Daal ki poori.

It was sunday and I really wanted to cook something that will fit for breakfast as well as lunch..right a brunch.My husband tries to stay away from fried stuff but once in a while he dosent mind indulging. So here I got a chance to make these delicious Kachoris. These kachoris part of traditional snacks in Northern India are more like stuffed poori unlike khasta kachori .Henceforth they are much lighter then khasta kachori.In Northern Indian state of UP(Uttar Pradesh) we can easily enjoy these kachoris freshly made at street side vendors daily in the morning as a breakfast item(surely will be a heavy breakfast for me).They are served with a spicy aloo ki subji.Though they are good enough to be eaten alone they can be complemented with coriander chutney also.

Here goes the recipe:

For Dough:

All-Purpose flour/Maida (2 Cups)

Refind Oil/Vegetable Shortening (1/4 Cup)

Ajwain(1 tsp)

Salt (1 tsp)

For Filling:

Urad dal (1 cup)(Skin removed,soaked for 2 hrs)

Green Chillies (1, Small)

Ginger (1 inch piece)

Spices:

Chilli Powder (1/2 Tsp)

Amchoor Powder (1 Tsp)

Salt (To Taste)

Garam Masala (1/4 tsp)

Heeng (pinch)

Zeera (1/2 tsp)

Fennel seeds(1 tsp ,crushed)

Oil(1 1/2 Tbsp)

Corinader(Finely chopped)

Method:
1. Start by making the dough or the crust for the kachori. Mix all the dry ingredients so that flour has the crumbly consistency.

2. Now knead a firm dough using little water.Knead it well for few minutes.
3. Keep the dough aside, covered with a plastic wrap or a wet cloth for about 15-20 mins.

For filling:

1. Strain water out of soaked dal.Add green chili and ginger to it and grind this mixture .Try to use minimal water adding little as needed. We dont want to grind it to paste.Keep it little coarse.

2. Now heat oil in heavy bottom pan. When oil is hot add heeng and then Zeera.When Zeera starts crackling add grinded dal.

3. Stir the dal. Add salt,red chili powder,amchoor,garam masala,crushed fennel seeds.Mix these well with dal and let it cook for about 5-10 mins with constant stirring till dal is cooked.

4. Add coriander and let it cool.

How to proceed :

1.Roll each part of the dough into the circle of 50 mm (2") diameter.Keep one part of the filling mixture in the centre of the rolled dough circle.Cover the filling mixture with the dough by slowly stretching it over the filling mixture.Close the ends tightly by pinching them together and if necessary, remove the excess dough.Roll each part into a circle of 62 mm. (2½") diameter. Also make sure that the filling does not spill out.Deep fry in a hot oil over a slow flame till they puff up and turns golden brown on both sides.

2. Serve hot with Coriander Chutney/ Aloo ki subji.

Recipe of Aloo Subji coming soon!