Mung Dal Kachori

Ingredients

• 200 g All-purpose flour (maida)
• 1/2 cup water for dough
• 2 tbsp Ghee
• 100 g (soaked for 4 hours) Split mung dal
• 400 ml (for boiling dal) Water
• 1 tsp Powdered sugar
• 1 tsp Amchur powder
• 1 tbsp Kismis (raisins)
• 2 tbsp (chopped) Coriander leaves
• 1 tbsp Sesame seeds
• 2 tbsp Desiccated coconut
• 1/2 tsp Garam masala
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 1 tsp Chilli-ginger paste
• 2 tbsp (for sautéing masala) + for deep frying Oil
• 1/2 tsp Cumin seeds (jeera)
• 1/2 tsp Black pepper
• 1 tsp Coriander seeds
• 1 tsp Fennel seeds
• 1 tsp (for dal) + 1/2 tsp (for dough) Salt

Steps

1. Soak mung dal for 4 hours. Boil in salted water until 80% cooked. Drain.
2. Coarsely grind fennel, coriander, black pepper, and cumin seeds.
3. Heat 2 tbsp oil, add ground spices, sauté. Add chilli-ginger paste, turmeric, red chilli powder, garam masala. Mix well.
4. Add coconut, sesame, coriander leaves, kismis, amchur, and powdered sugar. Stir.
5. Add boiled dal, mix well. Cool and shape into balls.
6. For dough, mix maida, ghee, and salt. Add water to make a tight dough. Rest 10 mins.
7. Divide dough into balls. Roll each into a small disc. Place stuffing ball in center, fold and seal. Fold all the kachoris.
8. Heat oil. Deep fry kachoris on medium flame until golden pink.
9. Serve hot with green chutney and date-tamarind chutney.