Ingredients

For the filing

Yellow moong dal  1/2 cup

Gram flour  1/4 cup

Asafoetida pinch

Vegetable oil 1tbsp.

Aniseed 2 tbsp.

Cloves powder 1/4 tsp.

Black pepper powder 1/4 tsp.

Red chilli powder 1/4 tsp.

Turmeric powder 1/8 tsp.

Ginger paste 1 tsp.

Green chilli paste 2 tsp.

Salt to taste

For kachori Dough

Refined flour 1 cup

Ghee 1/3 cup

Baking powder 1/4 tsp.

Salt 1/4 tsp.

Cold water about 1/4 cup

Method

Wash moong dal thoroughly and soak it in water for 3-4 hours.

Grind it coarsely using very little water.

Heat the oil in a pan. Add asafetida and add the coarsely ground dal and sauté over medium heat.

Add ginger, green chilli paste, red chilli powder, black pepper powder, cloves powder, turmeric powder, aniseed and cook for some more time.

When the mixture starts drying add gram flour and sauté for 4-5 minutes over medium heat. Switch off the gas.

For the dough, first sieve the flour and then add salt, baking powder and ghee into it. Mix well.

Add cold water and knead into smooth dough.

Keep the dough for half an hour, covered with wet cloth. Then knead it once again.

Make small balls of almost equal size and roll out the balls to approximately three to four inches in diameter.

Put about 2 tsps of filling in the center and seal the edges together using a little water and roll into a round ball.

Heat the oil in a deep frying pan / kadhai on high flame. Deep fry the kachories on medium heat until golden brown.

Serve hot with green chutney or tamarind chutney.