Indori kachori

Name: Indori kachori
Total time: 3000 s
Yield: 2 - 4 persons
Cuisine: Indian
Ingredients: 1 small bowl moong dal; 3 tsp oil; 1 teaspoon - fennel powder; 1/2 tsp salt; 1/2 tsp red chilli powder; 3 tsp besan; 1/2 tsp rock salt; 1 tsp amchur powder; 3 tsp powder sugar; 1 small bowl of all purpose flour; 3 tsp oil for dough; 2 tsp mithi chutney (amchur & jaggery); 3 tsp mint coriander leaves chutney; 2 tsp curd; 2 tsp nylon sev; 2 tsp coriander leaves

Jigisha Modi @Jigisha_16

#CA26
#Week30
#Amchurpowder

Jigisha Modi @Jigisha_16

#CA26
#Week30
#Amchurpowder

Saved

Ingredients

50 minutes

2 - 4 persons

1small bowl - moong dal
3 tspoil
1 teaspoon- fennel powder
1/2 tsp salt
1/2 tsp red chilli powder
3 tspbesan
1/2 tsp rock salt
1 tspamchur powder
3 tsppowder sugar
1small bowl of all purpose flour
3 tspoil for dough
2 tspmithi chutney (amchur & jaggery)
3 tspmint coriander leaves chutney
2 tspcurd
2 tspnylon sev
2 tspcoriander leaves

Saved

Steps

50 minutes

1

Soak the moong dal in hot water for 5-6 hours. Then crush it in a mixer until it is half-crushed.
2

Heat oil in a pan, add all the spices and crushed moong dal and mix well. Allow the mixture to cool.
3

Gather the all purpose flour,oil and make a dough. Cover and keep aside for 10 minutes. Then knead the dough and make balls from it.
4

Roll medium size puri from the dough. Put the mixture in the puri, close it gently and knead it again gently. Do not make it too thin.
5

Once all the kachori are filled, fry them in oil. While serving, place the kachori on a plate, pour chutney and curd over it, sprinkle with sev and coriander and serve.