Ingredients:

For the Kachori Dough:

• 1 cup all-purpose flour (maida)
• 2 tablespoons vegetable oil
• A pinch of salt
• Water for kneading

For the Moong Dal Filling:

• 1/2 cup yellow moong dal (split green gram)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon ginger, grated
• 2-3 green chilies, finely chopped (adjust to your spice preference)
• A pinch of asafoetida (hing)
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon garam masala
• 1/2 teaspoon amchur (dry mango powder)
• Salt to taste
• 2 tablespoons vegetable oil for cooking
• Oil for deep frying

Instructions:

For the Moong Dal Filling:

1. Wash and Soak Moong Dal:

   • Wash the moong dal and soak it in water for about 4-5 hours. Drain the water.

2. Prepare the Dal:

   • Grind the soaked moong dal coarsely in a food processor. Do not make it too fine; it should have some texture.

3. Sauté Spices:

   • Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add cumin seeds, fennel seeds, and grated ginger. Sauté for a minute until they become fragrant.

4. Add Dal and Spices:

   • Add the coarsely ground moong dal, chopped green chilies, asafoetida, red chili powder, garam masala, amchur, and salt. Mix well.

5. Cook Dal:

   • Cook the dal mixture for about 5-7 minutes, stirring occasionally, until it becomes dry and loses its moisture. Remove it from the heat and let it cool.

For the Kachori Dough:

1. Prepare the Dough:
   • In a mixing bowl, combine the all-purpose flour, vegetable oil, and a pinch of salt. Add water gradually and knead to form a smooth and firm dough. Cover it with a damp cloth and let it rest for about 15-20 minutes.

Assembling and Frying the Kachori:

1. Divide the Dough:

   • Divide the dough into equal-sized balls.

2. Roll Out the Dough:

   • Take one dough ball and roll it into a small disc, about 3 inches in diameter.

3. Add the Filling:

   • Place a small portion of the moong dal filling in the center of the rolled-out dough.

4. Seal the Kachori:

   • Carefully gather the edges of the dough to cover the filling completely. Seal it well, ensuring there are no openings.

5. Flatten:

   • Gently flatten the stuffed dough ball with your hands to form a kachori. Repeat with the remaining dough and filling.

6. Deep Fry:

   • Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully slide the kachoris into the oil. Fry them until they become golden brown and crispy on both sides.

7. Drain Excess Oil:

   • Remove the fried kachoris from the oil and drain them on a paper towel to remove excess oil.

8. Serve Hot:

   • Serve Moong Kachori hot with tamarind chutney, mint chutney, or yogurt.

Moong Kachori is a delightful and flavorful snack with a crispy exterior and a spicy moong dal filling. Enjoy these delicious kachoris with your favorite chutneys!