Recipe Detail

Preparation

• For the Dough:

  1. In a mixing bowl, combine all-purpose flour, ghee, asafoetida, and salt.
  2. Gradually add water and knead the ingredients to form a smooth and firm dough.
  3. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

  For the Filling:

  1. Rinse the moong dal and soak it in water for about 2 hours. Drain the water.

  2. Grind the soaked moong dal into a coarse paste without adding water.

  3. Heat oil in a pan. Add cumin seeds, mustard seeds, fennel seeds, and asafoetida.

  4. Add the coarsely ground moong dal, dry mango pwder (amchur), turmeric powder, red chili powder, garam masala,  and salt. Cook until the dal is cooked and the mixture becomes dry.

  5. For Assembling and Frying:

  1. Divide the dough into small balls. Roll each ball into a small disc.

  2. Place a spoonful of the moong dal filling in the center of the disc.

  3. Seal the edges to form a ball and flatten slightly.

  4. Heat oil in a pan for deep frying. Fry the kachoris until they turn golden brown and crisp.

  You will make 10-12 Kachories.