SOAK - 2 HOURS

firstly, in a bowl soak ½ cup moong dal for 2 hours

1

DRAIN OFF

drain off the water and transfer to a mixi jar

2

COARSE PASTE

pulse and grind to a coarse paste. keep aside

3

GHEE - 1 TSP

in a pan heat 1 tsp ghee. add 1 tsp fennel, 1 tsp cumin, pinch hing.

4

SAUTE - AROMATIC

saute on low flame until the spices turn aromatic.

5

CHILL POWDER - 1 TSP

further add ¼ tsp turmeric, 1 tsp chilli, 1 coriander powder, 1 tsp garam masala, 1 tsp aamchur, ¼ ginger powder and ½ tsp salt.

6

TURNS AROMATIC

saute until the spices turn aromatic

7

BESAN - 1/4  CUP

now add ¼ cup besan and roast on low flame until the besan turns aromatic

8

MOONG DAL PASTE

add in coarsely ground moong dal

9

SAUTE - 5 MINUTES

mix and cook for 5 minutes or until the moong dal is well combined

10

STUFFING IS READY

moong dal stuffing is ready. keep aside to cool completely

11

MAIDA - 2.5 CUP

firstly, in a large bowl take 2½ cup maida, ½ tsp salt and mix well

12

HOT GHEE - 3 TBSP

pour in 3 tbsp hot ghee and mix well

13

HOLDS SHAPE

crumble and mix making sure the flour is moist

14

WATER

now add water and start to knead the dough

15

SOFT DOUGH

add water as required and knead to a smooth and soft dough

16

GREASE OIL

grease the dough with oil, cover and rest for 30 minutes.

17

KNEAD SLIGHTLY

after 30 minutes, knead the dough slightly.

18

TUCK DOUGH

pinch a small ball sized dough and tuck well

19

FLATTEN SLIGHTLY

grease with oil and roll gently

20

MOONG DAL STUFFING

place a small ball sized prepared moong dal stuffing

21

CREATE PLEATS

start to pleat and seal tight. pinch off excess dough

22

ROLL GENTLY

now roll gently, having a uniform thickness

23

DEEP FRY - LOW FLAME

drop in hot oil, keeping the flame on low.

24

KACHORI - FLOATS

do not touch until the kachori start to float by itself. takes approximately 3 minutes

25

FLIP OVER

carefully flip over and fry both sides on low flame.

26

GOLDEN BROWN

fry until the kachori turns golden brown and crisp

27

DRAIN OFF

drain off the kachori over kitchen paper making sure to remove excess oil

28

READY TO EAT

finally, enjoy moong dal kachori with imli chutney.

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