Kachori crusts are filled with aromatic fillings, to make interesting and crisp teatime savouries. Small kachoris are also used as dumplings in gravy.
- Mix all the ingredients. Knead to a smooth dough.
- Divide it into 12 portions and keep covered.
For the Crust
- In a pan, soak dal in enough water for 2-3 hours. Drain.
- Boil enough water in a pan. Add the drained dal and cook till par boiled. Keep aside the dal in a colander, to drain the water completely.
- On a low flame, heat oil in a pan. Sauté the cooked dal. Stir, till it is dry. Remove from the fire. Cool it. Keep aside.
- On a low flame, heat oil on a griddle.
- Separately sauté the red chillies, cumin, coriander and fennel seeds for 1-2 minutes. Remove from the fire. Add other dry spices. Mix well. Cool and dry grind.
- Add raisins and spices to the roasted dal. Mix well. Divide the filling into 12 portions. Use as required.
For the Filling
- Knead the dough portions. Roll each portion into small rounds (puris).
- Place a portion of the filling in the center of a round.
- Gather and stretch the dough over the filling to make a small round ball. Seal the edges on the top firmly.
- Repeat for the remaining dough and filling, to make more kachoris.
- On a high flame, heat oil in a frying pan. Lower flame. Deep fry kachoris. Keep turning them with a frying spoon till golden brown in colour.
- Remove on an absorbent paper
- Serve hot with coriander or sweet chutney.
- Shape the kachoris to a cocktail size.
Kachoris can be steamed instead of deep-frying.