Kachori

• Plain flour - 1 1/2 cup
• Oil3 tbsp
• Salt to taste
• Cold water to knead dough

• Yellow moong dal washed and soaked for 1/2 hour - 1 cup
• Garam masala - 1 tsp
• Red chili powder - 1 tsp
• Dhania (coriander) powder - 1/2 tsp
• Coriander seeds crushed coarsely - 1/2 tsp
• Fennel (saunf) seeds crushed coarsely - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Coriander leaves finely chopped - 1 tbsp
• Salt to taste
• Asafetida - 2-3 Pinches
• Oil - 1 tbsp
• Oil to deep fry
• Plain flour for patching - 1 tbsp

1. Mix flour, salt and oil, knead into soft pliable dough.
2. Keep aside for 30 minutes.

1. Put plenty of water to boil. Add dal.
2. Boil dal for 5 minutes, drain. Cool a little.
3. Heat oil in a heavy pan.
4. Add all seeds whole and crushed,  allow spluttering.
5. Add asafetida, mix. Add all other ingredients.
6. Mix well. Do not smash the dal fully.
7. But enough to make the mixture.
8. Remove from the gas, cool.
9. Divide into 15 portions.
10. Shape into balls with greased palms.
11. Keep aside.

1. Mix water and 1 tbsp flour for patching.
2. Keep aside.
3. Take a ping pong ball sized portion of dough.
4. Knead into round. Roll into 4" diameter. Round.
5. Place one ball of filling at centre.
6. Pick up round and wrap ball into it like a pouch.
7. Break off excess dough carefully.
8. Do not allow cover to tear.
9. Press the ball with palm, making it flattish and round.
10. Repeat for 4-5 kachories.
11. Deep fry in hot oil, on low flame only. Turn and repeat for other side.
12. If the kachori get a hole anywhere, apply some paste.
13. Fry till golden and crisp. Small bubbles must appear over kachori.
14. Drain and serve hot.