Ingredients:
Prepare Dough:
- Sunridge Chakki Atta 2 & ½ Cups
- Namak (Salt) 1 & ½ tsp or to taste
- Ghee 4-5 tbs
- Lukewarm water 1 & ½ Cup or as required
Prepare Mong Daal Filling:
- Mong daal (Yellow lentil) 1 Cup (soaked 2 hours)
- Cooking oil 2 tbs
- Zeera (Cumin seeds) 1 tsp
- Sabut dhania (Coriander seeds) crushed 1 tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Namak (Salt) 1 tsp or to taste
- Garam masala powder ½ tsp
- Chaat masala 1 tsp
- Baisan (Gram flour) 4 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Hari mirch (Green chilli) chopped 2
- Hara dhania (Fresh coriander) chopped 2 tbs
- Water ¼ Cup or as required
- Cooking oil for frying
Directions:
Prepare Dough:
In a bowl,add chakki atta,salt,ghee & mix well until it crumbles.
Gradually add lukewarm water & knead until dough is formed,cover & let it rest for 30 minutes.
Prepare Mong Daal Filling:
In a chopper,add yellow lentil,chop coarsely & set aside.
In a frying pan,add cooking oil,cumin seeds,coriander seeds & mix.
Add red chilli powder,salt,garam masala powder,chaat masala & mix well for a minute.
Add gram flour,mix well & cook for 2-3 minutes.
Add ginger garlic paste,green chilli,fresh coriander,coarsely chopped yellow lentil & mix well.
Add water and mix well,cover & cook on low flame until 3/4th done (6-8 minutes).
Let it cool.
Knead dough again until smooth (2 minutes) then divide into 10 portions,take a portion & make a ball (65g each) and roll out with the help of rolling pin.
Place lentil mixture in the center of dough,gather all sides,twist,pinch & seal the ends,make a ball & roll out with the help of rolling pin (makes 13-14).
In a wok,heat cooking oil and fry kachoris on low flame from both sides until golden brown & crispy (approx. 12-15 minutes).
Serve with chutney or tarkari.
Ajza:
Prepare Dough:
- Sunridge Chakki Atta 2 & ½ Cups
- Namak (Salt) 1 & ½ tsp or to taste
- Ghee 4-5 tbs
- Lukewarm water 1 & ½ Cup or as required
Prepare Mong Daal Filling:
- Mong daal (Yellow lentil) 1 Cup (soaked 2 hours)
- Cooking oil 2 tbs
- Zeera (Cumin seeds) 1 tsp
- Sabut dhania (Coriander seeds) crushed 1 tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Namak (Salt) 1 tsp or to taste
- Garam masala powder ½ tsp
- Chaat masala 1 tsp
- Baisan (Gram flour) 4 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Hari mirch (Green chilli) chopped 2
- Hara dhania (Fresh coriander) chopped 2 tbs
- Water ¼ Cup or as required
- Cooking oil for frying
Directions:
Prepare Dough:
Bowl mein chakki atta,namak aur ghee dal ker crumble hunay tak ache tarhan mix ker lein.
Thora thora ker ka neem garam pani shamil karein aur ghond ker dough tayyar ker lein aur dhak ker 30 minutes kliya rakh dein.
Prepare Mong Daal Filling:
Chopper mein mong daal dal ker coarsely chop ker lein & side per rakh dein.
Frying pan mein cooking oil,zeera aur sabut dhania dal ker mix ker lein.
Lal mirch powder,namak,garam masala powder aur chaat masala dal ker ek minute kliya ache tarhan mix ker lein.
Baisan dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Adrak lehsan paste,hari mirch,hara dhania aur coarsely chopped mong daal dal ker ache tarhan mix ker lein.
Pani dal ker ache tarhan mix karein aur dhak ker halki ancch per 3/4th done ho janay tak paka lein (6-8 minutes).
Thanda ker lein.
Dough ko smooth hunay tak dubara ghond lein (2 minutes) phir 10 portions mein cut ker lein,ball bana lein (65g each) aur rolling pin ki madad sa bail lein.
Dough ka center mein daal mixture dal dein,sides ko gather ker ka twist aur pinch ker lein aur ends ko seal kerka ball bana lein aur rolling pin ki madad sa bail lein (makes 13-14).
Karahi mein cooking oil garam karein aur kachoris ko halki ancch per golden brown & crispy hunay tak fry ker lein (approx. 12-15 minutes).
Chutney or tarkari ka saath serve karein.
