Dal Kachori with Tamarind Chutney

Instructions

1. 1

   Prepare the Dal Filling

   • Wash and soak the moong dal in water for at least 2 hours. Drain completely, ensuring no water remains.
   • In a grinder, pulse the soaked dal into a coarse, dry paste. Do not add any water.
   • Heat 2 tbsp of ghee in a pan over medium-low heat. Add jeera, hing, crushed saunf, and crushed dhaniya seeds. Sauté for 30-40 seconds until fragrant.
   • Add the besan and roast on low heat for 2-3 minutes, stirring constantly, until it smells nutty and changes color slightly.
   • Add the coarse dal paste. Cook for 8-10 minutes, breaking up lumps and stirring continuously, until the mixture is dry, crumbly, and aromatic.
   • Stir in haldi, red chili powder, amchur, garam masala, and salt. Mix well and cook for another 2 minutes.
   • Spread the filling on a plate and let it cool down completely.
2. 2

   Prepare the Dough

   • In a large mixing bowl, combine maida, ajwain, and salt.
   • Add 4 tbsp of melted ghee. Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs. It should hold its shape when pressed into a fist (this is called 'moyan').
   • Gradually add lukewarm water, a little at a time, and knead to form a semi-soft, pliable dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3

   Assemble the Kachoris

   • After resting, knead the dough for one minute to smoothen it. Divide it into 16 equal-sized balls.
   • Divide the cooled dal filling into 16 equal portions and roll them into small balls.
   • Take one dough ball and flatten it into a 3-inch circle using your fingers or a rolling pin. Keep the edges thinner than the center.
   • Place a ball of filling in the center. Gather the edges of the dough, pleating as you go, and bring them together to seal the filling completely. Pinch the top to seal tightly and remove any excess dough.
   • Gently flatten the stuffed ball between your palms to form a kachori about 2.5-3 inches in diameter. Ensure there are no cracks.
4. 4

   Fry the Kachoris

   • Heat the oil for deep frying in a heavy-bottomed kadai on the lowest possible flame. The oil should be just warm, not hot. To test, drop a tiny piece of dough; it should sink and rise to the surface very slowly after a few seconds.
   • Gently slide 3-4 kachoris into the oil, ensuring not to overcrowd the pan.
   • Fry on very low heat for 10-12 minutes. Do not disturb them. They will slowly puff up and start to float.
   • Once they float, flip them over. Continue to fry for another 10-15 minutes, flipping occasionally, until they are golden brown, crisp, and cooked through.
   • For the last minute of frying, you can increase the heat to medium to achieve a perfect golden color.
   • Remove with a slotted spoon and drain on a wire rack or paper towels. Let the oil cool down slightly before adding the next batch.
   • Serve hot with green chutney or tamarind chutney.