KACHOORI

For Filling
Urad daal (white lentil) ½ teacup
moong daal (yellow lentil) ½ teacup
(soak both these white lentil and yellow lentil overnight or atleast six hours, blend in mixer grinder to a paste)
Ginger crushed ½ teaspoon
Green chilies crushed 6
Garam Masala powder 1 teaspoon
Coriander powder ½ teaspoon
Cumin Seeds (roasted and powdered) ¾ teaspoon
Chilli Powder ½ teaspoon
Turmeric powder ¼ teaspoon
Salt to taste
Ghee/Oil 2½ tablespoon

For Dough :
White flour 4 teacups
Ghee/Oil 3 tablespoon
Water as required
Salt to taste
Cooking Oil for deep frying

Filling>> heat Ghee/Oil in a sauce pan and fry ginger and green chillies on low heat until light brown. Add lentil paste and all seasoning (mentioned in filling ingredients), stir on medium heat until all ingredients are properly mixed. Remove from heat and set aside.

Dough>> sift together flour and salt into a large mixing bowl. Rub in Ghee or Oil, add water and kneed to form dough. Add 2 tablespoon of ghee/oil and kneed again to a soft dough. Cover and keep in refrigerator for 6 hours. After 6 hours divide the dough in 25-30 equal portions and roll them into small balls.
Press each ball lightly to flatten it, put 1 teaspoon of lentil filling on it and cover with another flattered dough ball. Press between palms to seal and form thin kachori.

Heat Oil for deep frying in a deep pan, when hot turn down the heat to medium. Drop in the kachories one at a time, fry on medium heat, pour oil over them , turn upside down. Remove when golden brown and crisp.
Serve hot with chutney or Vegetables.