Iaalv Recipes

• Tea Cake
• Khasta Kachoris
• Butter Chicken
• Manchurian Chicken

Vegetarian Recipes

• Manjula's Kitchen
• Syvum Cooking
• Recipe Delights

Non-V/V Recipes

• Vah Reh Vah
• Show Me The Curry
• Sailu's food - South Indian

Ingredients

Dough

• 1 cup flour
• 1/3 cup Ghee or clarified butter
• 1 tsp salt

Filling

• ½ cup Yellow Moong dhall
• 2 Tbsp oil
• Chilli powder: to taste
• Anardana: to taste
• Aniseeds: to taste
• Coriander powder: to taste
• Cumin powder: to taste
• ½ Tsp Asafoetida
• ½ Tsp Rock Salt
• Water: 1-2 Tbsp.
• Oil to deep fry

Procedure

1. Soak the moong dal for 2-3 hours. Cover the dal completely with water.
2. To make the dough for the cover, warm up the ghee first. Take the flour in a bowl, add the warm ghee and the salt to the flour and mix with a fork. Gradually add water to make soft dough with your hands. Smear your hands with oil and knead the dough well so it does not stick.
3. To cook the moong dal, drain all water first. Then take a skillet and warm 2 tablespoons of oil in it. Add all the spices to the oil and fry lightly. Now add the moong dal and stir thoroughly. Add the water and stir again. Cover the skillet and cook the moong dal for about 10 minutes on a very low flame. Take care not to burn the dal.
4. Divide the dough into 8-10 equal balls. For larger kachoris reduce the number of balls.
5. Roll out the ball of dough. Place some moong filling in the center. Gather the periphery of the dough and use some water to seal the dough thoroughly. When deep-frying the dough should not open up and release the moong dal into the oil.
6. Heat ½ a gallon of oil in a deep frying pan and deep-fry the kachoris till brown. Serve hot with coriander or tamarind chutney.