KACHORI Ingredients For the dough

2 cupsplain flour (maida) 1/2 tspsalt 1/4 cup melted ghee or vanaspati

For the filling

1/2 cupyellow moong dal (split yellow gram) soaked for 4 hours 1 tspcumin seeds (jeera) 1/4 tspasafoetida (hing) 1 tspginger-green chilli paste 1 tspchilli powder 1 tspgaram masala 1 tbspdried mango powder (amchur) 2 tbspbesan (Bengal gram flour) 3 tbspoil
salt to taste

Other ingredients
oil for deep-frying

For serving
2 cups beaten curds (dahi)
green chutney Khajur Imli ki Chutney chilli powder

roasted cumin seeds (jeera) powder

chopped coriander (dhania) Sev

Method For the dough

1. Combine all the ingredients and knead into a firm dough using a little water. Knead very well for 5 to 7 minutes. 2. Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.

For the filling

1. Heat the oil in a pan and add the cumin seeds and asafoetida. 2. When the seeds crackle, add the soaked and drained moong dal and saut for a few seconds.

3. Add the green chilli-ginger paste, chilli powder, garam masala, amchur, gram flour and salt and stir for 5 to 7 minutes till the masalas are cooked. 4. Cool and divide into 12 equal portions. Shape each portion into a ball and keep aside.

How to proceed

1. Roll out each portion of the dough into a circle of 50 mm. (2") diameter. 2. Place one portion of the filling mixture in the centre of the rolled dough circle. 3. Surround the filling mixture with the dough by slowly stretching it over the filling mixture. 4. Seal the ends tightly and remove any excess dough if necessary. 5. Roll each filled portion into a circle of 62 mm. (2") diameter taking care to ensure that the filling does not spill out. 6. Gently press the centre of the kachori with your thumb. 7. Deep fry on low heat in hot oil till golden brown on both sides. The kachoris should puff up like puris. These take a long time to fry as the crust is thick and need to be cooked on the inside also. 8. Cool and keep aside.

To serve

1. Place one kachori on a serving plate and make a hole in the centre. 2. Fill it with 3 to 4 tablespoons of the beaten curds. 3. Top with green chutney, khajur imli ki chutney, chilli powder, cumin seed powder, salt and coriander. 4. Sprinkle sev on top and serve immediately.

Tips
1. The kachoris can also be eaten without the curd topping. Just serve them with khajur imli ki chutney. 2. VARIATION : MINI KHASTA KACHORIS 3. You can make 24 small kachoris using the above recipe.

GREEN CHUTNEY Ingredients

2 cupschopped mint leaves (phudina) 1 cupchopped coriander (dhania) 1 large onion, sliced

1 to 2 tbsplemon juice 1 tbspsugar 4 to 6green chillies

salt to taste

Method
1. Combine all the ingredients and grind to a smooth paste in a blender using very little water. 2. Refrigerate and use as required. 3.

Khajur Imli ki Chutney

Ingredients
2 cupsdates (khajur), deseeded 1/4 cuptamarind (imli), deseeded 1 cupgrated jaggery (gur) 1 tspchilli powder a pinch of asafoetida (hing)
salt to taste

Method
1. Wash the dates and tamarind and place them in a saucepan. 2. Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes. 3. Cool and strain the mixture through a sieve. 4. Use as required. Store refrigerated.

Tips
1. You can also pure the chutney in a food processor and then strain it.