Moong Dal Kachori

Ingredients:

for dough:

1 cup All purpose flour (Maida)

1/4 tsp Salt

2 tbsp Oil

1/2 cup chilled water to knead (approx)

Oil, to deep fry

for filling:

1/4 cup soaked moong dal (2-3 hrs), drain, lightly dry and coarsely ground

1 tsp Coriander seeds (coarsely ground)

1 tsp fennel seeds (coarsely ground)

1/4 tsp grated Ginger

1 Green chillies,finely chopped

1/2 tsp Red chili powder

3/4 tsp Amchur powder

1/2 tsp Garam masala

2 pinches Asafoetida(Hing)

1/4 tsp Salt, approx

1 tbsp Ghee

Method:

to prepare dough:

• Mix flour, salt and oil till it appears like bread crumbs.
• Knead well with chilled water to get a soft and pliable dough.
• Keep it aside for half an hour.

to prepare filling:

• While the dough is resting we can prepare the filling. Heat a vessel, add ghee, fennel seeds, coriander seeds and asafetida, stir for 30 seconds. 
• Add ginger and green chillies and remaining spices. 
• Stir in the coarsely ground dal, saute for 3-4 minutes and turn off heat.

putting together the kachori 

• Take the dough and knead it for a few minutes to make it soft and smooth. Divide the dough in ten equal parts.
• Roll each ball with the rolling pin into a slightly thick puri, try to make the edges thin and leave the centre a little thicker. Place a tablespoon of the filling in the centre of the puri.
• Enclose the filling by gathering the outer edge of the puri to form a pocket. Pinch off extra dough and shape into a flat ball by gently pressing your thumb in the center. Using the base of your palm, flatten them a little more without tearing the outer layering.
• Heat enough oil in a kadhai to deep fry the kachori. Make sure the flame is medium because they need to be fried slowly.
• Fry the kachoris on medium-low heat. Now that you have come so far you have to be patient at this step, if you fry on high heat, the kachoris will become soft and will not be “khasta” anymore.