Moong dal ki khasta kachori chaat

Recipe Type : Indian                                                                       Yield : 12 kachoris
Preparation Time : 30 mins                                                            Cooking Time : 2 hours

Ingredients:
For stuffing:
1/2 cup moong dal (split green gram)
1 tsp chilly powder
1/2 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp chaat masala
3 chopped green chilly (or ground)
2 tsp grated ginger
2 tsp cumin-coriander powder
salt
1tbsp crushed coriander seeds
4 black peppercorns
1/2 tsp amchur powder (mango powder)
3 tbsp canola oil
2 tbsp chickpea flour (besan)
1/4 tsp asafoetida
1 tbsp kasuri methi
2 tsp cumin seeds
2 tsp fennel seeds

For dough:
2 cups all purpose flour (maida)
salt
water
pinch of baking powder
2 tbsp melted clarified butter
oil for frying

For chaat:
1 tsp chaat masala
1/2 tsp chilly powder
2 cups curd (if required add sugar and mix well)
1/2 cup sev
1/2 cup chopped onion
1/2 cup chopped tomato
3 tbsp coriander leaves
1/4 cup tamarind chutney
1/4 cup green chutney


Method :
For Stuffing:

1. Soak moong dal for 2 hours.
2. Sieve out water and grind coarsely (moong dal).

3. Heat a pan. Add oil, cumin seeds, fennel seeds, crushed black pepper and coriander seeds. Fry for few seconds.
4. Now add chickpea flour, chilly powder, cumin-coriander powder, grated ginger, amchur powder, salt, chopped chilly powder, turmeric powder, amchur powder, chaat masala, kasuri methi and garam masala. Fry on a low flame for 4 mins.

5. Now add coarsely ground moong dal. Mix well. Fry until all water evaporates. Switch off flame. Allow to cool.

For dough:

1. In a pan add all purpose flour, salt, baking powder, and clarified butter. Mix well.

2. Now add water. Mix well. Prepare dough. Keep it aside for 1 hour.

Kachori:

1. Now divide the dough into small balls.

2. Using rolling pin flatten the dough into small roundel.

3. Now place the stuffing (1 spoonful of stuffing) in middle of the roundel (flattened dough).

4. Fold the sides to form round shape.

5. Flatten the dough into small round shape (repeat this step to prepare rest of the dough balls).

6. Heat a pan containing oil. Fry on a low flame.
7. Now deep fry stuffed roundels. It may take 10 mins to deep fry.

Final method:
1. In a bowl place khasta kachori.
2. Pierce open the khasta kachori from top and put chopped onion and tomato pieces.
3. Pour 2-3 spoons of curd.
4. Add green chutney and tamarind chutney.
5. Sprinkle chaat masala, chilly powder, sev and coriander leaves.

 Enjoy!!!!