Kachori

One of my fondest memory of food was kachori that we'd lovingly gobble at any time from Nani' s place at kota

Ingredients for the covering
1 cup each maida ,atta n ground oats
Salt to taste
Oil (for moyan)

For stuffing
1 1 / 2 cup urad dhuli soaked for 4-5 hrs
1 tsp  hing
1 tsp red chilli pwd kashmiri
2 tsp saunf kuti
1tsp laung kuti
1 tsp saboot dhania kuta
Oil for frying
Salt to taste

For the covering
Mix together maida ,atta, oats and salt.

Make a hole on the centre add 3-4 tbsp oil and mix well .The mixture should resemble bread crumbs and should bind itself when pressed in the fist.
Knead with child water  just to bring everything together. Leave for 1/ 2 hr.

For the stuffing
Drain the water from the dal and dry grind it.
It should be just blitz ed twice .
Be careful not to add any water.

Add hing, red chilli pwd, dhania seeds, salt to taste, saunf and laung.

The filling is ready.

Knead the dough for 5-7 min.
Make 1 1 / 2 " sized balls .

Flatten the balls on your palm and keep flattening the corners of this small puri.
Put 1 tsp filling in the centre and bring the sides together to close.
Press flat and keep aside.
Make similar kachori with the rest of the stuff.
Heat oil  til a medium temperature in a heavy bottomed karahi and deep fry to a golden brown colour.

Serve hot with amchoor ki chutney or any other chutney of your choice.

These can be stored upto a week .

Can be made with maida and atta also.
Mix ed in equal measure s.