Ingredients:
For the Dough:
Whole Wheat Flour – 220 gms
Melted Ghee – 25 gms
Salt to taste
For the Stuffing:
Split Yellow Gram – 150 gms, soaked for 2 hours
Cumin Seeds – 1/2 tsp
Carom Seeds – 1/2 tsp
Fennel Seeds – 1 tsp
Asafoetida – 1/2 tsp
Turmeric Powder – 1/2 tsp
Chilli Powder – 1 tsp
Chilli-Ginger Paste – 1 tsp
Sugar – 2 tsp
Dried Mango Powder – 1 tblsp
Salt to taste
Rock Salt – 1 tsp
Oil for frying
Method:
For the dough:
1. Combine the flour, salt and ghee. Add enough water to knead a soft smooth dough.
2. Divide into 12 equal portions and keep aside.
For the filling
3. Heat oil. Add cumin seeds, carom seeds, fennel seeds and asafoetida and fry till the seeds crackle.
4. Add the moong dal and a little water, cover and cook for 10 minutes.
5. Add the turmeric powder, green chilli-ginger paste, fennel powder, sugar and salt and mix well. Cook for 2 minutes.
6. Flatten each portion of the dough between the palms.
7. Place a little filling on it. Raise the sides and cover the filling.
8. Give the kachoris a round shape by rolling a little between your palms.
9. Deep fry the kachoris in oil till golden brown in colour.
10. Serve hot with tomato sauce or tamarind chutney as a snack.
Note: The kachoris must be fried on a slow flame.
