Crispy Homemade Dal Kachori Recipe

• 2 cups of all-purpose flour
• 1/2 tsp of salt
• 2 tbsp of ghee
• Water as needed

For the filling:

• 1 cup of moong dal
• 1/2 tsp of cumin seeds
• 1/2 tsp of fennel seeds
• 1/2 tsp of coriander seeds
• 1/2 tsp of red chilli powder
• 1/2 tsp of turmeric powder
• 1/2 tsp of garam masala
• Salt to taste
• Oil for frying

Instructions:

1. Mix the all-purpose flour, salt, and ghee in a bowl to make the dough. Gradually add water and knead the dough until it is smooth and firm. Cover the dough and let it rest for at least 30 minutes.
2. While the dough is resting, make the filling. Rinse the moong dal and soak it in water for 1-2 hours.
3. Drain the water and grind the soaked dal into a coarse paste.
4. Heat oil in a pan and add cumin seeds, fennel seeds, and coriander seeds. Fry for a few seconds until they become fragrant.
5. Add the moong dal paste to the pan and cook on low heat for 10-15 minutes until it is cooked through.
6. Add red chilli powder, turmeric powder, garam masala, and salt to taste. Mix well and cook for a few more minutes. Remove from heat and let it cool.
7. Divide the dough into small equal-sized balls. Roll out each ball into a small circle.
8. Place a tablespoon of the filling in the centre of each circle. Fold the edges of the circle to cover the filling and shape it into a ball.
9. Press down lightly on the ball to flatten it slightly. Repeat with the remaining dough and filling.
10. Heat oil in a deep frying pan. Once the oil is hot, carefully add the kachoris to the pan and fry them on medium heat until they turn golden brown and crispy.
11. Remove the kachoris from the pan and place them on a paper towel to absorb any excess oil.
12. Serve hot with chutney or tomato sauce.