Deep fried dumplings stuffed with spicy split black gram mixture
- Maida (refined flour) – 2 cups
- Table salt – to taste
- Baking soda – ½ teaspoon
- Water – ½ cup
- Vegetable oil – for frying
- For the filling
- Dhuli urad dal (split skinless black gram) – ½ cup
- Pure ghee – 3 tablespoons
- Fresh ginger, peeled and finely chopped – 1 inch piece
- Green chile, chopped – 1 no
- Asafoetida – a pinch
- Coriander powder – 1 teaspoon
- Cumin powder – ½ teaspoon
- Red chile powder – 1 teaspoon
- Saunf (fennel) powder – ¼ teaspoon
- Cashewnuts, roughly chopped – 6-8 no
- Kishmish (raisins) – 1 tablespoon
- Sugar – ½ teaspoon
- Lemon juice – 1 tablespoon
- Sift the flour with the ¾ teaspoon salt and baking soda into a deep bowl. Add 5 tablespoons (75 ml) of oil and combine well. Add ½ cup (100 ml) water and knead the flour into a soft dough. Cover the bowl with a dampened muslin cloth and set it aside for 1 hour.
- Wash the urad dal well 2 to 3 times and soak in 2 cups (400 ml) of water for 2 hours. Drain in a colander. Place the soaked dal in a blender jar, add ¼ cup (50 ml) water and blend to a coarse paste.
- Heat a non stick small wok on high heat and pour in the ghee on medium heat. When small bubbles appear at the bottom of the wok, add the gram paste, ginger, chile, asafetida, coriander powder, cumin powder, chile powder, saunf powder, cashewnuts and raisins. Sauté the mixture for 5-6 minutes or till the mixture is completely dry and begins to stick to the bottom of the pan.
- Add the sugar, remaing salt and lemon juice. Mix well and take the pan off from the stovetop. Transfer the contents into a bowl and allow the mixture to cool completely. Divide the mixture into 16 portions.
- Divide the dough into 16 portions and shape each into a ball.
- Place the ball on a flat surface and using a rolling pin, roll it out into a small chapatti about 5 centimeters in diameter. Ensure that it is thinner around the edges and thicker in the centre.
- Place a portion of stuffing in the centre of this dough round and bring the edges together. Pinch them hard together so that the edges stick together. Pick it up in your palm and gently reshape into a ball with a light hand. This is a kachori. Use the remaining dough and stuffing to make 15 more kachoris.
- Place a non stick large wok on high heat and pour in the oil. When small bubbles appear at the bottom of the wok, gently slide in half the kachoris into the hot oil and fry them on low heat for 10-15 minutes. The crusts should look golden brown and crisp. Using a slotted spoon transfer the kachoris onto an absorbent paper.
- Serve with sweet date and tamarind chutney.