INGREDIENTS
2 cups (250 gm) refined flour, 75 gm ghee, ¼ cup (50 gm) moong dal, soaked, 1 tsp fennel powder, 1 tsp coriander powder, ½ tsp cumin powder, 1 pinch asafoetida (hing), ¼ tsp red chilli powder, ¼ tsp ginger powder, ½ tsp dry mango powder, ½ tsp garam masala, Salt to taste, Oil for frying
METHOD
• In a grinder, grind the soaked moong dal to make a coarse paste. Keep aside.
• In a bowl, add refined flour, salt and ghee. Mix everything well. Add chilled water in small portions and knead to make a soft dough.
• To prepare the stuffing, heat 2 tbsp oil in a pan. Add asafoetida to it followed by cumin powder, coriander powder, fennel powder and salt. Sauté the masala until the flavours come out. Put the flame on low; now add ground moong dal into the mix and cook for some time.
• Add red chilli powder, ginger powder, dry mango powder and garam masala. Keep stirring the lentil paste continuously. It will become a flavourful mix.
• Divide the dough into kachori pieces, fill them with the stuffing and seal the dough properly; refrigerate before frying.
• Fry on slow flame until crispy from both sides.
• Serve with imli or saunth chutney.
