Hinger kochuri hing ki kachauri

Name: Hinger kochuri hing ki kachauri
Total time: 1200 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 150 gm refined flour; 100 gm urad daal(soaked and strain); 50 gm funnel seeds(soaked and strain); 1/2 tsp Asafoetida; 1 inch ginger; 1 tsp mustard oil; 2-3 green chilli; to taste Salt; as needed Refined oil for deep fry; 2 cup warm water

Asha Ranjan @cook_15376448

#goldenapron
#westbengal
#week6
#post6

Asha Ranjan @cook_15376448

#goldenapron
#westbengal
#week6
#post6

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Ingredients

15-20min.

2-3 servings

150 gmrefined flour
100 gmurad daal(soaked and strain)
50 gmfunnel seeds(soaked and strain)
1/2 tspAsafoetida
1 inchginger
1 tspmustard oil
2-3green chilli
to tasteSalt
as neededRefined oil for deep fry
2 cupwarm water

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Steps

15-20min.

1

Make a soft dough of refined flour with adding 1/4 tsp salt,1tsp of refined oil.with help of warm water.and keep it to rest for 30-60 min.
2

Take a mixer jar add soaked urad daal,funnel seeds,green chilli,ginger and make a Coursly paste of it.now heat mustard oil into pan.
3

Add asafoetida saute for 30min.than add Coursly made paste fry it for 7-8 min.on medium flame add salt and mix it.lastly add some more asofoetida and mix it.now it's done switch off the flame and transfer it into onther bowl.keep it to cool.now heat refined oil into pan.
4

Cut small pieces of dough.fill the mixture into it.
5

Make all kachauri with the help of rollar board.make all the kachauri like that.
6

Now fry kachauris into heat ed oil on medium flame to both side till it's cooked and holden colour.
7

Now ready to eat our all kachauri serve it hot with potato gravy.