Kachori

Missing the garam kachoris hot out of kadhai and the chutney to make it yummier.....
No more sobbing herez the recipe..

You Need
For Covering:
Refined flour 100 gms.
Soda Bicarbonate ¼ tsp.
Semolina 50 gms.
Ghee 2 tbsp.
Salt 1 tsp.
Water (to knead the dough)
Oil For frying
For Filling:
Split Green Gram (moong dal)225 gms.
Ginger 1" piece
Coriander leaves 1 cup
Green chilies 5 nos.
Asafoetida ½ tsp.
Coriander-cumin powder ½ tsp.
Ghee 3 tbsp.
Saunf 30 gms.
Coconut ¼ cup.
Chili powder 1 ½ tsp.
Turmeric powder ¾ tsp.
Lime 2 nos.
Sugar 1 tsp.
Salt To taste

1.Wash the split green gram and soak overnight.
2.Grind coarsely in circular grinding stone to whip in some air.If ground in an
electric grinder, be sure to whisk it with an egg beater to make it fluffy and light.
3.Scrape the skin off the ginger and grate.Chop the green chilies and set aside.
4.Grate the coconut and set aside.
5.Sieve the refined flour and set aside.
For the filling :
1. Heat the ghee in a frying pan and add the split green gram and saute over
medium to low heat until cooked.
2. Add the grated coconut, coriander leaves, green chillies, turmeric, chili powder
and salt to taste.
3. Now mix in the asafoetida, ginger and cummin-coriander powder.
4. Stir and add the lime juice and sugar and cook for a few minutes longer making
sure that he mixture is moist but completely devoid of extra water or liquid.
5. Adjust seasoning to taste, remove from the flame and add the saunf. Set
aside and start preparing the covering.
For the Covering :
1. Add salt to the sieved flour and rub in the ghee, add the rawa and enough
water to make stiff dough.
2. Keep the dough covered with a damp cloth for 45 minutes. Knead well and
divide the dough into equal portions.
3. Roll each portion, as for puris of 4" diameter and put some of the filling mixture
in the centre. Bring all the edges of the puri together and seal using little water.
Pinch the edges together.
4. Heat the oil until quite hot in a frying pan and deep-fry the kachoris on medium
heat until golden brown.
5. Drain off the excess oil and remove the kachories onto paper towels.

To Prepare the chutney
You Need
tamarind 1/2 cup
sugar/jaggery 2 tbsp
salt,red chilli powder 1 tsp each
roasted cumin powder 1tsp
garam masala powder 1 tsp

Soak tamarind for 20 mins.
Add plenty of water and boil for 10 mins.
Strain and remove all unwanted material.
Add all other ingredient and cook on low heat for 5 mins till a semi-liquid paste forms.
Vary ingredients according to taste.