Preparation- Soak moong dal in adequate amount of water for at least an hour.
Prepare a dough using refined flour and ajwain. Add 4 tsp oil and mix with fingertips to avoid lumps.
Prepare a soft dough adding normal water in batches.
Grind the soaked lentils little bit to get a grainy texture.
Heat 2tbsp oil in a pan, add all the ingredients mentioned under ‘filling’ expect dal and gram flour.
Add dal into the pan and cook by stirring continuously until the water evaporates from the lentils.
Add all the dry spices mentioned, mix well all together.
Add gram flour to get a dry filling, add gram flour according to the need of the filling.
Prepare equal pieces of balls from the dough.
Take a ball, flatten it with your fingertips, place the adequate amount of filling at the center, bring the edges all together and join them at the center.
Flatten the kachori at the top, repeat this procedure and prepare all the kachori’s.
Heat oil in a deep pan to fry the kachori’s.
Add the kachori’s to the hot oil, fry them at low to medium flame until the colour turns golden from both sides.
Frying takes around 10-12minutes per round.
Frying at low to medium flame makes the kachori’s crisp.
Take out the kachori’s and serve with mirchi Ki chutney or any of your favourite chutney.
