Khasta kachori

Method : Wash and soak the dal in enough water for 2 hours. Later drain the water, add it to a blender and grind into a coarse paste without adding any water.

In a non stick pan, add oil. Once hot, add cumin seeds allow them to splutter. Later add the chopped green chillies and dry masalas like salt, chilli powder, fennel powder, dhania powder, turmeric and chaat masala.

Saute for a minute and add the moong dal paste. Now fry this until dry and crumbly. Keep stirring in intervals using a non stick pan.

Once fried add the coriander leaves and stir. Now remove this on a plate and allow it to cool at room temperature. Meanwhile divide the dough into 12 equal portions.

Roll into balls and pat each one into small discs. Keeping the middle a slightly thicker than the edges.

Add a spoonful of filling, seal the edges, bringing all the edges to the centre and pinching them together as we do for stuffed parathas.

Once all are filled and sealed. Pat them into thick discs by hand or by rolling with a rolling pin but be gentle as they will easily tear apart. Simultaneously start heating up the oil for deep frying the kachoris in a pan / kadai.

Once all are rolled and ready, deep fry them on a low to medium heat. The frying might take 10 to 12 minutes so be patient.

Frying on low to medium heat if necessary to get the flaky and crispy crust, if you fry on high they will be dense and chewy. Do not over crowd, fry 3 to 4 kachoris at a time.

Once fried to golden drain them on a paper towel. Serve with your favourite chutney.