Dal Kachories

Ingredients:
Maida - 2 cups;
Oil - 6 tbsp;
Salt - 1 tsp;
Water

For Fillings:
Moong dal - 12 tbsp;
Coarsely grinded fennel seeds - 1 tsp;
Dhania powder - 1 tsp;
Turmeric powder - 1/2 tsp;
Asfoetida - 1 pinch;
Red Chilli powder - 1 tsp;
Ginger, green chilli paste - 2 tsp;
Salt to taste;
Sugar - 1 tsp;
Lemon juice - 1 tsp;
Oil for deep frying

Preparation:
To make the crust:

• Mix the oil and salt with the maida well(Mix it with your fingers, it looks like the bread crumbs).
• Then add water little by little and mix into a dough.
• Knead the dough well, cover it with a wet cloth and keep it aside.

To make the filling:

• Soak the moong dal for 2 hours.
• Then cook the dal in a kadai, until the dal is cooked and the water is completely absorbed, (keep the stove in sim, so that it don't get burnt.)
• Let the cooked dal cool for sometime.
• Take another kadai,heat some oil in it, then add fennel seeds powder, ginger green chilli paste, dhania powder, red chilli powder and mix well. Lastly add the besan flour.
• Stir the contents well for about a min and then add the turmeric powder, salt, sugar and the cooked dal into it.
• Mix well, and smash the dal well with the laddle.
• When the mixture is completely dry, switch off the stove.
• To this add the lemon juice and coriander leaves.

To make Kachories:

• Divide the dough into equal portions. Make small  pooris out of the dough.
• Place the fillings (make the fillings into lemon size balls) in the center of the pooris.
• Slightly apply water around the dough and close it making into a ball shape.
• Repeat with rest.
• Now using the base of your palm, just flatten them.
• Deep fry them in a medium heat, till it is golden brown in colour.
• Serve the kachories with the sweet chutney, coriander chutney or even with yoghurt.

 Tips:

We can use urad dal or channa dal instead of moong dal.