Moong Dal Kachori

Ingredients(for 2 medium kachoris per serving)

• 1/2 cup Moong dal (split yellow gram) (washed and soaked for 2 hours)
• 1 cup Atta (whole wheat flour) (for the outer covering)
• 1/2 tsp Ajwain (carom seeds)
• 1/4 tsp Haldi (turmeric powder)
• 1/2 tsp Red chilli powder (adjust to taste)
• 1 tsp Coriander powder (dhania)
• 1/2 tsp Jeera (cumin seeds)
• 1/2 tsp Saunf (fennel seeds)
• 1 Green chilli (finely chopped) - optional
• 1/2 inch Ginger (grated)
• to taste Salt
• 2 tbsp + for brushing Refined oil (use cold-pressed if possible)
• a pinch Hing (asafoetida)
• 1 tbsp Fresh coriander leaves (finely chopped) - optional

Instructions

1. 1

   Drain soaked moong dal and coarsely grind without water. Heat 1 tbsp oil in a pan, add hing, jeera, saunf, ajwain, and let them crackle. Add ginger, green chilli, and sauté briefly.

   5 minutes

   Do not over-grind dal; a coarse texture adds bite.

2. 2

   Add ground moong dal, haldi, red chilli powder, coriander powder, and salt. Cook on medium flame until dal turns dry and aromatic. Stir in coriander leaves. Let the filling cool.

   7 minutes

   Stir constantly to prevent sticking and ensure even roasting.

3. 3

   In a bowl, mix atta, salt, and 1 tbsp oil. Gradually add water to knead a stiff, smooth dough. Cover and rest for 10 minutes.

   10 minutes

   Resting the dough makes the kachoris more flaky.

4. 4

   Divide dough into equal balls. Flatten each, stuff with dal mixture, and seal edges. Gently flatten to a disc shape.

   5 minutes

   Seal well to prevent filling from leaking during baking.