SPICY KACHODI

INGREDIENTS:

Bengal gram  1/2  cup

Wheat flour  1 and 1/2  cup

Coriander seeds  1  tbsp

Cumin seeds  2  tsp

Long red chillies  2

Garlic 4  to 5  flakes  (cut length wise)

Bay leaves  4

Salt

PREPARATION METHOD:

Wash and soak bengal gram in water for 2 hours.

Drain the water completely.

Add 2  tbsp oil to a thick bottomed hot pan.

Add garlic, coriander seeds, cumin seeds and red chillies.

Add the bengal gram and fry in high heat for a minute.

No need of adding water.

Reduce the heat to minimum and cover the gram with bay leaves.

Close the pan with a lid and let it cook.

After some time open the lid and turn the gram.

Cover the gram again with bay leaves and close the pan with lid.

The dhal will get cooked with the steam water from the lid.

When the gram is cooked well, switch off the heat and let it cool.

Add salt and 2 tsp oil to the wheat flour and mix well.

Add sufficient water and make a dough and keep it aside.

When the gram is cool, remove the bay leaves.

Add sufficient salt and dry grind the gram in the mixie.

Transfer the powder to a dry bowl.

Make lemon sized balls from dough and roll it in to thick puri.

Hold it in your left hand like a bowl.

Keep 2  tsp of stuffing inside and press gently with finger.

Close it tight and roll it into thick puri, gently.

Add the kachodi to a pan and cook it in medium heat.

Sprinkle oil on both sides and cook till golden.

Serve hot with tomato ketchup.

PS: While cooking bengal gram, no water should be added.