Ingredients
For The Dough
250 grams plain flour (maida)
1/4 cup oil
½ tsp ajwain
salt to taste
For Filling
1/2 cup moong dal
1 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp ginger-green chilli paste
1 tsp chilli powder
salt to taste
2 tbsp besan
1 tsp garam masala
1 tsp dried mango powder (amchur)
oil for deep-frying
Method
For the dough
Combine maida , salt , ajwain and oil in a deep bowl and knead into a soft dough.
Cover the dough with a wet muslin cloth and keep aside for 20 minutes.
For the moong dal filling
Heat the oil in a broad non-stick pan, add the cumin seeds and moong dal sauté on a medium flame for a few seconds.
Add the ginger-green chilli paste, chilli powder, salt.
Switch off the flame, add the besan, garam masala and dried mango powder and mix well.
Take a small portion of dough and roll out into a 3 inch diameter circle.
Place 1 spoon of the moong dal filling in the center.
Bring together all the sides, seal it tightly and remove any excess dough.
Roll the filled portion again
Heat the oil in a deep non-stick kadhai and deep-fry, 6 kachoris at a time on a medium flame, for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.
Drain on an absorbent paper.
Serve immediately.