Kachauri

Parathas

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Ingredient list

  • ½ cup urad dal (split)
  • ½ tsp red chillis ground
  • ½ tsp cumin seed
  • ½ tsp crushed fennel seed
  • 1 inch grated ginger
  • pinch of asafoetida
  • 1½ cup wheat flour
  • 4 tsp oil or Ghee
  • ½ cup water
  • Oil for deep frying
  • Salt to taste

Preparation

  • Soak the dal in water overnight. Drain and graind it to a fine paste.
  • Heat half the oil and fry dal paste till dry. Then mix cumin seeds, chillis, crushed fennel seed, grated ginger, pinch of asafoetida & salt.
  • Mix flour, remaining oil, salt and water to make a dough.
  • Knead the dough well and make a stiff dough. Cover it with a damp cloth and keep it aside for half an hour.
  • And then make small sized balls and flatten them a bit with palm.
  • Put one tablespoon of mixture of dal (peethi ) in the centre of each ball. close the edges together to form a ball again. Roll out into 2 inches chapatis.
  • Heat the oil and deep fry these kacauris till light brown and puffed.
  • Take them out directly on a brown sheet of paper.

Notes

Serve hot with hot pickle, chutney.

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