Ingredients:

For Covering

• 4 cups white flour ( maida)

• 3/4 cup oil or melted ghee

• 1 tsp ajwain (carom seeds)

• salt to taste

For Stuffing:

• 1/2 cup urad or yellow moong dal

• 1/2 tbsp chopped ginger

• 1/2 tbsp chopped green chilies

• 2 tbsp coriander powder

• 2 tbsp sauf (fennel seeds ) roughly grinded

• 1/2 tbsp jeera (cumin ) powder

• 1 tbsp red chilli powder

• 1/2 tbsp black salt

• 2 tbsp amchur (mango powder)

• salt to taste

• oil for frying

Method:

1. In a bowl take all the ingredients for the Kachori covering and rub the oil in the flour for 15-20 minutes till it looks like bread crumbs. Knead the flour by adding little by little cold water till a semi soft dough is formed. Allow it to rest for 30 minutes.

2. Clean, wash and in one cup water soak the dal for 1-2 hours. Drain the water completely and remove 1 tbsp dal and keep it aside.Grind the remaining dal finely.

3. Take a pan, add 4-5 tbsp oil saute the chopped ginger and chilies then add the dal paste and whole dal, cook for 5-10 minutes on low flame stirring continuously.

4. Add all the remaining ingredients to the dal and cook for another 5 minutes. Remove and spread it on a plate for cooling.

5. Knead the dough again and make equal size balls . Cover and keep aside.

6. If the dal mixture is too dry add a little oil or water so that it sticks together. Similarly make smaller balls of the dal mixture to stuff inside the dough balls.

7. Take a dough ball and roll it into a small round shape, place one dal ball in it brush some water on the edges of the disc and bring all the edges together to make a smooth ball. Roll it again evenly in a round puri. Alternatively you can press it slowly in between your palms till you get a round shaped puri.

8. Repeat the process to prepare all the Kachoris. Cover it with a cloth so that it does not dry.

9. Take a heavy base vessel or kadai and heat some oil for frying. Fry the Kachoris one by one on low flame. While frying do not press the kachori but splash hot oil over it then turn and do the same till it turns brown on both sides.

   Serve these yummy and crispy Khasta Kachori with green chutney and

   sweet chutney.