MARWARI KACHORIES

Makes: 25
Time required: One hour 30 minutes.
Ingredients:
Flour: ¼ kg.
Moong Dal (soaked for four hours): 1 cup (200gm)
Red Chilies: 6 - 8
Cloves: 10
Coriander seeds: 1 tbsp. (5gm)
Cumin Seeds: 1 tbsp. (5gm)
Black peppercorns: 1 tbsp. (5gm)
Dry pomegranate seeds: ½ tbsp. (2gm)
Turmeric powder: ¼ tbsp. (1gm)
Ghee: 50gm
Oil: 1- ½ tbsp. (25ml)
Salt: to taste.


Preparation:
Dry roast red chilies, black peppercorns, cloves, cumin seeds and coriander seeds on a tawa till crisp. When cool, grind them to a coarse powder. Powder pomegranate seeds also.
Heat oil in a frying pan. Season with asafoetida. Add the soaked moong dal, salt, turmeric powder, chili powder and one tsp. coriander powder. Boil till the dal is cooked and almost dry. Remove from heat.
Heat oil in another pan. Add the cooked moong dal and roast till dry. Remove from heat. Add the ground masala powder and salt to taste and mix well.
Add salt to the flour and rub in the ghee. Add a little water and bind to a hard dough. If the dough is soft, the kachories will not turn out and remain crisp.
Divide the dough into small portions. Roll them into small cup shapes. Put a little masala in each cup and roll it again to cover the filling well. Gently press the kachories from the top, otherwise while frying, kachories may open out and all the masala will spread. Deep fry in hot oil on a low heat. Fry eight to ten kachories at a time. Fry till crisp and light brown. Remove from oil and serve with chutney.

For the chutney:
Mint leaves: 1 cup (200gm)
Green chilies: 7 or 8
Tamarind pulp: 1 tsp. (5 ml)
Salt: to taste.

Preparation (Chutney):
Grind all the ingredients in a mixer to a smooth paste. For sweet chutney add one tps. Jaggery to it. To prepare sweet kachories add powdered sugar, aniseeds and poppy seeds to a filling. Prepare the kachories as for the savoury kachories.



Nutritive Value of one Kachori:
Calories: 133.0 Kcal
Proteins: 3.4g.
Fats: 7.2g
Minerals: 0.48g
Fibre: 0.76g.
Carbohydrates: 13.6g