INGREDIENTS

INSTRUCTIONS

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.
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.  To proceed:  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.  Drain and serve hot with green and
tamarind chutneys.  Making time: 1 hour (excluding soaking and cooling
times)  Makes: 10-12 pieces  continued in part 2

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