Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Asafoetida | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Cups Whole wheat flour (Atta)
- 1/2 tsp. Salt
- Oil for frying
- 2 tbsp. Oil
- Water
- For the Filling :
- 1/2 Cup Moong Dhuli Daal (Split Green Gram)
- 1 tbsp. Ginger, finely chopped
- 2-3 Green chillies, finely chopped
- A pinch of Asafoetida (Hing)
- Salt to taste
- 1/2 tsp. Garam masala powder
- 1 tsp. red chilli powder or to taste
- 1/2 tsp. Amchur powder
- 1 tbsp. Oil
Directions
Make a not too soft dough using flour, salt, oil and water.
For filling :
Boil the daal by adding little water to just cooked consistency, be careful it should not get mushy.
In a pan add oil and add asafoetida, ginger, chillies, salt, chilli powder, garam masala powder and amchur. saute for few seconds and add the cooked daal. Cook for a minute or two, stirring in between. Remove from heat and allow to cool.
Heat the sufficient oil in a kadai for frying kachoris.
Take the flour dough and divide it into even sized balls and roll into a small poori and put the filling in the center. Gather the edges and seal. Now again roll it like a poori. Make all kachoris in the same manner.
Now add the kachori to the heated oil and fry till golden and crisp (one at a time )
Drain on a paper to remove access oil and serve hot with Aloo ki sabzi and khatta-metha kadoo.
Category:Indian Recipes
Category:Awadhi
Category:Awadhi Vegetarian