Khasta Moong Dal Kachori

What you need

• 250 g (2 cups) all-purpose flour
• 60 ml (1/4 cup) ghee, soft but not melted
• 1 1/4 tsp salt, 1/2 tsp for the dough, the rest for the filling
• 120 ml (1/2 cup) water, about, added as needed
• 100 g (1/2 cup) split yellow moong dal, rinsed
• 1 l (4 cups) vegetable oil, 1 tbsp for the filling, the rest for frying
• 1/4 tsp ground turmeric
• 1/2 tsp red chili powder
• 1/2 tsp ground cumin
• 1/2 tsp ground ginger
• 1 tsp ground coriander
• 1 tsp fennel seeds, crushed
• 1 tsp dried mango powder, amchur
• 1 pinch asafoetida

Method

Restated from the original video

1. 1

   Mix the flour with 1/2 tsp of the salt in a bowl. Rub in the ghee with your fingertips until the mixture looks like coarse crumbs.

2. 2

   Add the water a splash at a time and knead to a smooth, semi-soft dough. Cover with a damp cloth and rest for 30 min.

3. 3

   Meanwhile, soak the moong dal in plenty of water for 2 hours, then drain very well.

4. 4

   Grind the drained dal in a food processor to a coarse meal, without adding water.

5. 5

   Warm 1 tbsp of the oil in a pan over the lowest heat.

6. 6

   Stir in the turmeric, chili powder, cumin, ginger, coriander, fennel seeds and amchur for 20 seconds. Keep the heat low so the spices do not burn.

7. 7

   Add the ground dal, the asafoetida and the remaining salt. Cook, stirring constantly, until the mixture is dry and smells toasty, 4-5 min.

8. 8

   Cool the filling completely, then shape it into 12 equal balls.

9. 9

   Knead the dough briefly, roll it into a log and cut it into 12 equal pieces. Roll each into a ball.

10. 10

    Flatten a dough ball into a disc with thin edges. Set a filling ball in the middle, gather the edges over it and pinch to seal.

11. 11

    Press the filled ball flat, then roll it gently into a disc about 7 cm (3 in) wide. Keep the finished kachori under a damp cloth.

12. 12

    Heat the remaining oil in a deep, wide pan to 160 °C (325 °F). Slide in 3 kachori at a time.

13. 13

    When they swell, nudge them with a slotted spoon. Turn once the underside is light golden.

14. 14

    Fry on low-medium heat, turning often, until deep golden and crisp, 8-10 min per batch. Drain on paper towels and serve warm.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.