Kachori

🛒 Ingredients

• All-purpose flour 30 g · 109 kcal
• Ghee or cooking oil (for dough) 7 g · 63 kcal
• Moong Dal (split yellow lentils, dry) 12 g · 42 kcal
• Vegetable oil (for filling) 3 g · 27 kcal
• Vegetable oil (absorbed from frying) 10 g · 90 kcal
• Ginger paste 1 g · 1 kcal
• Green chili 1 g · 1 kcal
• Cumin seeds 0 g · 0 kcal
• Fennel seeds 0 g · 0 kcal
• Coriander powder 1 g · 2 kcal
• Turmeric powder 0 g · 0 kcal
• Red chili powder 0 g · 0 kcal
• Amchur (dry mango powder) 0 g · 2 kcal
• Garam Masala 0 g · 0 kcal
• Asafoetida 0 g · 0 kcal

👨‍🍳 Instructions

1. For the dough, combine all-purpose flour, ghee or cooking oil, and salt in a bowl; rub the fat into the flour until crumbly, then knead with enough water to form a firm dough.
2. Cover the dough and let it rest for 20-30 minutes.
3. Meanwhile, soak moong dal for at least 30 minutes, then drain thoroughly.
4. Heat vegetable oil in a pan, add cumin seeds, fennel seeds, asafoetida, green chili, and ginger paste; sauté until fragrant.
5. Add the drained moong dal along with coriander powder, turmeric powder, red chili powder, amchur, garam masala, and salt; mix well and cook for 5-7 minutes until the dal is tender and dry.
6. Let the filling cool completely, then lightly crush it if desired for a finer texture.
7. Divide the dough into equal small balls, then flatten each ball into a small disc.
8. Place a spoonful of filling in the center of each disc, bring the edges together, and seal tightly to form a ball.
9. Gently flatten the filled balls into thick discs, ensuring the filling remains sealed inside.
10. Heat vegetable oil for deep frying in a heavy-bottomed pan or kadai over medium-low heat.
11. Once the oil is moderately hot (not smoking), carefully drop the kachoris into the oil.
12. Fry on medium-low heat, flipping occasionally, until golden brown and crispy on all sides; this ensures even cooking and flakiness.
13. Remove the kachoris from the oil and drain excess oil on absorbent paper.
14. Serve hot with green chutney, tamarind chutney, or yogurt.