Dough:
In a bowl add flour oil and mix well. You should be able to make a fist with the flour. Add water little bit at a time. The dough should be of a very soft consistency. Cover and set aside.
Filling :
Wash the mung daal and pressure cook 1 whistle.
Let it cool. Once cooled down add the rest of the ingredients and mix well. Make small equal size balls
Sprinkle some flour on a tray to keep the kachori’s.
Knead the dough and make equal size balls. On a greased surface take one ball and pat with fingers to make a round disc. Put the mung daal ball in the middle and bring the edges together and remove any access dough. Roll it in your palm so all the dough is equally spread and no seem is showing. Place it on floured tray and cover with wet cloth. Repeat for the rest.
On medium heat, heat the oil. Deep fry kachori’s turning them occasionally. Once light golden brown remove. Place on kitchen towel so any access oil is removed. Enjoy with green chutney or tamarind chutney.
