Dry Kachori Pops

Ingredients:

Prepare Dry Filling:

-Sabut dhania (Coriander seeds) 1 tbs

-Zeera (Cumin seeds) ½ tbs

-Sabut kali mirch (Black peppercorns) 1 tsp

-Moong phali (Peanuts) 2 tbs

-Spicy roasted split gram lentil ¼ Cup

-Baisan gathiya ½ Cup

-Lal mirch (Red chilli) crushed ½ tsp

-Sugar powdered ½ tsp

-Garam masala powder ¼ tsp

-Kashmiri lal mirch (Kashmiri red chilli) powder ½ tsp

-Iodized Himalayan pink salt ¼ tsp or to taste

-Tatri (Citric acid) pinch

-Gur imli chutney 1 tbs

Prepare Dough:

-Chakki ka atta (Whole wheat flour) 1 Cup

-Maida (All-purpose flour) 1 C

-Ajwain (Carom seeds) ½ tsp

-Iodized Himalayan pink salt 1 tsp

-Ghee (Clarified butter) 2 tbs

-Water ½ Cup (add gradually)

-Cooking oil (For Frying) as required

Direction:

Prepare Dry Filling:

-In a tarka pan, add coriander, cumin, black peppercorn, & roast on low flame until fragrant.

-Let it cool completely. Transfer it to a mortar pestle & crush well.

-Add roasted peanuts, spicy roasted split gram lentil, besan gathiya & crush well.

-Add red chilli crushed, sugar powder, garam masala powder, kashmiri red chilli powder, citric acid & mix well, add gur imli ki chutney & mix well.

Prepare Dough:

-In a bowl, add whole wheat flour, all-purpose flour, carom seeds, pink salt, clarified butter & mix until it crumbles.

-Add water gradually, mix well & knead until medium hard dough is formed.

-Cover & let it rest for 30 minutes.

-Place dough on a working surface, knead again until smooth.

-Take a small amount of dough (20g) & make a smooth ball.

-Flatten it with your hands about 2.5 inches, add 1 tsp of prepared stuffing, now stuff & seal properly. (Make: 25-26)

-In a wok, add cooking oil & heat it (140 C), add prepared kachori pops, fry on low flame until golden & crispy.

-Add to an airtight jar for & store for up to 2 weeks.

-Serve with green chutney, red chutney & raita!