MOONG DAL CRISPY KACHORI

Crunchy snack with spicy filling that has a good shelf life.

Preparation Time : 1 hour

Cooking Time : 25-30 minutes
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Ingredients

FOR COVERING
Refined flour (maida) 2 cups
Ghee 1/4 cup
Salt to taste

FOR FILLING
Split green gram skinless (dhuli moong dal) 1/2 cup
Oil 3 tablespoons + for frying
Cumin seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Ginger-green chilli paste 1 teaspoon
Red chilli powder 1 teaspoon
Garam masala powder 1/2 teaspoon
Dry mango powder (amchur) 1/2 teaspoon
Gram flour (besan) 2 tablespoons
Salt to taste
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[size=18]method[/size]

[b]Combine all the ingredients for the covering and knead into a semi-soft dough using a little water.
[b]Divide the dough into twelve equal parts and keep covered with a damp muslin cloth.
[b]Soak moong dal for an hour.
[b]Drain.
[b]Heat three tablespoons oil in a pan.
[b]Add cumin seeds and asafoetida.
[b]When the seeds begin to change colour, add the drained moong dal and sauté for a few seconds.
[b]Add the ginger-green chilli paste, red chilli powder, garam masala powder, amchur powder, gram flour and salt and stir for five minutes till the masalas are cooked.
[b]Cool and divide into twelve equal portions.
[b]Shape each portion into an even sized ball and keep aside.
[b]Roll out each portion of the dough into a small diskette.
[b]Place one portion of the filling in the centre of the diskette.
[b]Cover the filling with the dough by slowly stretching it over the filling.
[b]Seal the ends tightly and remove any excess dough.
[b]Roll out each filled portion lightly into a small circle ensuring that the filling does not spill out.
[b]Gently press the centre of the kachori with your thumb.
[b]Repeat with the remaining dough and filling.
[b]Heat sufficient oil in a kadai.
[b]Deep-fry the kachoris in hot oil over low heat till golden brown on both sides.
[b]The kachoris should puff up like puris.
[b]Cool and store in an air-tight container.