Description

📝 Ingredients

For the Dough:

• 1 cup all-purpose flour (maida)

• 2 tbsp semolina (sooji)

• 2 tbsp hot oil (moyan)

• 1/4 tsp salt

• Water as needed

For the Filling:

• 1/4 cup split yellow moong dal (soaked for 1.5 hrs)

• 1 tsp oil

• 1/2 tsp mustard seeds

• 1/2 tsp fennel seeds

• 1/2 tsp cumin seeds

• 1/2 tsp dry mango powder (amchur)

• 1/2 tsp garam masala

• 1 tsp sugar

• 1/2 tsp crushed black pepper

• 1/4 tsp asafoetida (hing)

• 2 tbsp grated dry coconut

• 1 tbsp crushed coriander seeds

• Salt to taste

👩‍🍳 Instructions

1. Prepare the Dough:
In a bowl, combine all-purpose flour, semolina, and salt. Add hot oil and rub into the flour until crumbly. Gradually add water to make a firm dough. Cover and rest for 15–20 minutes.

2. Prepare the Filling:
Drain soaked moong dal completely and pulse coarsely (not into a paste).
Heat oil in a pan, add mustard, cumin, and fennel seeds. Once they splutter, add hing, crushed coriander, coconut, and coarsely ground dal.
Add amchur, sugar, pepper, garam masala, and salt. Sauté on low flame for 4–5 minutes until aromatic and dry. Let it cool.

3. Shape the Kachoris:
Pinch lemon-sized dough balls. Flatten each ball, place a small spoonful of filling inside, and seal it tightly. Roll gently to form a round ball without cracks.

4. Fry the Kachoris:
Heat oil on medium-low. Gently slide in the kachoris and fry on low flame till crisp and golden brown, turning occasionally. Drain on paper towels.

5. Serve or Store:
Serve warm with mint chutney or tamarind sauce, or cool completely and store in an airtight container for up to 2 weeks.