Oil: As required for kachori to sink in the oil for deep fry.
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 hot kachori with green chutney / Tamarind Chutney / Tomato Ketchup
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.
You may give pomegranate arils while serving. It is not mandatory.
In a wide bowl, mix flour, salt and ajwain. Add oil/ghee. Mix well. Using water, knead a semi stiff dough. Dough should not be very hard like Suhali / mathri, otherwise rolling it would be tough and if you make the dough softer, it will not be crunchy after deep fry. So, a semi stiff dough is perfect.
Cover the dough with a wet cloth and keep it aside for 10 minutes
Heat oil for deep fry.
Divide the dough into 3 equal portions and roll into balls.
Roll each ball into 5-inch diameter circle.
Using a knife first cut ½-inch apart horizontal lines, then cut 1 inch apart vertical lines.
Using a knife scrap out the pieces from the rolling board into a dotted spatula.
Once oil is very hot, add the pieces into the oil. After 1 minute, lower the heat and deep fry the nimkis until golden brown and crispy. Flip it all occasionally.
Take out nimkis on a kitchen towel. Serve hot. Or, allow them to cool completely and store in an airtight container.
You may use wheat flour(aata) for the dough.
You may use little hot milk or milk cream while kneading the dough, for softer Mathris.