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Appetizers Aloo Bonda Dhokla Bhelpuri Choley Bhature Kachori Aloo Tikki Papri Chaat Papadam Vegetable Pakora Onion Bhajia Vegetable Samosa Meat Samosa Paneer Pakora Chicken Pakora   Kachori   Servings 10-12 Print recipe      Email recipe Submit your recipe!   Ingredients Amount Ingredients Cover 1 1/2 cup Wheat Flour 3 tbsp Oil   Salt to taste   Water to knead dough Filling 1 cup Yellow Moong Daal washed and soaked for 1/2 hour 1 tsp Garam Masala 1 tsp Red Chili Powder 1/2 tsp Coriander (dhania) Powder 1/2 tsp Crushed coriander seeds 1/2 tsp Fennel seeds 1/2 tsp Cumin Seeds 1/2 tsp Mustard Seeds 1 tbsp Chopped Coriander Leaves 2 tbsp Salt 2-3 pinches Asafoetida 1 tbsp Oil   Oil to deep fry 1 tbsp Plain flour for patching Preparation For Cover Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes. For Filling Put plenty of water to boil and add dal. Boil dal for 5 minutes, drain. Cool a little. Heat oil in a heavy pan. Add all seeds whole and crushed allow to splutter. Add asafoetida, mix. Add all other ingredients. Mix well. Do not smash the dal fully but enough to make the mixture hold well. Remove from fire, cool. Divide into 15 portions. Shape into balls with greased palms. Keep aside. Mixing Dough and Filling Make a paste with water, of flour for patching. Keep aside. Take a pingpong ball sized portion of dough. Knead into round. Roll into 4" diam. round. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to tear. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories. Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste. Return to oil and finish frying. Turn and repeat for other side. Fry till golden and crisp. Small bubbles must appear over kachori. Serve hot. Condiments Serve with tamarind or mint chutney