Chana Dal Kachori

Ingredients list for Chana Dal Kachori

• 1/2 cup Split Bengal gram (chana dal) soaked for 30 minutes and drained
• 1 cup Refined flour (maida)
• 1/4 teaspoon Baking soda
• to taste Salt
• to drizzle tablespoons Hot oil
• 1 tablespoon Ghee
• 1 inch Ginger finely chopped
• 1 Green chilli chopped
• 6-8 Cashewnuts roughly chopped
• 1 teaspoon Red chilli powder
• 1/4 teaspoon Fennel powder
• 1 teaspoon Coriander powder
• a pinch Asafoetida
• to taste Salt
• 1 teaspoon Garam masala powder
• 1 tablespoon Lemon juice
• to deep fry Oil

Method

1. Take refined flour in a bowl, add baking soda, salt, 2½ tbsps hot oil and sufficient water and knead into soft dough. Drizzle some oil over the dough, cover and set aside.
2. Put the drained split Bengal gram in a mixer jar and grind coarsely with very little water.
3. To make the stuffing, heat ghee in a non-stick kadai, add ginger, green chilli, cashew nuts and ground gram, mix well and sauté for 2-3 minutes.
4. Add chilli powder, fennel powder, coriander powder, asafoetida, salt, garam masala powder and a little water, mix well and cook for 4-5 minutes. Remove from heat, add lemon juice, mix well and set aside to cool down to room temperature.
5. Heat sufficient oil in another kadai.
6. Divide both dough and stuffing mixture into equal portions. Stuff each dough portion with a portion of the stuffing, shape into balls ensuring that the stuffing is completely covered with the dough.
7. Slide in the kachoris into hot oil and deep-fry, on low heat, till golden brown. Drain on absorbent paper.
8. Arrange on a serving platter and serve hot.