For the outer cover: Maida | all purpose flour 1 cup Ravai | sooji 2 tblsp Hot ghee 2 tblsp Salt as needed For the stuffing: Moong dal 1/2 cup Ginger a small piece Green chili 1 Cumin seeds |jeera a pinch Omam | ajwain a pinch Red chili powder 1/2 tsp Turmeric powder 1/4 tsp Fennel powder 1/2 tsp Amchoor powder 1/4 tsp Chaat masala 1/4 tsp Jeera powder 1/4 tsp Sugar 1 tsp Oil 2 tsp Coriander leaves few Oil for deep frying
First soak the moong dal in water for 2 hours. Then completely drain the water in a colander.
Meanwhile in a wide bowl add the flour, sooji, salt and hot ghee. Mix this well using your hands and make it like a bread crumbs.
Leave it for 5 minutes. Slowly sprinkle water and make it into a smooth stiff dough. Cover this with a damp cloth and keep it aside.
Grind the soaked moong dal along with ginger and green chili into a fine paste. Do not add water while grinding. If needed add 1 tblsp. Let the paste be thick.
In a pan add 2 tsp of oil and the ajwain seeds and cumin seeds. Add the ground dal paste to this.
Add the red chili powder, turmeric powder, fennel powder, salt , cumin powder, amchoor powder, chaat masala and sugar to this. Cook this nicely til the mixture comes to a grainy texture. Keep the flame low while cooking.
Add finely chopped coriander leaves and mix well.
Let this cool completely. Take out the dough and divide this into equal lemon sized balls.
Meanwhile heat the oil and once it is hot, keep it in a small flame. Take one dough ball and dip it slightly in hot oil and roll them into small disc, like poori. Place 2 tblsp of the moong dal mixture in the center of the rolled poori.
Slightly apply water on the edge and cover the stuffing, by bringing all the edges together.
Gently roll this into a small disc using a rolling pin. Repeat this for the rest of the dough.
Always keep this covered. Keep the oil in medium flame. Carefully drop it into the oil. Deep fry them in a medium low flame. Else it will not become crispy.
Once both sides becomes golden brown, take them out from oil and drain it in a kitchen towel. Repeat this for all the kachoris.
Hot kachoris are ready for serving. Serve hot with green chutney.
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