Daal ki puri( Puris made of Pulses and Flour mixture)

When a lady has to run a house hold she tries to make use of all left over of meals, so I was not an exception. From this habit of mine this mouthwatering recipe of these puris took birth. Since these puris have wheat flour and pulses so they become a complete food by themselves. The taste of these puris is so yummy that till the day my daughter and daughter in-law  wanted to make them in their home they  never suspected I put daal in its dough, and it is not the belated complaints I get but the beaming smiles, which makes me very happy.

Preparation Time: 20min.

Cooking Time: 15 – 20 min.

Servings: The given proportion will make 15 – 20 puris.

Ingredients Required To Make Daal Puris

• 250gm. Whole Wheat Flour
• 25gm. Moong Daal
• 25gm. Urad Daal
• 25 gm. Chana Daal
• 1 Tea spoon finely cut coriander leaves.
• 1 Tea spoon Salt.
• 1 Tea spoon Red chili powder.
• 10ml. cooking oil for making the dough.
• Water to make the dough.
• 200ml. cooking oil for frying.

Directions To Make The Dough

• Mix Urad daal, Chana daal, Moong daal and wash them.
• Put them in a pressure cooker, along with 100ml. water and put the lid of pressure cooker.
• Keep the pressure cooker on high flame till pressure is built in cooker.
• Lower the flame and cook for 10 min.
• Allow the cooker to cool.
• Take out he cooked daal mixture and mash the daal to a thick paste.(you can do it in a mixer also).
• Take wheat flour in a bowl add oil, salt, red chili powder and mix.
• Add the paste of cooked daal in small proportions and knead.
• The dough should firm and soft.

Directions To Make Daal Puris

• Make 15 – 20 balls from the dough.
• Oil the rolling board and rolling pin with few drops of oil.
• Take 200ml. cooking oil in a wok and heat on high flame till smoking hot.
• Lower the flame.
• Place the ball in the center of rolling board and roll to 5 – 6 cm. diameter round. ( these rolled puris should be slightly thicker than regular puris).
• Put the rolled puri in the hot oil from the side of wok and fry from both sides by turning once or twice.
• The fried puri should be golden brown in color.
• Repeat the same with all the dough balls.

Hot, soft, tasty, and nourishing puris are ready. These puris can be served with sweet / spicy pickle, any vegetable or curd or tangy chutney!

Tips:-

• Any leftover daal from the meals can be used to make the dough of daal puri.
• Those who are not adept at rolling can roll the puris first and keep them separated on a greased plate or on a clean newspaper and then heat oil and fry those rolled puris at one go but one by one.
• While putting the rolled puri in the oil always put from the edge of wok otherwise hot oil may spill causing burns.

Missi Puri ( Puri made of different flour mixtures)

These puris are quite popular in Maharashtra (India). They can be served as evening snacks or as main dish accompanied with vegetables or chicken / mutton. It was in the home of my good friend Mrs. Deshmukh where I ate them for the first time. After learning how to make them, I made them at home, and my family started loving Mrs. Deshmukh more for teaching me Missi puri. Since the puris have different cereals in them they make complete food with any type of accompaniment. My husband loves them with thick curd seasoned with little salt and finely cut green chili.

Preparation Time: 10min.

Cooking Time: 15 min.

Servings: The below given material will make 15 puris.

Ingredients Required

• 50gm. Whole Wheat Flour
• 25gm. Semolina (Suji).
• 25gm. Rice Flour.
• 25gm. Black Gram flour.(Besan).
• 25gm. Millet Flour (Bajara Atta.)
• 25gm. Jowar Flour
• 1/2 Tea spoon Salt.
• 1/2 Tea spoon Red chili powder.
• 10 ml. Cooking Oil for making dough.
• 100ml. Water for making dough.
• 200ml. Cooking oil for frying.

Directions To Make The Dough

• In a bowl take wheat flour, suji, rice flour, besan, bajara atta, jowar atta, salt, red chili powder and mix thoroughly.
• Add 10ml. of cooking oil in little proportions with continuous mixing.
• Mix the mixture by rubbing between your palms.
• The mixture should resemble bread crumbs.
• Add water in small proportions and knead. 
• The dough should be firm but soft.
• Keep the dough aside for 5 – 10 min.

Directions To Make Missi Purees

• Take 200ml. cooking oil in a wok and heat it on high flame.
• Lower the flame to minimum when the oil is smoking hot.
• Oil the rolling board and rolling pin with few drops of oil.
• Make 15 rounds balls from the dough.
• Keep one ball of dough in the center of rolling board and roll it to 6 -8 cm. diameter round.
• Put it gently in the hot oil from the edge of wok and fry on both sides to golden brown color.
• Repeat the same with all the balls of dough.

Hot crisp Missi purees are ready. These purees can be kept in air tight containers for a day or two. My personal favorite is the combination of Missi puri with hot and spicy mutton.

Tips:-

• Always add water in little proportions because excess of water will make any type of puri’s dough suitable to make chapatti not puri.
• Puri dough should always be firm but soft.
• You can use your own imagination and add some Methi, Palak, finely cut coriander leaves for variation in Missi puri.
• While frying puri make sure the rolled puri is placed from the edge of wok else hot oil will spill causing burns.

Tirangi Poori ( Deep fried Tri color Indian Bread)

Tirangi Puri

The color used in making the puris are not artificial but of vegetables!!! They look so attractive that by the time you have made them they will vanish into the stomach of your family!! They are also excellent to make for picnic basket / taking for traveling /lunch box of the children. So surprise your husband and children by keeping tricolor puri in their lunch box. Beware you will find jealous faces of ladies staring at you when you get the appreciation from their husband for the variation of food you pack for your family !!!


Preparation Time: 20 - 25 min.

Cooking Time: 15 – 20 min.

Servings: 20 – 25 Puri

                                                                    

Ingredients  Required  To Make Tirangi Puris:

• 250 gm. Whole Wheat Flour
• 100 gm. Spinach
• 25 gm ( one medium size ) red tomato
• 1/2  Tea spoon salt
• 5 – 10 ml. cooking oil to make dough
• 200 ml. cooking oil to fry
• Water to make dough.

Directions To Make Dough :

• Remove the stalks from spinach and wash the leaves.
• Boil 100 ml. water and put the spinach leaves in it for 2min. remove and immediately put in cold water.
• Grind the leaves with as little water as possible to a fine paste. Keep the paste aside.
• Wash and cut tomato to 1cm. pieces.
• Put the tomato pieces in grinder and make fine thick paste. Keep the paste aside.
• Take whole wheat flour in a bowl and add salt to it.
• Mix the salt and flour mixture nicely.
• Add 5ml. of oil and mix with your fingers.
• If required add rest of the oil and mix.
• The mixture should resemble bread crumbs. (The requirement of oil changes with different brands of wheat flour.)
• Divide the flour, oil salt mixture into 3 equal parts.
• To one part add the spinach paste in little proportions and knead to soft but firm dough, if required add water while making the dough.

Dough with Palak(Spinach) pulp

• To second part add the paste of tomato  in little proportions and knead to firm but soft dough.

Dough with Tomato Pulp

• If required add water while making the dough.
• To the third part add water in little proportions and knead to make soft but firm dough.

Plain dough

• Take all three (Green, Red, White) dough keep them one over the other and roll to a single long roll with soft hands.

Rolls of Plain dough, Dough with Tomato pulp, and dough with pulp of palak stacked to be rolled together

• The roll of dough will look tri colored.

Roll of tricolor dough

Directions To Make Tricolor Puris :

• Take 200ml. cooking oil in a wok and heat it on high flame.
• When smoking hot lower the flame.
• Cut the tricolor dough roll into 20 – 25 pieces and make balls of them.

Tri color dough roll ready for cutting to pieces for making balls

Roll cut to pieces for being made to balls

Ball from tricolor dough

• Oil the rolling board and rolling pin with few drops of oil.
• Place the ball of dough in the center and roll to a round of 6 – 8 cm.

Ball of tricolor dough(plain, with tomato pulp, and with palak)

Ball of Tricolor dough (plain, with tomato pulp, and palak) rolled for frying

• Put it in the hot oil and fry on both sides by turning once or twice.

Tirangi Puri being fried

Tirangi Puri being fried

Tirangi Puri with Palak, Tomato and plain dough

• Repeat with all ball of tri color dough. 

Tirangi Puri

  Tirangi Puris  are ready. These puris are very tasty and nourishing as they are having different vegetables in it. Tirangi puris go well with any vegetable / nonveg . Or simply serve them with chutney / pickle if you do not have time or energy to make vegetables to accompany them , nobody will complain. 

Tips:

• Roll the dough while making the tricolor roll with gentle hands so as they retain their identity in the single tricolor roll.
• For those who are not adept in rolling the puris , first roll them one by one and keep separated on a greased plate  / clean newspaper, then heat the oil and fry them .

Suggested  Variations:

• Beet root can be taken instead of tomatoes.
• Mixture of pulp of boiled beet root and raw tomato also can be used instead of pure tomato or pure beet root pulp.
• If you take beet root then wash it and boil it before making to pulp.
• Methi leaves can be taken int he place of palak but do not make paste of methi leaves, if you will make paste of methi leaves then it will leave bitterish taste in puri. 

Palak Puri/पालक की पूरी (Puffed Fried Indian Bread With Spinach)

Palak Puri

Palak Puri of dough with palak paste

Puris with Palak (Spinach), not only give them colorful appearance, but also give them taste and nourishment Vegetable puris are a nice way to develop taste of vegetables in kids. Keep methi puri

http://jyotsna-pant.blogspot.com/2011/11/methi-puripuffed-fried-bread-with-methi.html ,

palak puri in the lunch box of children with pickles and they would love you. Make them when you have guests for lunch or dinner with colorful gravies guests will be amazed at your variation in cooking.

Preparation Time: 10min.

Cooking Time: 20min.

Servings: 20 - 25 Puri can be made from the material given below.

Ingredients Required To make Palak Puri

• 250gm. Whole Wheat Flour.
• 50gm. (one small bunch) Palak leaves.
• 1/2 Teaspoon salt.
• 10-15 ml. cooking oil.
• 100-150ml. Water to make dough.
• 200 ml. Cooking oil for frying.

Directions To Make Dough

• Clean Palak( spinach) leaves.
• Wash the Palak leaves and drain them.
• Cut the palak leaves finely.
• Take wheat flour in a bowl and add 5 ml. of oil and finely cut palak leaves and salt to it.
• Mix with your fingers.
• Add another 10 ml. of oil and mix nicely.
• The flour oil mixture should resemble bread crumbs.
• The requirement of oil changes with the quality of wheat flour.
• So if required then only add rest of the oil.
• Do not add too much oil; otherwise the puris will become too oily.
• Add water in little amounts and mix and knead.

Dough for Palak puri

• The dough should be soft but firm.

Directions To Make Puri

• Put 200ml. oil in a wok and keep the wok on gas, with the gas on high flame.
• Make small balls from the dough.

Ball of dough for Palak puri

• Oil the rolling board and rolling pin with few drops of oil.
• Keep the ball of dough in the center of rolling board and roll it to 8-10 cm. diameter round puri.

Rolled Palak puri

• When the oil is smoking hot reduce the flame.
• To the hot oil put the rolled puri from the side of the wok.

Palak puri being fried

• Fry it from both sides to golden color by turning it once or twice.

Palak puri fried to golden brown color on both sides

Palak puri is ready to be served. :)

Palak Puri

Enjoy the palak puri with chole

http://jyotsna-pant.blogspot.com/2011/08/chole-aur-bhature.html

vegetables or pickles

http://jyotsna-pant.blogspot.com/2012/06/mango-pickle-north-indian-style.html , http://jyotsna-pant.blogspot.com/2012/06/tangy-mango-pickle-maharashra-style.html

      Tips:-

• Take only leaves of palak, leave the stems altogether.
• Add water in little amounts while making dough as requirement of water changes with different type of wheat flour.
• More you knead the dough softer it will become and puri will come out better.
• If you like you can add 1/2 spoon of red chili powder to make them spicy.
• Take care while putting rolled puri for frying, it should be put slowly from side otherwise hot oil may spill causing burns.
• For those who are not too adept at rolling, you can roll few puris and keep them separated on an oiled plate and then start frying them one by one.
• The oil should be very hot while frying otherwise puri will not puff.
• Maintain the temperature of oil by reducing/ increasing the flame.
• Palak puris  can be kept in a closed container for a day or two and eaten by warming in microwave or on flat iron plate(Tawa) over gas.

Suggested Variations:

• Dough for the puri can be made by adding paste of palak made by boiling palak leaves for a min. or so and grinding them to paste with little water, instead of finely cut palak.

Palak paste

Dough for Palak Puri with palak paste

• Some green chilies / coriander sprigs can be added to palak while making paste.It will make puri greener and chatpati.

Palak Puri of dough with Palak paste

Methi Puri(Puffed Fried Bread With Methi)

Methi Puri

Puris with methi not only give them colorful appearance but also make them tasty. These puris can be eaten with vegetables, chole, or simply with curd / pickle as they have the wonderful taste and flavor of methi leaves. I used to find them very easy to make for my children’s lunch box. They did not like to take vegetable daily, so vegetable puri, parathas, used to be the best option to keep them happy. These puris add a color to your laid table in any party.

Preparation Time: 10min.

Cooking Time: 20min.

Servings: 20 - 25 Puri can be made from the ingredients given below.

Ingredients Required To make Methi  Puri:

• 250gm. Whole Wheat Flour.
• 50gm. (one small bunch) Methi leaves.
• 1/2 Teaspoon salt.
• 10-15 ml. cooking oil.
• 100-150ml. Water to make dough.
• 200 ml. Cooking oil for frying.

Directions To Make Dough:

• Clean methi leaves.
• Wash the methi leaves and drain them.
• Cut the methi leaves finely.
• Take wheat flour in a bowl and add 5 ml. of oil and finely cut methi leaves and salt to it.
• Mix with your fingers.
• Add another 10 ml. of oil and mix nicely.
• The flour oil mixture should resemble bread crumbs.
• The requirement of oil changes with the quality of wheat flour.
• So if required then only add rest of the oil.
• Do not add too much oil otherwise the puris will become too oily.
• Add water in little amounts and mix and knead.
• The dough should be soft but firm.

Dough of methi Puri

Directions To Make Puri

• Put 200ml. oil in a wok and keep the wok on gas, with the gas on high flame.
• Make small balls from the dough.

Ball of dough for rolling the puri

• Oil the rolling board and rolling pin with few drops of oil.
• Keep the ball of dough in the center of rolling board and roll it to 8-10 cm. diameter round puri.

Rolled Puri

• When the oil is smoking hot reduce the flame.

Methi Puri being fried on one side

• To the hot oil put the rolled puri from the side of the wok.

• Fry it from both sides to golden color by turning it once or twice.

Methi Puri being fried on the other side

Methi puri is ready to be served.

Methi Puri

Tips:

• Take only leaves of methi.
• Add water in little amounts while making dough as requirement of water changes with different type of wheat flour.
• More you knead the dough softer it will become and puri will come out better.
• If you like you can add 1/2 spoon of red chilly powder to make them spicy.
• Take care while putting rolled puri for frying, it should be put slowly from side otherwise hot oil may spill causing burns.
• For those who are not too adept at rolling, you can roll few puris and keep them separated on an oiled plate and then start frying them one by one.
• The oil should be very hot while frying otherwise puri will not puff.

 Suggested Variations: 

• If fresh Methi is not available Kasoori methi can be taken to make the dough. 

Plain Puri (Puffed Fried Bread )

Puris with Sukka Kala Chana

Puri are fried bread made of mainly whole wheat flour. Different variation of puri are made by adding spices and vegetables to the wheat flour before making it to dough. Plain puri are made of wheat flour dough with out mixing any other thing to the flour. What ever type of puri it may be, hot puffed puri are so luring that it becomes difficult to resist. It is a delightful scene to see my children to poke a hole in the middle of puffed hot puri to let the steam out and eat.

Preparation Time:  5-10min.

Cooking Time: 20min.

Servings:  20 - 25 Puri can be made from the material given below.

Ingredients Required To make Puri:

• 250gm. Whole Wheat Flour.
• 10-15 ml. cooking oil.
• 1/2Teaspoon salt
• 100-150ml. Water to make dough.
• 200 ml. Cooking oil for frying.

Directions To Make Dough:

• Take wheat flour in a bowl and add 5 ml. of oil, and salt to it.
• Mix with your fingers.
• Add another 5 ml. of oil and mix nicely.
• The flour oil mixture should resemble bread crumbs.
• If required then add another 5ml.oil.
• The requirement of oil changes with the quality of wheat flour.
• Do not add too much oil; otherwise the puris will become too oily.
• Add water in little amounts and mix and knead.
• The dough should be soft but firm.

Dough for Puri

Directions To Make Puri:

• Put 200ml. oil in a wok and keep the wok on gas, with the gas on high flame.
• Make small balls from the dough.

Dough ball for Puri

• Oil the rolling board and rolling pin with few drops of oil.

Rolled Puri

• Keep the ball of dough in the center of rolling board and roll it to 8-10 cm. diameter round puri.
• When the oil is smoking hot reduce the flame.
• To the hot oil put the rolled puri from the side of the wok.
• Fry it from both sides to golden color by turning it once or twice.

Puri being fried

Puffed fried Puri

• Plain puri is really to be served with any vegetable.

Hubby dear enjoying Puri with Sukka Chana

My personal preference is eating this puri with Aloo ki sabji (Dry potato vegetable) /Sukka kala chana

http://jyotsna-pant.blogspot.com/2011/10/sukka-kala-chana-gravy-less-black-gram.html

      and mango pickle.

http://jyotsna-pant.blogspot.com/2012/06/tangy-mango-pickle-maharashra-style.html, http://jyotsna-pant.blogspot.com/2012/06/mango-pickle-north-indian-style.html

Tips

• Add water in little amounts while making dough as requirement of water changes with different type of wheat flour.
• Take care while putting rolled puri for frying, it should be put slowly from side otherwise hot oil may spill causing burns.
• For those who are not too adept at rolling, you can roll few puris and keep them separated on an oiled plate and then start frying them one by one.
• The oil should be very hot while frying otherwise puri will not puff.
• Maintain the temperature of oil by reducing/ increasing the flame.
• Puris can be kept in a closed container for a day and eaten by warming in microwave or on flat iron plate(Tawa) over gas.

Suggested Variations:

• Add  one coarsely ground red chili to the flour before kneading it adds color and taste to the puri.
• Cumin seeds / roasted cumin seed powder can be added to the flour before kneading.
• Add 2 tea spoonful of Ajwain ( caraway seeds) to make ajwain puri.

Jalebi (Fried Sugar Syrup dipped Roundles)

Jalebies though sinfully rich in calories are delight to eat. After having eaten spicy and hot Kachories Jalebies make a perfect sweet dish. Juicy crisp and yum yum yummy!!!  In some parts of India jalebies are eaten with curd/milk. Well, festive season and chill of winter does not come every month. I personally feel children in the family should be pampered with Indian savories and sweets. Our rich culture provides us with numerous varieties of dishes. So just try. Children as well their father will love you, as they say the best way to ones heart is through the stomach !!!!!!

Preparation time: 15 min.

Cooking time: 30 min. 

Total Jalebies made: 30 - 35 (Depends on the size you make).

Material required for Jalebi 

• 250 gm. Maida ( Refined wheat flour wheat flour)
• 150 ml. Buttermilk
• Oil for frying.

Material required for Sugar Syrup 

• 200 gm. Sugar.
• 300 ml. Water.
• 1/4 Tea spoon of Cardamom powder/ Nut meg powder.

Direction to make sugar syrup 

• Take a thick bottom pan and put 300 ml. water to it.
• Heat the water on high flame.
• When water comes to boil add 200 gm. sugar and stir continuously till sugar dissolves.
• Boil the sugar water solution till it becomes thick enough to draw two threads between your fingers when a drop is placed between the two fingers and the fingers are drawn apart (It will take 10 - 15 min.) 
• Add Cardamom powder/nut meg powder, remove from gas and cover.
• Keep aside this sugar syrup for cooling.

Directions to make Jalebies 

• Take Maida in a bowl and add buttermilk slowly with regular mixing to it ,so as to make a pourable thick batter.
• Cover it and keep it overnight to ferment.
• Take a plastic bag and make a small (2mm.) hole at one corner.
• Take a wok and put oil enough for frying and heat on high flame till smoking hot.
• Reduce the flame and fill the plastic bag half with the fermented maida batter, fold the top so that the batter does not spill from top.
• Hold the bag from top and press it directly on the hot oil making rounds till the space in the wok is used.
• Bring the flame to high and quick fry till golden in color with quick turning the sides of rounds.
• Remove the rounds from oil and immediately dip into cold sugar syrup, and with in one min. remove.

Tips 

• If the batter becomes thin and the rounds are not coming out like round coiled tubes  add little bit of rice flour. The rounds will not only come out like coiled tubes but he jalebies will be more crisp!!( I learnt this tip from my brother Gagan who is 17 yrs. younger to me !)
• Jalebi maker containers are available in market purchase one it is a good investment for, by spending little money you will get away with the hassle of making the hole and some times spilling batter, but also enjoy making jalebies with ease and safety.
• Make sure the batter is smooth.
• The sugar syrup should not be too thin for the sweetness will be less and jalebies will become limp on soaking.
• Too thick sugar syrup will make a crust of sugar on Jalebies on slight cooling which is not preferred and jalebies will become too sweet.
• Some people prefer adding orange color to the batter so the jalebies look bright orange. i personally do not prefer artificial additives to be added. Other wise what will be the difference between market stuff and form Mom's kitchen with love. :):)

Hot juicy Jalebies are ready to serve. :)

Kachori / कचौड़ी (Stuffed and fried Indian Bread)

Kachori

In Uttar Pradesh, India, when winter is approaching in the morning market is full of aroma of Kachories and Jalebies because that is the one thing most people come to the market braving the chill of winters,as hot Kachori and hot Jalebi make a perfect combination for brunch. High on calories, but then once in a while indulging is not bad. So do I, and do penance later on by eating low calorie food for few days. Make now and I assure you, you and your family will get hooked to it !


Preparation time: 20 min.
Cooking time: 30min.
Servings: Total kachori made from above material 8 - 10.

Ingredients required for outer cover of Kachori:

• 250 gm .Maida(refined wheat flour).

Maida(Refined flour)

• 50 gm. Clarified butter ( Ghee) 

Ghee(Clarified butter)

• 1/2Tea spoon Salt 
• Water. 

Ingredients Required For Filling:

• 150 gm . Urad dal.
• 1 Tea spoon Garam masala.
• 1 Tea spoon Amchur (dry raw mango powder).
• 1 Tea spoon Red chilly powder.
• 1 Tea spoon finely cut green chillies/or red chillies broken to pieces
• 1 Tea spoon grated Ginger
• 1 Tea spoon Saunf 
• 1/2 Tea spoon Turmeric powder.
• Salt to taste.
• 1 Tea spoon Sugar powder.
• 1 Tea spoon Cumin seeds.
• 1/4 Tea spoon Asafoetida(Hing) powder.

• Cooking oil for frying.

   Direction to Make Kachori Dough:

• Take maida in a bowl and add salt and ghee to it and mix till it resembles bread crumb.

Maida after mixing Ghee

• Add water in small proportions and knead.
• Knead till the dough is soft but firm.
• Cover and keep the dough aside

Dough for Kachori

Direction To Make Kachori Filling:

•  Soak the dal for 4-5 hrs.
• Drain water from dal and grind it coarsely.

Soaked Coarsely ground Urd dal

• Keep a wok on gas and put 15 - 20 ml. of oil in it and heat 
• Add cumin seed and saunf (Anni seeds) when hot and let them split.
• Add green chilies/red chilli, ginger, saunf,asafoetida and cook for 1min.

Cumin seeds, saunf, red chilli, hing in oil

• Add the coarsely ground dal, salt , turmeric powder, red chilli powder, amchur and mix thoroughly.

Dal, red chilli powder, salt, haldi amchur added 

After mixing

• Cover and cook for 2 min. 

Being cooked after mixing.

• Remove the lid and scrap the mixture which is stuck to the bottom of the wok and mix nicely, add sugar and mix.

Sugar added and mixed

• Cook for 2-3 min. more with regular mix.
• Remove from gas.
• Cover and let it cool.

Filling ready

Direction To Make Kachori:

• Make small balls of the dough ( 8 - 10 will be made from 250 gm. maida.)

Ball of flour for Kachori

• Press them flat by pressing them on your palm and make it of cup shape.

Ball of flour made to the shape of cup to fill the filling

•  Fill them with the filling.

Filling in the flour

• Press the edges so that the filled ball is sealed properly.

Closing the ball after filling

closed ball with filling

• Press it gently to flatten it up to 5 cm. diameter round.

Filled ball flattened to make Kachori

• Heat oil in a wok and when the oil becomes smoking hot

Kachori being fried

• Bring the flame to low and fry the filled Kachori one by one with occasional turning till golden brown on both sides.

Fried Kachori ready to be taken out

• Hot delicious Kachoris are ready to be enjoyed with  sweet tamarind chutney

  http://jyotsna-pant.blogspot.com/2011/10/sweet-tamarind-chutney.html

  green chutney
  

  http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html

  and thick curd.

Kachori ready to be served

Tips:

• The filling and dough can be prepared and kept in fridge for 7-10 days.
• Do not grind dal to fine paste.
• Frying should always be done on low flame to get best result.

Suggested Variations:

•  Finely cut coriander leaves can be added to the filling mixture.
• Raisins, cashew nut can be added to the filling mixture.
• Moong dal can be taken instead of urd dal.
• 10-20 gm. Suji can be added to the maida before kneading.