Ingredients:
For the dough:
Plain Flour -1 cup
Whole Wheat Flour -1/2 cup
Ghee/Oil/Butter -2 tblspoon
Salt -to taste
Ajwain -1 tspoon
water -make the dough
For the filling:
Mung dal -1 cup (250 ml) soaked and grind to paste
Urad Dal -1/2 cup (125 ml) soaked and grind to paste
Heeng -a pinch
Green chili paste -1 tspoon
Ginger paste -1 tspoon
Amchoor -1 tspoon
Salt -to taste
Garam Masala -1 tspoon
Oil -1 tspoon
Method:
For the dough, mix both flour into a deep mixing bowl.
now tip in the ajwain and salt into it and mix well.
Now make a well in between the flour and pour the oil into it.
Now start to mix it and with the help of water knead it to stiff but smooth dough. Pt the dough aside for few minutes.
For the filling, Mix both the dal in to a bowl and add the green chili, ginger paste to it. Mix it well.
Now heat a pan with 1 tblspoon of oil, add heeng into the oil and immediately add the dal mix.
Now fry the dal in the oil add salt, amchoor and garam masala to it.
Cook the mixture till all the moisture from dal is gone and it starts to look dry crumble.
Pre-heat the oven at 200C and grease a oven tray.
Now divide the dough into 20 equal parts.
Roll each portion into a smooth ball.
With a rolling pin on a slightly oiled surface, roll out each ball into a thick patty about 5 cm (2-inches) wide.
Place 1 tablespoon of cooled filling in the centre of each one, pinching the edges of the dough back over to completely enclose the filling.
Pinch the excess dough together and press it back into the centre of the patty.
Flatten slightly; then with a rolling pin roll out seam side down (carefully avoiding puncturing the pastry) into a 2 inch wide kachori.
Now put all the rolled Kachoris onto the Oven tray and bake them for 25 minutes or until Kachoris turn golden.
Once your all Kachoris are baked, Brush them with butter or oil, if you wish to.
Serve them with Chutney or Chole on breakfast or evening tea.
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