Perfectly crispy urad dal's mini kachori, perfect snack for any time. Once you make it, store and store it and eat it for half an entire month.
Materials Required - Ingredients for Marwari Mini Kachori
To put flour
Flour - 2 Cups (250gms)
Oil - ¼ cup (60 grams)
Salt - ½ teaspoon or flavor
Baking soda - 1 pinch
For stuffing
Bhagi Udad Dal - 1/4 cup (50 grams)
Cumin seeds - ½ teaspoon (cracked crushed)
Fennel Powder - 1 Tbsp
Coriander Powder - 1 Tablespoon
Asafoetida - ½ Pinch
Red Chilli Powder - ¼ teaspoon
Garam Masala - ¼ teaspoon
Ginger powder - ¼ teaspoon
Amchoor- ¼ teaspoon
Salt - ½ teaspoon or flavor
Oil - 1 tablespoon
Oil-frying for trash
Method - How to make Dry Mini Kachory
Take out the flour in a big bowl and add ½ teaspoon of salt, baking soda and ¼ cup of oil and mix it well. With the help of cold water in the fridge, knead the dough completely. It will take a little more water than ½ cup to interlock. Cover the dough and keep it for 15-20 minutes. The dough will be set and ready.
Make stuffing
We thoroughly cleaned the urad dal and after soaking it in clean water for 2 hours, after 2 hours, remove excess water from the lentils and take the urad pulse.
Prepare the pulse in a mixer jar and grind it without adding water.
Put the pan on the gas and heat it. Add 1 tablespoon oil in it When the oil is hot, add cumin seeds and cumin seeds, lightly fry them and slow the gas so that the spices do not burn. After this add asafetida, coriander powder and fry the spices lightly. Mix well and add pulse dal in a spice. Roast the lentil with a continuous stir. Add 1/2 tbsp salt, ginger powder, garam masala, fennel powder and amchoor in the dal and mix all the ingredients well and stir well until the moisture is dried. It took about 12 minutes to roast the pulse.
When the lentils roam, shut the gas and take the pan off the gas and keep it on the lattice stand. After that, add red chili powder and mix well. Stuffing is ready, get it in the plate so that it cools quickly.
After 20 minutes the dough is set and ready. Divide the dough into two parts and break it into small lengths by rolling it in length. Smoothen the hands with a little oil on your hand so that the dough does not stick to the hands. Raise the dough for a dough and make a small flatten with it on the palm. Give the size of the cup with the help of the fingers and thumbs of the two hands.
Put 1/2 teaspoon stuffing over the flour. After this, turn the flour around and stop the stuffing. Round off the flour and put it in the plate. Likewise, make all the tricks and keep them in the plate.
Put oil in a pan and heat it. To fry the Kachori, the oil should be very hot. Put a little dough into the oil to check the oil. If the bubbles are lightening in oil then the oil is completely hot. Keep gas low. Put the garbage in the oil to fry it. The trickles come from oil on top of one side. Make the trash all around until it is golden brown.
Hold the fried kachori with the help of the stork and keep it on the curry so that the extra oil can turn out from the Kachauri and go back to Kadhahi. Take out the Kachori in the plate and keep it. Prepare the remaining Kachouri in a similar way. With so much flour, about 28 garbage can be prepared and it takes about 15-16 minutes to fry one time. Urad is ready to be made of crispy dal.
Fill the hot chilled garbage completely in a container and keep it in a container for 15 to 20 days and take it away from the container.
suggestion
After filling the stuffing, close the Kachori thoroughly all around, so that the Kachori does not spread in Kadhahi during the floating time.
The dough is roasted till it becomes well dry, then the cocori is not bad enough for a long time. If pulses are less acidic then the pulses may be bad.
If the lentils roast in the non stick pan, the lentils are well frozen and ready.
Fry the kachori till it becomes golden brown on a low flame
