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METHOD
Take whole-wheat flour in a bowl. Add salt, four tablespoons of oil and mix. Add sufficient water and knead into a medium soft dough.Boil the moong dal in half cup of water till just cooked and dry. Mash lightly.
Heat two tablespoons of oil in a kadai. Add asafoetida, ginger, green chillies, moong dal, garam masala powder, red chilli powder, amchur, salt and mix. Sauté for few minutes.
Remove from heat and transfer the mixture into a bowl and mash slightly.
Divide the dough into even sized balls. Roll them slightly, put the stuffing and gather the edges to seal. Roll into a ball again and flatten slightly. Roll as for poories with hand or rolling pin.
Heat sufficient oil in a kadai and fry the kachories till light golden. Drain onto an absorbent paper.
Serve hot.
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