boil it. when the boiling process begins, the bubbles start forming up and makes a layer.
discard the layer.
boil the dal until soften. To check if the grains are cooked - spoon out some grains and rub in between your fingertip. It should mash up easily. If it doesn't then boil the dal for another 5-7 minutes.
strain the dal and crush in mixer jar.
heat oil.
add fennel/saunf and fry them
add crushed urad dal.
add amchur powder.
add garam masala powder.
add coriander powder and red chili powder.
mix it.
add sugar and mix well.
keep aside.
dough preparation,
take a mixing bowl.
add sooji.
add maida/all purpose flour.
add oil.
add required water and prepare a soft dough.
cover with lid and allow it to set for 15 mins.
keep it aside.
final preparation,
take a small ball and flatten to a thick puri.
gently place the stuffing.
start pleating the puri.
remove the extra dough if any on the top.
now, flatten the stuffed dough using your hands.
heat oil.
gently place the kachoris in hot oil.
fry until golden brown on medium flame.
serve hot.
Video
Notes
all the ends are sealed and squeezed together.
Even a tiny opening will make the kachoris open up during frying resulting in a mess.
Oil should not be too hot.
Kachoris, when added to hot oil should sink to the bottom of the kadahi/pan first and then float right back up.
The secret to a crispy and flaky kachori – fry it a low flame and it STAYS crispy and crunchy for a longer period of time.
you can use urad dal powder to save the time. however, I can not assure you as it may slightly change the taste of the stuffing.
use sugar according to your taste. I prepared a spicy filling here.