1/2 cup urud dal
2 cup water
1 1/2 tbsp vegetable oil
1/8 tsp mustard seeds
1/8 tsp cumin seeds
1/8 tsp turmeric powder
1/8 tsp chillie powder
1/2 tsp salt
1 cup flour
1/2 tsp salt
1 tbsp oil
1/4 warm water add little at a time
oil to fry
Mix flour, salt and oil then slowly add warm water and knead till the dough forms a stiff but soft ball. Knead to make it smooth keep it aside covered for at least 1/2 hour to 3 hours. Longer than 1/2 hour would be better.
Wash urud dal and cook with 2 cups water in medium heat slightly closed until it is soft for about 45 minutes to 1 hour. The liquid will be absorbed and the dal will be soft but not completely cooked.
Transfer the urud dal to a food processor and grind to a smooth puree.
Heat oil add mustard seeds then add cumin seeds. Add the pureed dal and spices and stir by pushing it with a back of a spoon and stirring by lifting it to prevent it from burning to the bottom of the pan. This will take 2 to 3 minutes. Cool it to room temperature and make 10 balls and keep it aside.
Make 10 balls with the dough. Roll each ball to about 4" diameters with a rolling pin and put one ball of the filling in the centre. Bring the sides together and close it into a ball.
Flatten with the palm of your hand gently to make a 3" diameter. Take the flattened disc into your hands and keep pressing the sides while rotating to make sure all sides are even. There is no need to use oil or flour as it is fairly dry.
Keep the discs covered with a cloth or plastic wrap while making the rest.
Heat oil in high heat then reduce a little to medium high heat. When kachori is placed in the hot oil it will have bubbles of oil around it, if this doesn't happen the oil is not hot. If it gets dark too fast, which is within in a second or two then it is too hot.
Put one kachori at a time and fry till it is golden brown, press with a back of the spoon it will puff up a little while frying. Then turn the other side and fry till it is golden brown. Remove from heat on to an absorbent paper towel and serve hot with tamarind chutney, coriander chutney or mint chutney.
This savoury snack can be eaten on its own or with gravy.
Update: Can add other fillings to the dough.
This goes to MLLA #33 at Ammalu's kitchen, breakfast ideas, B for breakfast, flavours of Maharashtra, A.W.E.D India at taste of pearl city and Food palette series brown.
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