Moong Dal Kachori with Tamarind Chutney

Instructions

1. 1

   Prepare the Dal Filling

   • Wash the moong dal thoroughly and soak it in enough water for 2-3 hours.
   • Drain all the water completely. Pat the dal dry with a kitchen towel to remove excess moisture.
   • In a blender, grind the dal to a coarse paste without adding any water. Set aside.
2. 2

   Make the Kachori Dough

   • In a large mixing bowl, combine the maida, salt, ajwain, and melted ghee.
   • Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for a flaky crust.
   • Gradually add water, a little at a time, and knead to form a firm, yet smooth dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
3. 3

   Cook the Filling

   • Heat 2 tbsp of ghee in a non-stick pan over medium-low heat.
   • Add hing, cumin seeds, crushed fennel, and coriander seeds. Sauté for 30 seconds until fragrant.
   • Add the ginger paste and chopped green chili. Sauté for another 30 seconds.
   • Stir in the besan and roast for 2-3 minutes on low heat, stirring continuously, until it's aromatic and slightly golden.
   • Add the coarse dal paste and cook for 5-7 minutes, breaking up any lumps, until the mixture becomes dry and crumbly.
   • Add all the spice powders: turmeric, red chili, amchur, garam masala, salt, and sugar. Mix well and cook for 2 more minutes.
   • Transfer the filling to a plate and allow it to cool down completely.
4. 4

   Assemble the Kachoris

   • Once the filling is cool, divide it into 12 equal portions and roll them into small balls.
   • Briefly knead the rested dough for a minute and divide it into 12 equal portions.
   • Take one dough ball and flatten it into a 3-inch circle, ensuring the edges are thinner than the center.
   • Place a filling ball in the center. Carefully bring the edges of the dough together to cover the filling, pinching to seal it tightly at the top.
   • Gently flatten the stuffed ball with your palm to form a disc. Avoid using a rolling pin if possible to prevent tearing.
5. 5

   Fry the Kachoris to Perfection

   • Heat oil for deep frying in a heavy-bottomed kadai or pan over a very low flame. The oil should be just warm, not hot.
   • To test the temperature, drop a tiny piece of dough into the oil; it should sink and then rise to the surface very slowly.
   • Gently slide 3-4 kachoris into the oil, sealed side down. Do not overcrowd the pan.
   • Fry on very low heat for 10-12 minutes. They will slowly puff up. Flip them occasionally for even cooking.
   • Once they are puffed, firm, and light golden, increase the heat to medium and fry for another 2-3 minutes until they are crisp and a deep golden brown.
   • Remove with a slotted spoon and drain on a wire rack or paper towels. Serve hot.