Kachoris from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Selva R

Name: Kachoris from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Selva R
Ingredients: oil for deep-frying; 200 g (7 oz) atta (chapati flour), or 100 g (3½ oz) wholemeal flour, mixed with 100 g (3½ oz) maida or plain (all-purpose) flour; 1 teaspoon kalonji (nigella seeds); 2 teaspoons oil or ghee; 3 green chillies, finely chopped (optional); ¼ teaspoon asafoetida; ¼ teaspoon ground turmeric; 1 teaspoon cumin seeds; 2 cm (¾ inch) piece of ginger, grated; 1½ tablespoons oil; 100 g (3½ oz) urad dal

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A speciality from Gujarat, where a lot of seed spices are grown, these little fried breads stuffed with spicy dal are somewhat time-consuming to make but the result is well worth the effort. They a...

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Ingredients

oil for deep-frying
200 g (7 oz) atta (chapati flour), or 100 g (3½ oz) wholemeal flour, mixed with 100 g (3½ oz) maida or plain (all-purpose) flour
1 teaspoon kalonji (nigella seeds)
2 teaspoons oil or ghee
3 green chillies, finely chopped (optional)
¼ teaspoon asafoetida
¼ teaspoon ground turmeric
1 teaspoon cumin seeds
2 cm (¾ inch) piece of ginger, grated
1½ tablespoons oil
100 g (3½ oz) urad dal