Kachori

Today I am going to show you how to make crispy kachori with tasty masala inside it . Flaky and tasty kachori made with a spiced moong lentils stuffing.There are many varieties of kachori recipes in indian cuisine and the moong dal kachori is most popular one. 

Ingredients for making kachoris
To prepare dough:
2 cup maida
 ½ tablespoon salt
4 tbsp oil
¼tsp baking powder
For stuffing ingredients are:
1 tbsp oil
1 tablespoon coriander seeds
1 tbsp sugar
1 tbsp fennel
2 tbsp besan
1 teaspoon cumin
1 teaspoon red chilli powder
1 teaspoon coriander powder
½ teaspoon turmeric
½ teaspoon sesame/ til
Pinch of asafoetida/hing
Pinch of chaat masala
½ lime
Salt to taste
Oil for deep frying

Directions
Take all purpose flour (maida),add salt oil/ghee and rub with your fingertips.

mix the flour till it gets  bread crumb texture
knead the dough not too soft and not too hard
Cover and rest for 10 to 15 minutes
While the dough is resting, will prepare the stuffing.
Soak the moog dal 2hours a head,then strain the water .

Grind the moon dal for 5 seconds , do not make  paste.
This are the spices and flavours 
Heat the oil and add all the spices one by one at last add besan and roast for few minutes or until  the nice Aroma comes.
Then add the moong dal that we have grind and  besan we have used to absorb the  moisture from the dal.
Your stuffing masala is ready
The dough has been rest and we have uncovered it. again need for 2 to 3 minutes
Now make the round ball of the dough and of the stuffing masala, the dough  has to be big as compared to the stuffing masala.
As you can see in the picture below.
Now put the stuffing inside the dough and cover it . 


Now roll with the rolling pin (belan)


Now heat the oil and deep fry the kachori on low ,medium flame.
Once it is golden brown then  it's ready . It consumes  8 to 10 minutes to fry aleast.
kachoris are ready granish with fried chilly.
Enjoy it as morning and evening snack.

Note 
The tricks to get Chrispy and Flaky kachori is to fry on low medium flame it takes time but come out in very nice texture.

It also depends on the the thickness of the kachori it has to be  approximately 0.3 to 0.5 mm.

The stuffing has to be dried or it will make your kachori soft, so Saute stuffing properly to get nice texture and most important use the besan to absorbs the moisture of the moong dal.