The hing kachori is crispy and the interior is coated with aromatic textured filling and it can be enjoyed with aloor jhool for breakfast, lunch or dinner
Ingredients
½ cup urad dal
2 green chilies
1 tbsp ginger
½ tsp salt
2 tbsp water
1 tbsp cooking oil
½ tsp fennel seeds
½ tsp hing
2 cups ap flour
½ tsp salt
2 tbsp cooking oil
½ cup water
Instructions
1. Soak urad dal for 6-8 hours
2. Blend the soaked urad dal with green chilies, ginger, salt, and water until texture is coarse-like
3. Add cooking oil to a pan and add fennel seeds and hing
4. Stir in the blended urad dal and cook until the water has evaporated
5. Mix in a pinch of sugar and a bit more hing and set aside
6. In a large bowl, add ap flour and mix in salt, cooking oil and lukewarm water
7. Knead a soft dough and coat in cooking oil and set aside to rest for 15 minutes
8. Roll out the dough into small round sheets and place a ball of urad dal filling in the center and seal
9. Flatten out the kachori and deep fry in cooking oil
10. Fry until crispy in low to medium heat
11. Serve with aloor jhol
12. Ready to enjoy!