Mini Stuff Kachori

Name: Mini Stuff Kachori
Total time: 18000 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 tsp Cumin Seeds; 50 gm Gram White Urad Daal; 1/4 tsp Asafoetida; 1 tsp Red Chilli Powder; 1 tsp Mango Powder; 1 tsp Garam Masala; 1/4 tsp Turmeric Powder; 10 Green Chilli; 10-15 Coriander Leaves; 2 tsp Salt; as needed Oil For Frying; 2 cup Refiend Flour

Charu Aggarwal @princesscharu

Delhi-NCR

Kachori is mouthwatering in India. You can eat them in breakfast, lunch, dinner, marriage, festival or any other occasion. But you cannot store every kachori. Mini Kachori is one of the best item to store. You can carry while travelling on a long route.

Charu Aggarwal @princesscharu

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Ingredients

2.5 Hours

8 servings

1 tspCumin Seeds
50 gmGram White Urad Daal
1/4 tspAsafoetida
1 tspRed Chilli Powder
1 tspMango Powder
1 tspGaram Masala
1/4 tspTurmeric Powder
10Green Chilli
10-15Coriander Leaves
2 tspSalt
as neededOil For Frying
2 cupRefiend Flour

Saved

Steps

2.5 Hours

1

In a pan add 2 spoon oil. After heating up oil add cumin seeds, and all the spieces. Now add urad daal and mix all the spices. Roast the daal finely and add chopped green coriander. Our stuffing is ready. Let it cool.
2

Soak white urad daal for 2 hours. After 2 hours strain water and spread on a thick cotton cloth for 10 minutes, so that cloth can absorve water.
3

In a bowl add refiend flour, 1/4 cup oil salt and make a dough with chilled water and make a dough. Just bind it. Don't mash it. Keep it aside for 20 minutes and cover it with a wet cloth.
4

After 20 minutes make small balls and roll with rolling pin. Fill it with stuffing and close it with asides like we do while preparing stuff parathas. Keep aside and make rest of balls.
5

Now add oil in kadhai for frying. Heat the oil. Oil should not be excess in heat. Now add stuff balls in kadhai and fry them on low flame.
6

Let them a little bit cool for a crisp. Serve them with Chutney, Cold Drink, Juice or any other. You can serve them as breakfast with tea.
7

You can also store them for 15-20 days in an air-tight container.