Kachori

Marwari kachories are very crisp and tasty. The trick for the crispness is it's covering which should have appropriate quantity of moisture and moyan(oil) 
Ingredients for the shells:
2 cups maida
1/2 cup oil
1/2 teaspoon salt
Ingredients for stuffing
1/2 cup yellow   moong dal
1 teaspoon red chilli powder
1 teaspoon salt
1/2 teaspoon garam masala
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon amchur powder
Finely chopped fresh mint leaves or dried mint leaves.
A pinch of hing
Oil for frying
Stuffing for Kachories
Wash and boil the dal for 15 minutes . Switch off the flame and cover for 5 minutes.Drain the boiled dal to remove the excess water

                                         dal boiled and strained

In a thick bottomed pan  or better if it is nonstick  pan put 1 tab sp oil and  when it is hot add a pinch of hing,cumin seeds,fennel seeds.On the  boiled dal put  salt and chilli powder and pour the dal in the pan  .Now mix all the ingredients stirring the mixture.The mixture should be heated so as to remove extra moisture from it and the little moisture needed to make balls out of this mixture.

             Let the mixture cool.Now add mint .Make 15 equal balls of this mixture as shown in picture. These balls are the stuffing.

                                          Balls for stuffing


Making of shell

Take the maida and put 60 ml oil in it (moyan).Rub the oil and maida with your palms thoroughly.Now knead the maida by adding   125 ml water to it to make a dough.The consistency of the dough shuld match that of puries.This dough needs lot of kneading till it becomes elastic.Make 15 equal balls of it.Take a ball of dough in your palm and spread it like a circle   2" diameter on your palm  and put one ball of dal mixture in the centre.Now try to cover the dal ball with maida dough from all sides by pulling the dough which is supposed to be quite elastic.
After covering it press this ball in your palm gently to give it a flat circular shape.This way make all the kachories.
Put oil for frying and when it is hot slowly put kachories and deep fry .After sliding all the kachories in the pan turn the flame slow  till the kachories are golden brown  as in picture .It will take 8 to 10 minutes depending upon the size of the pan and number of kachories you are frying.

                                            Frying Kachori

Taste will be enhanced if these are served with sweet mint chutney and sweet beaten yogurt.
Tips
1  The amount of oil added to maida as shortening should be exact as this will decide the crispness of kachori.
2 Consistency of dough which is adjusted by the amount of water added to maida and the proper kneading for five minutes is necessary to get the good result.