By August 5, 2014

Prep Time : 2h 00 min. Cook Time : 45 minutes Yield : 3 to 4 person



  1. Soak Moong Dal in water for 2 to 3 hour. ( optional for parushan)
  2. Grind gathiya in Grinder, in a powder form.
  3. Grind Dal without water in grinder like a smooth paste.
  4. Heat the 3 Tbsp oil in a deep pan.
  5. Add grinded Dal and roast for few mintes.
  6. Stir continosly for 5 minutes on a slow flame.
  7. When it gets separate from vessel.20140531_092253
  8. Add gathiya powder,salt,citric acid,fennel powder,garam masala,sesame seeds,coriander seeds,turmeric powder,red chilly powder.20140531_092406
  9. Mix well.
  10. Stir for few minutes and turn off gas and allow to cool.
  11. Meanwhile mix  flour, ghee ,salt and  make soft and crumbled dough with warm water.
  12. Dough and stuffing is ready.20140531_095009
  13. From Dough make 12 to 14  small part .
  14. Take one ball and roll like puri,stuff 1 1/2 Tbsp stuffing.20140531_10161920140531_100459
  15. Like this make all kachori ready.20140531_100505
  16. Heat the oil on a small flame.
  17. Fry all kachori on a medium slow flame.
  18. It will take time but top part should turn in to redish brown colour.
  19. It should be crispy and hard.
  20. It can be kept for 7 to 8 days.20140531_095343
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