Cassava dal kachori

Cassava dal kachori

components

For the pellet

3/4 cup of flour

2 tsp melted ghee

Salt, to taste

to complete

1 1/2 cups yellow mung beans, drained after soaking the night before

2 tsp oil

1/2 tsp cumin

Try 1/2 tsp

1/2 tsp fennel

1/2 tsp sesame seeds

1/2 tsp asafoetida

1/2 tsp turmeric

1/2 tsp chili powder

1/2 tsp red-green chili paste

2 tsp fennel powder

2 tsp sugar

Salt, to taste

Another important thing

Oil, for frying

to serve

Date-Tamarind Chutney

proceedings

For the pellet

Mix all the ingredients in a bowl and add required water to make a soft dough.

Divide this ball into 10 to 12 equal parts, each part measuring 63 mm. m. After shaping it into a circle, wrap it in a damp muslin cloth and set it aside.

to complete

Drain the mung beans and put them in a bowl, add 2 to 3 tablespoons of water, put the bowl in a pressure cooker, cook for 1 whistle of the cooker.

Let the steam escape before opening the lid of the pressure cooker. After that drain the mung beans again and keep it aside.

Heat oil in a wide non-stick pan, add cumin seeds, cumin seeds, cumin seeds, sesame seeds and asafoetida seeds and saute them for few seconds on medium heat.

When the seeds start to crackle, add mung dal, turmeric, chilli powder, red-green chilli paste, fennel powder, sugar and salt, mix well and cook on medium heat for 3 to 4 minutes stirring continuously.

After that take it off the heat and keep it aside to cool a little.

Divide this filling into 10 to 12 equal parts and keep aside.

Next way

Place one piece of woven fabric on a flat dry surface, place a piece of stuffing in the middle, fold the edges to the center and close it at the top.

After folding it like this, take it in hand and prepare round kachori.

Prepare the rest of the kachori according to method number 1 and 2.

Heat oil in a pan, add a few kachoris in it and fry them till they become crispy and golden brown on all sides.

After that, drain it on a tissue paper and serve it hot.