Kachoriii....

Ingredients:

For Covering: 

Refined flour 100 gms.
Rava (Semolina) 100 gms.
Baking soda ¼ tsp.
Ghee two tbsp.
Salt one tsp.
Water (to knead the dough)
Oil For frying


For Filling: 

Split Green Gram (moong daal) 225 gms.
Ginger 1" piece
Coriander leaves one cup
Green chilies five nos.
Heeng ½ tsp.
Coriander-cumin powder ½ tsp.
Ghee three tbsp.
Raisins 50 gms.
Coconut ¼ cup.
Chili powder one ½ tsp.
Turmeric powder ¾ tsp.
Lime two nos.
Sugar one tsp.
Salt To taste


Direction:


Wash the split green gram and soak overnight.
Grind coarsely.
Scrape the skin off the ginger and grate.
Chop the green chilies and set aside.
Grate the coconut and set aside.
Sieve the refined flour and set aside.

For the filling :

Heat the ghee in a frying pan and add the split green gram and saute over medium to low heat until cooked.
Add the grated coconut, coriander leaves, green chillies, turmeric, chili powder and salt to taste.
Now mix in the heeng, ginger and cummin-coriander powder.
Stir and add the lime juice and sugar and cook for a couple of minutes longer ensuring that they mixture is damp but not liquidy.
Adjust seasoning to taste, remove from the flame and add the raisins.
Set aside and start preparing the covering.

For the Covering :
Add salt to the sieved flour and rub in the ghee, add the rava and water to make stiff dough.
Keep the dough covered with a damp cloth for 45 minutes. Knead well and divide the dough in to equal portions.
Roll each portion to make a puri and put some of the filling mixture
in the centre. Bring all the edges of the puri together and seal using tiny water.
Pinch the edges together.
Heat the oil until hot in a frying pan and deep-fry the kachoris on medium heat until golden brown.
Serve hot with imli or hara dhanya chutney.