Ingredients: Hinger Kachori
- 1 cup All Purpose Flour/Maida
- 1/2 cup Urad Dal (Biuli Dal)
- 1/4 tsp Hing (Asafoetida)
- 1/2 inch Ginger
- 1/4 tsp Fennel Seeds (Saunf)
- Oil to deep fry
Stuffing : Soak the Urad Dal for about 30 minutes, and grind to a coarse paste with green chillies, Ginger and Fennel Seeds. Then heat oil in a pan, add the Hing (Asafoetida) and the Paste. Stir constantly to avoid sticking. When the mixture dries up it is ready to be used as the stuffing for the Kachori.
Kachori: Take the 1 cup of Flour/Maida in a bowl and add 2 tbsp of oil, salt and mix well. Then knead the dough using warm water and keep it covered for 30 minutes. Make small balls of the dough and stuff with the Dal Mixture and roll them out. Typically these Kachoris are deep fried in Ghee (Clarified Butter) but I use Canola Oil to deep fry them.
Heat enough oil in a wok and carefully slip the rolled Kachori in the hot oil and deep fry them. I served them with Cholar Dal(Bengal Gram Lentil).