Ingredients
All-purpose flour: 2 cups
Salt: To taste
Oil: For frying
For stuffing
Split green gram dal (Moong dal): 1 cup
Ghee: 2-3 tsp
Ginger paste: 1 tsp
Green chili paste: ½ tsp
Asafoetida: A pinch
Turmeric powder: ¼ tsp
Coriander powder: 1 tsp
Cumin powder: ¼ tsp
Red chili powder: 1 tsp
Fennel seeds powder: ½ tsp
Lemon juice: 1 tsp
Salt: To taste
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Method
Soak split green gram dal for 3-4 hours.
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Sift flour and salt in a bowl. Add 2 tsp of ghee and mix well. Knead into soft dough using sufficient water. Cover with a moist cloth and set aside.
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Coarsely grind soaked green dal. Heat ghee in a pan and add ground dal, ginger, green chilli, asafoetida, coriander powder, cumin powder, red chilli powder and fennel powder. Cook till all the moisture dries. Add salt and lemon juice, mix well and remove from the heat and allow to cool.
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Divide the dal mixture into 20 equal portions. Divide the flour dough also into 20 equal sized balls.
Roll them into small puris and place a portion of stuffing in the centre and bring the edges together to form a ball. Lightly press them with your palms to make thick puris.
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Heat oil in pan. Deep fry kachoris on a low flame till golden brown.
Serve with tamarind chutney or tomato ketchup.
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