how to make good hot Kachori.

Hot Kachori is makes in every place in the world, people taste  and eat it with tea, vegetables.here we tell you how to make good hot Kachori.

Preparation time: 55 minutes
Cooking time: 40 minutes
Total time: 1 hour 35 minutes
Ingredients: 10-12 pieces

Hot Kachori Ingredients:

Content to cover:

1.5 cups plain flour
4  spoons oil
Salt taste according to desire
Keep the cold water in a vessel for dough.
Material for filling Kachori:
1 cup yellow moong dal washed and soaked for 30 minutes
1 tsp Garam Masala
1 teaspoon red chili powder
1/2 teaspoon coriander powder
1/2 teaspoon coriander seeds crushed chopped
1/2 teaspoon fennel seeds crush crushed
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seed
1 tbsp. Coriander finely chopped leaves
Salt taste according to desire

3-3.5 chilly foetida
1 teaspoon oil
Fry oil
1 tablespoon plain flour for patching

To find the way:

Mix flour, salt and oil and mix them in soft soft flour.
Keep aside for 30 minutes
To fill the method:
Add plenty of water to boil Add Dal
Boil for 5 minutes, drain
Cool a little bit of Heat Oil in a heavy pan
Add all the seeds completely and allow crushing sprout.
Add Acephotida, Mix Add all other content
Mix well. Do not break the pulse completely.
But it is enough to hold the mixture well.
Remove from the fire, calm down
Divide into 15 parts.
Size in balls with graded palms.
Keep aside
To proceed:
Make a paste with dough water for patching
Keep aside
Participate in a ping-pong shape of flour
Roll the knot into the round 4 "diameter round.
Place a ball to fill in the center.
Wrap a round like a pouch and wrap it.
Break the extra dough carefully
Do not allow tear to cover
Press the ball with the palm, flatten it and round
Repeat for 4-5 garbage
Deep fry in hot oil, only on low flame.
If the garbage is found somewhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for the other side
Fry until golden and crispy. Small bubbles should appear on Kachori.
Clean the hot water with green and tamarind sauce.