Moong Daal Kachori

Ingredients

• 1 cup moong daal
• 1 cup besan
• 2 cup maida
• pinch of baking soda
• 2 tsp cumin seeds
• 1 tsp muster seeds
• 1 tsp coriander seeds
• oil to deep fry
• chopped coriender leaves
• 1 tsp turmeric powder
• 2 tsp red chilly powder
• 2 tsp garlic-ginger paste
• 2 tsp fennel seeds
• salt to taste

Directions

1. Soak moong daal for 5-6 hours.
2. In one bowl take maida,add pinch of cumin seeds, baking soda, salt, 2 tsp oil in it.
3. Knead it & make a thick dough by adding water & keep it aside for a hour.
4. Grind daal in a grinder (don't grind it fine , keep it thick).
5. Heat a pan (prefer heavy based) with 3-4 tsp oil. add cumin, fennel, mustard & corindar seeds & let them splutter. Now add ginger garlic paste & then add turmeric,chilly powder.
6. Add ground daal & mix it well & let it cook for 3-4 min.
7. Now add besan in it & again cook it for 4-5 min.
8. Finally add salt ,coriander leaves & remove it from fire. allow to cool it.
9. Make around 15 bolls of this mixture & keep them aside.
10. Divide a dough in to 15 portions & make a small puri of every portion by rolling it.
11. Place a ball of mixture in a centre of puri & wrap it like a pouch without a tear.
12. Press it with palm to make it flat & repeat the same procedure for all remaining puri & balls.
13. Heat a frying pan with oil for deep frying of kachori. Fry kachori till golden & crisp (fry it on medium heat so as small bubbles appears on kachori).
14. Serve it with tamarind souce.