Crispy Moong/urad Dal Kachori recipe

Ingredients

4 cups Flour (atta)
1 green chili chopped
1/2tsp Salt
1tbsp anise seeds (Saunf)
1tsp coriander seeds
1tsp white cumin seeds
1/2tsp red chili powder
1/4th tsp asafoetida powder

Oil for deep frying

3/4th cup skinless dried black beans (urad) or yellow lentils (moong dal) 

Method

·             Soak the beans in water overnight then rinse and drain.

·             Sift the flour and gradually add enough water to make soft dough. Cover the dough with damp cloth and leave for 30 minutes.

·             Grind the drained beans with the chili powder, salt and spices to make stuffing. Mix well and divide it into 16 equal portions.

·             Divide the dough into 16, using wet hands, and smear each portion with a little oil.

·             Flatten and roll out into 2inch round.

·             Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands.

·             Flatten and roll into a 3-4 inch round.

·             Heat plenty of oil in a deep frying pan or a kadhai.

·             Now lift the rolled kachori and carefully slip it into the hot oil.

·             Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.

·             This should take only a few seconds. Flip the kachori over and cook the other side until golden brown.Serve the dal kachori hot with imli (tamarind) ki chutney.