Kachori Aloo

🔥 Prep

• Rinse 50 g moong dal, soak in 70 ml water for 20 minutes, then drain.
• Cook the soaked moong dal with a pinch of salt until soft but not mushy (about 8‑10 minutes), then let cool and coarsely mash.
• Dry roast 1 tsp fennel seeds and 1 tsp coriander seeds in a pan over low heat for 1 minute until fragrant, then grind into a coarse powder.
• In a bowl, combine 200 g maida, 1.25 tsp salt, and 2 tbsp of the 350 ml oil; add water gradually and knead into a smooth, pliable dough; cover and rest for 15 minutes.
• Prepare the filling: mix the mashed moong dal with 1 tsp chilli powder, 0.5 tsp garam masala, the roasted fennel‑coriander powder, and adjust salt if needed.

🔥 Cook

• 1. Divide the rested dough into equal portions (about 12‑14 balls) and flatten each into a small disc (approx 4 cm diameter) using your palms.
• 2. Place a teaspoon of the spiced moong dal filling in the centre of each disc, gather the edges, and seal tightly to form a stuffed ball; gently reshape into a smooth kachori.
• 3. Heat 350 ml oil in a deep kadai or heavy‑bottomed pan over medium heat until it reaches about 180 °C (a small piece of dough should sizzle and rise to the surface).
• 4. Carefully slide the stuffed kachoris into the hot oil, frying in batches; cook for 3‑4 minutes on each side, turning gently, until they puff up and turn golden‑brown and crisp.
• 5. Remove the fried kachoris with a slotted spoon and drain on paper towels to absorb excess oil.
• 6. While the kachoris are frying, prepare a simple aloo curry (optional): boil 2 medium potatoes, dice, and sauté with 1 tsp cumin seeds, 1 tsp coriander powder, ½ tsp turmeric, salt to taste, and a splash of water for 5 minutes over medium‑low heat until the potatoes are coated and fragrant.
• 7. Keep the aloo curry warm.

🔥 Serve

• Arrange the hot kachoris on a serving plate alongside a bowl of warm aloo curry.
• Garnish with freshly chopped coriander leaves and a wedge of lemon for extra zing.
• Serve with mint‑coriander chutney or sweet tamarind chutney and a side of plain yogurt or raita.