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Asafoetida shortbread has no match in terms of taste and aroma. From morning breakfast to evening tea, it is a perfect and evergreen dish for every occasion. Asafoetida not only enhances the taste of Kachori, but it is also beneficial for health. Consuming asafoetida also relieves problems to the digestive system. That is why it has been called the ‘mine of qualities’. Everyone likes the taste of market asafoetida kachori. But do you know that you can make it easily at home also? Here we have simple recipe of Asafoetida Kachori. Recipe Have brought. Make a quick note of the recipe.

Material

for shortbread dough

• Maida or wheat flour: 2 cups
• Oil or ghee for moyan: 3-4 tbsp
• Salt: as per taste
• Lukewarm water: to knead the dough

for filling

• Washed urad dal: ½ cup (soaked for 2 hours)
• Asafoetida: ½ tsp
• Fennel powder: 1 tsp
• Coriander Powder: 1 tsp
• Red chilli powder: ½ tsp
• Garam masala: ¼ tsp
• Ginger-green chilli paste: 1 teaspoon
• Oil: For frying and roasting spices

method of making

step 1
First of all, take maida or wheat flour in a bowl. Add salt and moyan to it and mix well. Now knead a little soft dough with the help of lukewarm water. Cover the dough and let it set for 20 minutes.

Step 2
Grind the soaked urad dal coarsely without adding water. Now heat 2 spoons of oil in a pan. Add ginger-green chilli paste and asafoetida and fry. After this, add ground lentils and all the dry spices like fennel, coriander, chilli, garam masala, salt and fry on low flame till it becomes golden and dry. The masala is ready, let it cool.

Step 3
Break small balls from the kneaded dough. Spread one ball gently and place a teaspoon of dal mixture in the middle. Now close the dough tightly by gathering the edges, so that it does not tear while frying. Press it lightly and flatten it a little.

Step 4
Heat oil in pan. Keep in mind that the oil should be medium hot. Put the kachoris in oil and fry on low to medium flame, turning them occasionally, until they become golden and crispy. If fried on high flame, the kachoris will remain raw from inside. Then take it out and eat it with chutney.