Moong dal kachori

Moong dal kachori/ Khasta Kachori - The most famous snack maybe second only to samosa. It is tasty and yummy. Here i have given a recipe for crispy kachori having filling of moong dal (green gram dal).

Ingredients
For the outer covering
Maida/All purpose flour - 1 and half cup
Ghee - 3 tsp
Salt for taste
Water as needed for kneading
For the stuffing
Moong dal/green gram dal - 1 cup soaked for 2 hours and water drained
Green chilli -2      Ginger-1/2 inch (crushed together)
Coriander seeds - 3 tsp + fennel seeds - 1 tsp + cumin seeds - 1 tsp - crushed
Besan - 6 to 7 tsp
Kasuri methi - 2 tsp
Oil - 2 tsp
Pepper powder - 1 tsp
Red chilli powder - 2 tsp
Garam masala powder - 1/2 tsp
Aamchoor powder - 1 tsp
Rock salt - 1 tsp
Salt for taste
Method - making the outer cover
In a wide mouthed bowl take the maida and salt. Add hot ghee and mix. Now add water little by little and knead it into a soft dough. You have to knead very nicely to make itisoft. Cover it with a wet cloth and allow it to rest.
Making the stuffing
Take a pan with 2 tsp of oil and heat it. Add to that the crushed coriander +fennel +cumin seeds. Saute it for a minute. Add crushed green chilli and ginger. Saute it for a minute and add pepper powder, red chilli powder, kasuri methi,black salt, garam masala, aamchoor powder and salt for taste. Mix it well and cook for 2 to 3 minutes. Now add the besan and saute it till the raw smell goes and the besan gets cooked. It will take about 5 minutes. Now add the soaked moong dal and cook it for about 5 minutes. Mix it well. Remove from heat and allow it to cool.

Make small balls from the outer dough. Flatten it using the palm of your hands. Keep a small ball of dal mixture in the maida dough, close it by bringing the edges closer. Roll it again into a flat either with s rolling pin or palm of your hand. The kachori should not be thin like poori, but should not be too thick also.

Heat oil and deep fry the kachori in batches. You can store this in air tight container for a week.