Name: Rajasthani Kachori recipe by Aachal Jadeja at BetterButter
Prep time: 130 min
Cook time: 35 min
Total time: 165 min
Yield: 2
Ingredients: For the dough; 2 cup maida; 1/4 cup melted ghee; Salt to taste; For the moong daal feeling; 1/2 cup yellow moong daal; Soaked for 2 hours; 1 tsp oil; 1 tsp Cumin seeds; 1/4 tsp Asafoetida; 1 tsp ginger chilli paste; 1 red chilly powder; 1/4 tsp turmeric powder; Salt to taste; 2 tsp besan; 1 tsp Garam masala; 1 tsp amchur powder; For serving; Imli chutney; Green chutney; Namkeen; Curd

Ingredients Serving: 2

For the dough
2 cup maida
1/4 cup melted ghee
Salt to taste
For the moong daal feeling
1/2 cup yellow moong daal
Soaked for 2 hours
1 tsp oil
1 tsp Cumin seeds
1/4 tsp Asafoetida
1 tsp ginger chilli paste
1 red chilly powder
1/4 tsp turmeric powder
Salt to taste
2 tsp besan
1 tsp Garam masala
1 tsp amchur powder
For serving
Imli chutney
Green chutney
Namkeen
Curd

Instructions

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water
Cover the dough with a wet Muslin cloth and keep aside for 15 minutes
For the moong daal filling
Heat oil in a pan add the cumin seeds and Asafoetida and saute on a medium flame for a few seconds
Add the moong daal and saute on a medium flame for two minutes
Add the ginger, green chilli paste, turmeric powder,chilly powder ,salt and 1/4 cup of a water and mix well .cover with a lid and cook on a medium flame for 5-7 mins while stirring occasionally.
Switch off the flame ,add the besan, Garam masala and dried mango powder and mix well.
Divide the s filling into 12 equal portions and keep aside.
Roll out each portion of the Dough
Place one portion of the moong daal filling in the centre .
Bring together all the sides ,seal it tightly and remove any excess dough.
Roll the filling portion again
Heat the oil in a kadhai.and deep fry on a medium flame.
Drain on an absorbent paper
Serve immediately.

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