- 1/2 cup wheat flour
- 1/2 cup maida
- 1/4 teaspoon salt
- 2 tablespoons oil
- chilled water to bind the dough
- 1/2 cup readymade Moong Dal Namkeen
- 1 teaspoon asafoetida
- 2 teaspoon ajwain
- 2 teaspoon each (cumin Powder, coriander Powder, red chilli powder, dry mango powder, fennel powder, pomegranate seeds powder – Anardana, chaat masala powder)
- oil for deep frying
Method for Dough
- Mix the flour, salt and oil and rub oil and flour between fingers to get bread crumb like texture. Add the chilled water slowly, mixing with your fingers as you pour. Add just enough water to get all the dough together and knead to make a soft and smooth dough. Cover the dough and let it rest for at least fifteen minutes.
Method for Filling
- Crush Moong Dal Namkeen in blender to a coarse powder.
- In a pan dry roast all the masalas for filling and mix nicely with crushed namkeen, adjust salt and seasoning as per taste.
Method for Kachori
- Once the dough has rested for 15 minutes, knead the dough just once more to make it smooth. Divide the dough in large lemon size equal parts.
- Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges around.
- Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest. Let the filled ball rest for 3 to 4 minutes before rolling.
- Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle.
- Preheat oil for deep frying in a frying pan on medium heat. Fry these stuffed moong dal kachori’s on medium-low heat. After they start to puff, slowly turn them over to the other side. Fry until golden-brown on both sides.
- Serve the Moong Dal Khasta Kachori with yogurt, Green Chutney, Tamarind Chutney and chopped onion.