Ingredients:

For Dough

• 2 cups all-purpose flour
• ¼ cup ghee or oil
• Salt to taste
• Water (for kneading)

For Filling

• ½ cup yellow moong dal (split yellow lentils), soaked for 2-3 hours and drained
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chili powder (adjust to taste)
• ½ tsp turmeric powder
• ½ tsp garam masala powder
• Salt to taste
• 1-2 tbsp oil for cooking
• 1 tbsp grated ginger
• 1-2 green chilies, finely chopped (optional)

For Frying

• Oil, for deep frying

Instructions: Method:

Prepare the Dough

1. In a mixing bowl, combine the flour, salt, and ghee or oil. Mix until it resembles breadcrumbs.
2. Gradually add water and knead into a soft, smooth dough. Cover with a damp cloth and let it rest for 20-30 minutes.

Prepare the Filling

1. Heat oil in a pan over medium heat. Add fennel seeds and cumin seeds, and let them splutter.
2. Add grated ginger and green chilies; sauté for a minute.
3. Add the soaked moong dal and cook for 3-4 minutes, stirring continuously.
4. Add coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Cook until the dal is well coated with spices.
5. Mash lightly and cook until the filling is dry. Remove from heat and let it cool.

Assemble the Kachoris

1. Divide the dough and filling into equal portions.
2. Take a portion of dough, flatten it into a small disc, and place a spoonful of filling in the center.
3. Gently bring the edges together to seal, then flatten slightly with your fingers.

Fry the Kachoris

1. Heat oil in a deep frying pan on medium heat.
2. Carefully slide the kachoris into the hot oil and fry on low-medium heat until they turn golden brown and crispy.
3. Remove with a slotted spoon and drain on paper towels.

Serving

Serve the moong dal kachoris hot with tamarind chutney, mint chutney, or yogurt for a complete snack experience.