- Ingredients 9 Count
- Nutrition 470 Calories
- Directions 35 Minutes
For the covering
Refined flour 100 gms.
Soda bicarb ¼ tsp.
Water to knead As required
Rava 50 gms.
Ghee 2 tbsps.
Oil for frying As required
Bread, slices 6 nos.
Salt 1 tsp.
For the filling
Moong dal 225 gms.
Ginger 1 " piece.
Coriander leaves 1 cup
Green chilies 5 nos.
Asafoetida ½ tsp.
Coriander-cumin powder ½ tsp.
Raisins 50 gms.
Chili powder 1½ tsp.
Turmeric powder ¾ tsp.
Lime 2 nos.
Sugar 1 tsp.
Ghee 3 tbsps.
Salt To taste.
Kachori Method :
1.Wash, soak the dal overnight and next morning grind it coarsely.
2.Grate the ginger, chop green chilies and grate the coconut.
3.Heat ghee, add the coarsely ground dal and sauté over medium heat.
4.Add the grated coconut, coriander leaves, green chilies, turmeric powder, chili
powder and salt to taste.
5.Stir, add the lime juice and sugar, and cook for a few more minutes .
6.Once the mixture becomes nice and dry, add the raisins and seasonings.
7.For the dough add salt to the sieved flour and rub ghee into it.
8.Add the rava and enough water and knead into a stiff dough.
9.Rest the dough for 45 minutes, then knead well again and divide into equal
10.Roll out each ball to a 4 inch diameter and put some filling in the center.
11.Bring all the edges together, seal using a little water and roll into a round ball.
12.Heat oil in a kadhai and deep fry the kachories on a medium flame till golden
13.Drain off excess oil and place the kachories on a tissue paper so as to remove
the excess oil.
14.Serve with tamarind chutney.
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