Moong Dal Kachori

🔥 Prep

• Rinse the 50 g Yellow Moong Dal, soak it in enough water for 15 minutes, then drain.
• Cook the soaked moong dal in a saucepan with enough water to cover until soft, about 10 minutes; drain any excess water and mash coarsely.
• Measure out 1 tsp Chilli Powder, 1 tsp Fennel Powder, 0.5 tsp Ginger Powder, 1 tsp Salt, 3 tbsp Ghee, 60 ml Water, and 200 g Maida, keeping them ready.
• Sift the 200 g Maida into a mixing bowl to remove lumps.

🔥 Cook

• 1. In a bowl, combine the sifted 200 g Maida, 3 tbsp Ghee, and 1 tsp Salt; rub the ghee into the flour until the mixture resembles coarse crumbs.
• 2. Gradually add the 60 ml Water, mixing to form a stiff, smooth dough; knead for 2 minutes until elastic, then cover with a damp cloth and let rest for 15 minutes at room temperature.
• 3. While the dough rests, heat a small pan over medium heat, add the mashed moong dal, and stir‑fry for 2 minutes to remove moisture.
• 4. Add the measured 1 tsp Chilli Powder, 1 tsp Fennel Powder, 0.5 tsp Ginger Powder, and a pinch of salt to the dal; mix well and cook for 1 minute until fragrant, then remove from heat and let the filling cool.
• 5. Divide the rested dough into 12 equal portions (≈15‑18 g each) and roll each into a smooth ball.
• 6. Flatten each ball with your palm or a rolling pin into a small disc (≈7‑8 cm diameter), place ½ tsp of the spiced moong filling in the center.
• 7. Bring the edges together, pinch to seal, and gently reshape into a ball; then flatten again carefully to a thick disc (≈4‑5 cm diameter) without tearing the seal.
• 8. Heat the 300 ml Oil in a deep kadai or heavy‑bottomed pan over medium‑high heat until it reaches 180 °C (a small piece of dough should sizzle and rise to the surface).
• 9. Gently slide the stuffed discs into the hot oil, fry 4‑5 minutes turning occasionally, until they puff up and turn golden‑brown on all sides.
• 10. Using a slotted spoon, remove the kachoris and drain on paper towels; repeat with the remaining batches, adjusting heat to maintain medium‑high temperature.

🔥 Serve

• Arrange the hot Moong Dal Kachoris on a serving plate and serve with tamarind‑date chutney and fresh coriander mint chutney on the side.
• Accompany with a cup of hot masala chai or sweet lassi for a classic snack experience.
• Optionally, garnish with a sprinkle of chaat masala or finely chopped fresh cilantro for extra zing.