Refined flour (maida) – 2 cups
Ghee – 1/4 cup
Salt to taste
Split green gram skinless (dhuli moong dal) – 1/2 cup
Oil – 3 tablespoons + for frying
Cumin seeds – 1 teaspoon
Asafoetida – 1/4 teaspoon
Ginger-green chilli paste – 1 teaspoon
Red chilli powder – 1 teaspoon
Garam masala powder – 1/2 teaspoon
Dry mango powder (amchur) – 1/2 teaspoon
Gram flour (besan) – 2 tablespoons
Salt to taste
Combine all the ingredients for the covering and knead into a semi-soft dough using a little water.
Divide the dough into twelve equal parts and keep covered with a damp muslin cloth.
Soak moong dal for an hour and drain.
Heat three tablespoons oil in a pan. Add cumin seeds and asafoetida.
When the seeds begin to change colour, add the drained moong dal and sauté for a few seconds.
Add the ginger-green chilli paste, red chilli powder, garam masala powder, amchur powder, gram flour and salt and stir for five minutes till the masalas are cooked.
Cool and divide into twelve equal portions.
Shape each portion into an even sized ball and keep aside.
Roll out each portion of the dough into a small diskette.
Place one portion of the filling in the centre of the diskette.
Cover the filling with the dough by slowly stretching it over the filling. Seal the ends tightly and remove any excess dough.
Roll out each filled portion lightly into a small circle ensuring that the filling does not spill out. Gently press the centre of the kachori with your thumb. Repeat with the remaining dough and filling.
Heat sufficient oil in a kadai. Deep-fry the kachoris in hot oil over low heat till golden brown on both sides. The kachoris should puff up like puris.