop ginger. Clean, wash and chop coriander leaves. Coarsely powder cumin seeds.
Take two tablespoons of oil in a frying pan, add asafoetida, green chillies, ginger, coriander leaves, chaat masala and coarsely ground cumin seeds. Mix well and add salt to taste. Add ground dal. Mix and continue to saute for two to three minutes till mixture is dry. Remove from heat and divide into twelve to sixteen portions.
Sieve maida and mix in two tablespoons of oil and salt to taste. Knead into a stiff dough using water as required.
Divide dough into twelve to sixteen portions and roll into small balls. Flatten slightly and stuff a portion o the dal mixture. Shape into a ball and roll into three-inch puris so that they are thinner around the edges and and thicker in the center.
Heat sufficient oil in a kadai. When moderately hot, add a few kachoris. Continue to fry on low heat, turning kachoris once to twice till crisp and golden. Drain onto an absorbent kitchen paper.
Serve hot with any pickle, chutney or sauce of your choice |
