Dal kachori is an Indian snack that originated in Rajasthan, and this food item is ubiquitous throughout North India, especially during festive seasons and parties. Kachori is a round, deep-fried pastry filled with a spiced mixture of split yellow moong dal or urad dal, and it is quite a popular snack or even breakfast. The dish starts with preparing the dough, usually with all-purpose flour, salt, and just a dash of oil to crisp it up when fried. The filling brings this recipe alive as it is soaked with ground dal and cooked with loads of aromatic spices, including asafoetida, cumin, fennel seeds, garam masala, and dried mango powder for a tangy twist. Made by rolling out tiny balls of dough stuffed with spiced dal mixture and then flattened and deep-fried until golden brown in the oil. Dal kachori is traditionally served with tamarind or mint chutney, which adds a sweet contrast to the richness of its sheer indulgence or fresh hits of flavours.

• 2 tbsp rava
• 1 cup maida
• 1/2 cup moong dal
• 2 tbsp ghee
• 1/4 tsp turmeric powder
• 1 pinch ajwain
• 1 piece ginger
• 1 green chilli
• Salt
• 1 pich cumin seeds
• 1/4 tsp amchur powder
• 1/2 tsp fennel powder
• 1/4 tsp chaat masala
• Oil
• 1/2 tsp red chilli powder
• 1 tsp sugar
• Coriander leaves

• Mix 1 cup of maida with 2 tablespoons of rava in a large bowl.
• Add a pinch of salt and mix well. Heat 2 tablespoons of ghee until hot, then add it to the flour mixture.
• Rub the ghee into the flour with your fingers until it resembles breadcrumbs, ensuring a crispy Kachori crust.
• Gradually add water in small quantities until you achieve the perfect dough. Knead the dough for 5 minutes until it becomes very smooth and elastic.
• Allow the dough to rest a while. Rinse moong dal well. Heat 2 teaspoons of oil in a pan over medium heat.
• Add a pinch of cumin seeds and ajwain to the oil, letting them sizzle for a few seconds.
• Add finely chopped ginger and green chilli to the pan, and saut until the ginger softens, about 1 minute.
• Let the moong dal soak and steam for 5-7 minutes in a little water.
• Once the dal is cooked, add 1/2 tsp of red chilli powder, ¼ tsp of turmeric powder, 1/2 tsp of fennel powder, ¼ tsp of amchur powder, ¼ tsp of chaat masala, and ¼ tsp of jeera powder.
• Mix well. Add 1 tsp of sugar and cook for another 2 minutes to let the flavours blend.
• Finally, add chopped coriander leaves and mix well. Allow the stuffing to cool.
• Roll the dough into balls, then flatten each into a thin oval or circle about 3-4 inches in diameter.
• Cut into a semi-circle and fold each semi-circle into a cone & seal the edges with a little water.
• Stuff the cone with the moong dal stuffing, pressing it down well.
• Seal the open edge of the cone by pinching the edges together to form a triangle. Ensure the edges are sealed tightly to prevent the filling from spilling out during frying.
• Heat oil in a deep frying pan over medium flame. When the oil is hot, gently drop a few Kachoris into the oil, ensuring that the pan is not overcrowded.
• Fry the Kachoris, turning them occasionally, until they are golden brown and crispy all over, about 5-7 minutes.
• Remove the Kachoris from the oil and place them on paper towels to absorb excess oil.
• Serve this crispy and savoury moong dal Kachori with mint or tamarind chutney.