KACHORI ( कचोरी )

For the stuffing:

Soak 50g urad dal, 100 g moong dal for 2 hours and grind into a slightly coarse paste. Use this flour in idli plate and steam in a large vessel (as fo idli). Remove them from the plate and allow to cool in a large vessel or plate.
Make a paste of green chillies and ginger and keep aside.
In a pan heat 2 tsp of oil, add 1/2 tsp turmeric powder, 1/2 tsp red chilly powder, 1 tsp coriander seeds(powdered), 1/2 tsp salt, 1/2 tsp cumin seeds( powdered). Add 1 tsp of chilly-ginger paste and fry. To this, add the prepared stuffing. Squeeze out 1/2 lime on it and add few coriander leaves and mix well.


For the kachori:

Maida - 2 cups
Salt - 1/2 tsp
Oil - 1 tsp

Procedure:
Mix the above by adding water little by little until the flour becomes tight. Keep this flour in a wet cloth and close for 10 min. Make small balls out of this flour and flatten them. Place the stuffing on this and close. Deep fry in oil.
Side dish - mint chutney or sweet chutney