By: Admin

Region: Indian

Dish:Vegetarian - Breakfast/Tiffins/Snacks

Servings: 3

Time to Prepare: 20 Mins

Ingredients

For filling
-1/2 cup moong daal soaked
-2 Tsps Oil
-1 tsp Coriander powder
-1/2 tsp Cumin powder
-1 tsp Red chili powder
-1/2 tsp Coriander seeds
-1/2 tsp Chat masala
-1/2 tsp Dried Mango Powder
-1/2 tsp Garam Masala
-Fresh Coriander
-1/2 tsp Fennel powder
-1 tsp Besan
-Salt to taste

For Covering
-2 cup Refined flour maida
-1 tsp Carom seeds
-Salt to taste
-1/4 tsp Baking powder
-2 tsps Ghee for brushing
-4 tsp Refined Oil/Ghee

Directions

- Heat oil in a non-stick pan. Add coriander seeds, coriander powder, cumin powder, red chili powder, fennel powder, garam masala powder, and salt. Mix well and sauté for 2 minutes. Add a little water to prevent overcooking. Add soaked moong dal, ½ cup of water, dry mango powder, besan, and chaat masala. Mix well and cook until the moong dal is fully cooked.

- When the daal mixture becomes dry, transfer it into another bowl and let it cool. Preheat oven to 180° C or Air fryer for 3 minutes

- Put refined flour in a bowl and add salt, baking powder, ghee, and carom seeds. Mix well. Add enough oil or ghee so the mixture holds its shape when pressed in your palm. Gradually add water and knead into a stiff dough. Cover the bowl with a cloth and let the dough rest for 20 minutes.

- Divide the dough into equal portions and shape it into balls. Apply a little oil to each ball, press them slightly and roll out into small puris with the edges being thinner than the center. Place some of the daal mixtures in the center, bring them together and press to seal.

- Press slightly and roll into small puris ensuring that the filling is evenly spread.

- Grease a baking tray, place the kachoris in it, brush them with a little ghee, and bake in the preheated oven at 200° C for about 15 minutes or at same temperature in Air fryer for 10 minutes but keep checking after every 5 minutes or till the kachoris are cooked and golden.

- Finally, arrange them on a serving plate and serve hot with tamarind chutney and chopped onions.

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