For the dough, you need:
1 cup all-purpose flour
1/4 tsp. salt
2 tbsp. oil
1/4 cup cold water (as per needed)
For the filling, you need:
1/4 cup mung ki dal
1 tsp. fennel seeds, coarsely ground
1 tsp. coriander seeds, coarsely ground
1 tsp. chillie flakes
1/4 tsp. ginger powder
1/2 tsp. mango powder
Salt according to taste
1 tbsp. oil
2 tbsp. water
Oil for deep frying
To prepare the filling, soak mung dal in a damp cloth and grind till it is in powder form.
Roast the ground pulse in a pan over medium heat, adding oil as needed. Stir until the dal changes colour.
Then add all spices to the roasted pulse and set it to cool for a bit. Add two tablespoons of warm water afterwards and stir well.
Finally, cover the mixture with a damp cloth and set it aside for 10 to 15 minutes.
For the dough, take flour, salt and oil, and mix gently. Add chilled water gradually in the mixture; do not knead.
Cover the dough and set it at room temperature for 15 minutes.
And finally, to craft the kachori, knead dough for a minute. Divide the dough into 12 equal parts, roll them into balls and flatten them into 3-inch discs, leaving the centre thicker than the edges.
Make a crater in the disc, adding a teaspoon of the filling in the centre.
Pull the edges of the disc to wrap the dal filling and let it sit for a few minutes.
With the seams facing up, use the base of your palm to flatten the discs completely.
Heat oil over medium heat, and deep-fry on medium low heat (for a crispy result) for 3 to 4 minutes each side, turning once they puff.
Fry until golden-brown on both sides. Do not fry on high heat.
Serve with desired chutney, sabzi, or plain. Store at room temperature in an airtight jar for a week.
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