Kachori

One of my favorite snacks of all time and so easy to make!


INGREDIENTS

Oil to deep fry

FILLING

1 and 1/2 cup Moong Dal
Mustard Seeds
Cumin Seeds
Fennel Seeds (Saunf)
Coriander Powder
Garam Masala Powder
Red Chilli Powder
Salt

SHELL

1 cup Maida
2 tbsp Oil
Salt
Water

PROCEDURE

Mix all of the shell ingredients and make a soft dough similar to chapati dough. Keep this aside for atleast a 1/2 hour.
At the same time, soak the moong dal in water and keep it aside for a 1/2 hour.
Pressure cook the dal until it softens. If you are using a pressue cooker, one or two whistles should be enough.
In a pan, heat about a tbsp of oil and add in the seeds and wait for the mustard seeds to splutter. Coarsely mash the cooked dal and add it to the pan. Add in all of the masala ingredients and salt, mix everything well and let it cool.
Take a small ball of the maida dough and roll it out into the size of a puri. Place about 2 tbsp of the dal mixture in the center and join the edges to make a ball.
Deep fry all of the kachoris until golden brown on low to medium heat.
Serve hot or cold.