Moong Dal Kachori


1 cup Moong ki dhuli dal / Moong Dal without cover
4 cups Maida / All purpose flour
7 tblsp Oil
4 tsp Fennel powder
8-10 cloves, ground
a pinch Hing / Asafoetida
1 tsp Jeera
1 tsp Garam Masala
6-7 green chillies
1" Ginger / 1 tsp Ginger paste
1/2 tsp Turmeric
salt to taste


1. Soak dal overnight. Drain and grind with a little water to a rough consistency (like rava).

2. Grind chillies and ginger to a paste.

3. Heat 1 tblsp oil in a pan. Add hing, jeera, turmeric, salt, chilli-ginger paste and ground dal.

4. Keep frying till the mixture become dry. Take care so that it doesn't skick to the pan.

5. When the mixture is just about to dry add fennel powder, clove powder and garam masala. Keep aside.

6. Knead maida with a 6 tblsp oil, 1 tsp salt and water. The dough has to be hard, just soft enough to get rolled.

7. Make small balls of the dough. Fill with mixture prepared earlier. Seal properly using a little water.

8. Deep fry on medium.

9. Serve with Imli Chutney.

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