Oil: As required for kachori to sink in the oil for deep fry.
Method
For the Dough / Pastry:
Mix the dough ingredients. Add water little by little and make a hard dough. Keep it under a wet cloth for 10-15 minutes.
For Filling / Stuffing:
Wash the moong dal 2-3 times and soak in water for 2 hours.
Drain the water and grind it to smooth paste. Paste should be very thick. Do not use water while grinding.
Heat oil for deep fry.
Take small lemon size balls from the moong dal paste and deep in hot oil until golden and crispy. Likewise fry the complete the moong dal paste. Take them out in a plate and let it cool for 5-10 minutes. Now, grind it to coarse powder.
Heat 2 tablespoons of oil in another pan.
Add saunf, kalonji, tej patta. Stir for 30 seconds.
Add the coarse moon dal powder, green chili, dhaniya powder, red chili powder, garam masala powder and salt. Mix well and cook for another 10 minutes, till nice aroma comes from the dal.
Turn off the heat and add coriander leaves, mix well and keep it aside to cool for 10 minutes.
For the kachori:
Divide the moon dal masala into 12 equal portions.
Take the dough and knead again for 2-3 minutes.
Divide the dough into 12 equal portions and roll them into balls.
Apply a little flour and roll each dough ball into 3-inch diameter circle.
Add one portion of the filling in the middle of the circle.
Apply little water on the edges.
Bring together all the sides, seal it tightly and remove any excess dough.
Roll the filled kachori again into a 3-inch diameter circle, ensuring that the filling does not spill out. Gently press the center of the kachori with your thumb.
Continue filling the rest of the kachoris.
Cover with the wet napkin, otherwise it would be dry.
Frying the kachori:
Heat oil for deep fry. Let it be medium hot and deep fry in medium heat for 5-6 minutes or until crispy and golden brown. If you fry them in high heat, kachoris will look brown from outside but inside layers will be soft. Drain onto absorbent paper.
Baking the kachori:
In case you planned to bake the kachoris, add 1 teaspoon baking powder and ½ teaspoon baking soda in the maida/flour before kneading the dough.
Preheat the oven to 180 degree Celsius or 350-degree Fahrenheit
Brush oil lightly on the prepared kachori doughs
Place them in a baking tray and bake for 35 minutes or till golden brown at 180 degree Celsius.
Flip them after every 5 minutes.
Serve
Serve hot kachori with green chutney / Tamarind Chutney / Tomato Ketchup
Tamarind-Dates Chutney (imli-khajur ki chutney): 3 Tablespoon
Salt: ½ Teaspoon or to taste
Oil: 2 Tablespoon
Ginger-chili paste: ½ Teaspoon
Onion: 1 big, finely chopped
Coriander leaves: 2 Tablespoon
Peanuts: 3 Tablespoon
Others
Bun Breads: 6
Butter: as required to roast the buns
Thin Sev: 2 Tablespoon
Method
Dry roast the dabeli masala ingredients for 3-4 minutes. Let it cool for 5 minutes, then grind it to smooth powder. Keep aside.
Soak 4-5 small garlic cloves and 2 Red dried chilies in ¼ cup of hot water for 10 minutes. Grind it to smooth paste. Transfer it to a bowl, mix salt and keep aside.
In a big bowl, peel and mash the boiled potatoes.
Heat 2 tbsp oil in a pan. Once oil is hot, roast peanuts and take them out.
In remaining oil, add half of the chopped onion and ginger-chili paste. Saute for 3-4 minutes.
Add the mashed potato, salt, half of the roasted peanuts, half of the chopped coriander leaves. Mix everything well and let it cook for 4-5 minutes. Turn off the heat.
Take a bread bun, apply chili garlic chutney on inner side of both pieces, spread 2 tbsp of the potato filling, close the bun and roast on a heated non-sticky tawa with butter until both sides is light brown. Remove it from tawa and serve with some chopped onion, coriander leaves, sev and roasted peanuts.
Likewise, make all the 6 Dabelis and enjoy.
Cook’s Note
You may give pomegranate arils while serving. It is not mandatory.
Grated Cheese: 1 cup (mozzarella or cheddar or anyone)
Bell pepper or capsicum: 1medium sized, finely chopped
Green chili: 1, finely chopped
Salt: ¼ teaspoon or to taste
Black pepper powder: ¼ teaspoon
Others
Oil: 3 tablespoon or as required for greasing
Method
For the dosa batter
Wash dal and rice 2-3 times. Soak the mix in water with methi seeds. Soak it for 5-6 hours or overnight.
Drain the water, add soaked poha or cooked rice to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
Transfer the batter to a bowl, cover it and let it ferment for another 5-6 hours or overnight. The batter will increase in volume.
For the stuffing
In a bowl, mix grated cheese, capsicum, chili, salt and black pepper powder. Toss it well.
For the chili cheese dosa
Add salt in the dosa batter. Adjust water to make a thin dropping consistency dosa batter. Mix well.
Heat a tawa in high flame, pour 1 ladle full of batter and spread evenly to thinnest circle possible.
Spread 2 tablespoon of the chili cheese masala in one side of the dosa.
Drizzle little oil over it and cook in medium flame until cheese melts and bottom part of dosa becomes golden. No need to flip. Roll it or fold it.
