Name: AAM KI BEDAI KACHORI recipe by Archana Bhargava at BetterButter
Prep time: 430 min
Cook time: 30 min
Total time: 460 min
Yield: 5
Ingredients: For the Dough; 2 cups of whole wheat atta; 1/4 cup sooji; Salt to taste; 2 tbsp oil for moyan; 1/2 cup mango puree , just grind; The ripe mangoes in a mixer grinder; Pinch of haldi; Some water if required; For the stuffing; 1 cup safed urad dal , soaked for at; least 6 hours and then grind into; a dardara paste; 1 tbsp greenchillies ginger paste; 1 tsp red chilly powder; 1 tsp crushed coriander seeds; 1/2 tsp amchur powder; Pinch of haldi; 1/4 tsp heeng; 1/2 tsp Saunf powder; Pinch of garam masala; 1/4 cup mango puree; Salt to taste; 2 tbsp Oil; Take oil for deep frying

Ingredients Serving: 5

For the Dough
2 cups of whole wheat atta
1/4 cup sooji
Salt to taste
2 tbsp oil for moyan
1/2 cup mango puree , just grind
The ripe mangoes in a mixer grinder
Pinch of haldi
Some water if required
For the stuffing
1 cup safed urad dal , soaked for at
least 6 hours and then grind into
a dardara paste
1 tbsp greenchillies ginger paste
1 tsp red chilly powder
1 tsp crushed coriander seeds
1/2 tsp amchur powder
Pinch of haldi
1/4 tsp heeng
1/2 tsp Saunf powder
Pinch of garam masala
1/4 cup mango puree
Salt to taste
2 tbsp Oil
Take oil for deep frying

Instructions

For the dough :
Take a mixing bowl and put together atta, sooji, oil, haldi and salt , mix nicely.
Then add mango puree and knead into a medium tight dough. Add little water if required
The dough should be of smooth texture , leave it for half an hour. Then again punch it with the greased hand and make it into smooth texture
For the stuffing :
Heat oil in a pan and put heeng. Then greenchillies ginger paste. Mix well, then add urad dal paste
Cook on low heat stirring occasionally, until all the moiture evaporates.
Then add mango puree. Cook further, until the moisture.
Now add red chilly powder, crushed coriander seeds, haldi, salt, amchur powder, garam masala, saunf powder and mix well.
The stuffing is ready. It should not be very dry, when you make ball, it should be made easily.
FOR MAKING THE KACHORIS
Heat oil for deep frying. First on high , then make it medium.
Make equal size balls from the dough. In the same way make small balls from the stuffing
Spread the dough ball in your palm like a katori. Place the stuffing ball in the center and seal it properly.
Now roll it with light hands evenly and slide the rolled out kachori in the hot oil , one by one
Fry on medium heat Until becomes light brown and crispy. Fry 3-4 kachoris at a time
You can serve these with aloo ki sabji, chutney or achaar or masala curd

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