Moong Dal Kachori

Ingredients (for15 -16 kachori)

For outer part

2 cup Refined flour (maida)

¼ tsp Soda bicarbonate

Salt as per taste

5 tbls Oil

For filling       

½  cup  green gram (dhuli moong dal)

½ inch piece Ginger

1-2 green chilles

2 tbls oil

2 pinch Asafoetida

1 tsp Coriander powder

½tsp roasted cumin powder

½ Red chilli powder

½ tsp Fennel seed powder (moti saunf)

¼ teaspoon Sugar

Salt as per taste

½ tsp dry mango powder

Oil for deep fry

Method (How to make dal bhari kachori)

Wash and soak the moong dal in water for 2-3 hrs.

Drain the water and coarsely grind dal with ginger and green chilly using a little water.

Heat oil  in a kadai and add the ground dal,  asafoetida, coriander powder, cumin powder, red chilli powder, fennel powder, salt. Cook till all the moisture has dried up. Add sugar, and dry mango powder and mix well.

Remove from the heat and wait for cooling down.

Sieve the flour, mix salt and soda bicarbonate together add oil and mix well with hand. Knead into a soft dough using sufficient water.

Cover with a moist cloth and keep aside for 30 minutes.  Make 15-16 lemon size ball with kneaded flour.

Divide filling mixture also 15-16 part.

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.

place 1 portion of filling in the center. Pull the edges of the dough to wrap the dal filling.

Make all kachori as same procedure and keep aside.

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.

Roll out into small puris so that they are thinner around the edges and thicker in the centre.

Heat sufficient oil in a kadai and deep fry kachoris on low heat until golden brown and crisp.

Serve with tamarind chutney.