Dal Kachori

Ingredients

Dough

Maida - 2 cup

Oil - 1/4 cup

Salt - 1/2 tsp

Stuffing

Moong dal - 1/2 cup (soaked for 2 hours, if you are in a hurry soak in warm water for 1/2 an hour)

Green coriander - 2 tbsp (finely chopped)

Green chilly - 2 (finely chopped)

Coriander powder - 1 tsp

Red chilly powder - 1/4 tsp

Asafoetida - 1 tsp

Amchoor (dry mango) powder - 1tsp

Salt - 1/2 tsp (as per taste)

Cumin seeds - 1/2 tsp

Besan - 1tbsp

Oil - 1 tbsp

Oil for frying

Method

Take maida in a big bowl, add salt and oil and mix well. Now add little water at a time and knead soft dough same as required for making chapatti. Don't knead the dough too much. Cover the dough and keep it aside for 15-20 minutes to set. Meanwhile prepare stuffing. 

Stuffing:

Heat a pan and add 1tbsp oil in it. When oil is sufficiently hot, add cumin seeds and saute for while. After sauteing cumin seeds add asafoetida, green chilly, coriander powder, fennel powder and saute the spices for few minutes. Now add dal, besan, salt and red chilly powder. Mix all ingredients really well. Stir constantly and cook the dal until for 10 minutes and nice aroma can be smelled (if dal sticks to the bottom of pan then add some more oil). Take out the roasted dal in a bowl so that it cools quickly. 

Once the dal cools down coarsely grind it in a mixer.

Now take a little amount of dough, equal to size of lemon, and roll giving it a round shape. Take one dough ball and flatten it with help of your fingers giving it a shape like bowl. Now fill this bowl with 1 tsp stuffing and lift from all sides for sealing the stuffing. Likewise prepare all kachoris.

Preheat oil in a wok for frying kachoris. Oil should be medium hot for frying kachoris and now roll the stuffed dough ball with your hand or fingers gently into thick kachori ( if u want u can also use a rolling pin, but with light hands). Place the kachori in medium hot oil for frying. Place as many kachoris as possible in the wok at one time. Flip the side when kachoris turn puffy and are slightly brown from beneath. Keep flipping the kachoris and fry until they turn golden brown in color. Keep the flame low and medium, to get crunchy and crusty kachoris. Place the fried kachoris over a plate with absorbent paper. 

Kachoris are ready. Serve kachoris with green coriander chutney or tamarind chutney.