INGREDIENTS
Bread Kachori
Servings - 2 - 3
INGREDIENTS

Split mung beans - 150 grams
Oil - 2 teaspoons
Cumin - 1/2 teaspoon
Crushed coriander seeds - 1/2 teaspoon
Fennel seeds - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Green chili - 1 teaspoon
Ginger - 1 teaspoon
Salt - 1 teaspoon
Turmeric - 1/4 teaspoon
Red chili - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon
Water - 2 tablespoons
Bread slices
Water - for soaking
Oil - for frying
PREPARATION
1. Take a pan, add 150 grams split mung beans and dry roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and toaster this into a blender and blend it into a powder. Keep aside.
3. Heat 2 teaspoons oil in a skillet, add 1/2 teaspoon cumin, 1/2 teaspoon crushed coriander seeds, 1/2 teaspoon fennel seeds, 1/4 teaspoon asafoetida and stir well.
4. Add 1 teaspoon green chili, 1 teaspoon ginger and stir for 1 - 2 minutes.
5. Add 1 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1/2 teaspoon garam masala, 1/2 teaspoon dry mango powder and mix it well.
6. Cook for 3 - 5 minutes on medium heat.
7. Then, add the blended mixture and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 2 tablespoons water and mix it well.
10. Cook for another 3 - 5 minutes on medium heat.
11. Remove it from heat and keep aside.
12. Take a bread slice and cut it’s edges.
13. Dip it in water and squeeze the water out from it.
14. Place it on a board and add some prepared mixture in it.
15. Roll it into a kachori.
16. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
17. Drain it on an absorbent paper.
18. Serve hot.