Name: Moong daal ki khasta kachori recipe by Anjana Chaturvedi at BetterButter
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: Yellow lentil/Moong daal- 3/4 cup; Cooking oil- 2 tbsp; Green chilies chopped-1.5 tsp; Mint leaves chopped- 2 tbsp; Fresh coriander chopped- 2 tbsp; Fennel seeds/saunf crushed- 2.5 tsp; Coriander seeds crushed- 2 tsp; Cumin Seeds- 1 tsp; Asafoetida- 1/2 tsp; Chili powder- 2.5 tsp; Garam masala- 1 tsp; Mango powder-2 tsp; Ginger grated- 2 tsp; For the dough-; Refined flour/maida- 350 gms *; Cooking oil-1/2 cup; Baking powder-1/4 tsp; Lemon juice- 1/2 tsp; Salt- 1 tsp

Wash & soak the moong daal in water for 1 hour. Heat oil in a heavy bottom pan, add in the fennel seeds, corinader seeds, cumin seeds, asafoetida & chopped green chilies.

Drain all the water from the soaked moong daal, add in the pan & saute. Pour in a cup of water along with salt, cover & cook on low heat.

Add in rest of the spices, mash slightly. Add in chopped mint, coriander leaves & remove from the flame.

In a wide bowl, add in the refined flour, baking powder, salt and mix. Pour in the cooking oil, lemon juice, rub and mix well.

Make a soft dough, keep aside 20 minutes. Make equal size balls. Stuff with equal portion of daal mixture. Close from all the sides.

Dust with dried flour & roll slightly to make a medium thick disc/kachori. Deep fry on medium heat.

Fry till crisp and nice golden in colour on both sides. Drain on a paper napkin. Serve hot.