All purpose flour / Maida – 2 cups
Oil/ Ghee – 1/4 cup ,
Salt – 1/2 tsp
Water for kneading
Split Moong Dal (yellow) – 1/2 cup
Cumin Seeds – 1 tsp
Hing (Asafoetida)- a pinch
Curry Leaves – 2 tsp chopped fine (opt)
Green Chili – Ginger paste – 1 tsp
Saunf / Fennel seeds powder – 1 tsp
Garam Masala(mix pf spices) – 1/2 tsp
Red Chili powder – 1/2 tsp
Mango powder / Amchur – 1 tsp
Oil – 1 tsp
Salt to taste
Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.Slowly add water and make a soft dough. Knead well.Cover and keep aside for at least half hour.
Wash and Soak dal in water for at least 1 hour,drain and Grind it .Heat oil in a pan. Add the hing and cumin seeds. Once the seeds splutter ,add the curry leaves. Add the dal. Lower the heat and keep stirring until the dal stops sticking to the pan.Cook for another 10 minutes on low let the dal turns slightly brown.Add all the spices. Cook for few minutes till the aroma of the spices hit you. Add Salt. Remove from heat and keep aside to cool.
Make a small ball from the dough.Flatten slightly and stuff a teaspoon of the dal mixture. Shape into a ball and roll into small discs. Heat oil and fry each kachori till crisp and golden. Serve hot.