How to make coarsely Churi powder :Firstly, both moong and urad split dal nicely clean with wet cloth. Now dry it for half an hour. Take a mixer jar put both pulses and make dry coarse powder. Can store in an airtight container for long time.
Take a mixing bowl add wheat flour, besan & both coarse split dal. Combine all ingredients & 1 tbsp oil. Mix well.
Now adding water little by little knead a soft dough. Add 1tbsp water. Covered and keep it for half an hour.(after 1/2 an hour, because the pulses absorb water, so prepare the soft dough by adding the required water)
Now smooth with 1 tsp oil in the dough. Make equal sized balls(like poori) from the dough. Now take one ball and roll it into a small size Kachori.
Heat oil in a wok for deep frying on high flame. Slide the rolled out Kachori in the hot of and fry on high medium flame by turning, until becomes light brown from both sides. Turn off the gas. Remove Churi Kachori to the tissue paper.
Serve Delicious CHURI KACHORI with Aalu sabji & mango pickle. Enjoy!!
