Kachori

Instructions

1. Prepare the dough
   In a large bowl, mix together the all-purpose flour, semolina, and salt. Add the ghee and rub it into the flour until the mixture resembles breadcrumbs. Gradually add water and knead into a firm but smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
2. Make the filling
   Drain the soaked moong dal and grind it coarsely without adding water. Heat oil in a pan, add cumin seeds and let them splutter. Add ginger and green chilies, sauté for a minute. Add the ground moong dal and cook on medium heat, stirring continuously.
3. Season the filling
   Add coriander powder, red chili powder, asafoetida, fennel seeds, and salt. Cook until the mixture is dry and starts leaving the sides of the pan, about 7-8 minutes. The filling should be dry enough to be shaped into balls. Allow it to cool completely.
4. Shape the kachoris
   Divide the dough into 12-15 equal portions and roll them into smooth balls. Take one ball, flatten it slightly with your fingers, and make a cup-like depression in the center. Place about 1-1.5 tablespoons of the filling in this depression.
5. Seal the kachoris
   Bring the edges of the dough together to cover the filling completely and seal it by pressing gently. Roll it between your palms to make a smooth ball. Flatten it slightly with your palms. Repeat with the remaining dough and filling.
6. Roll the kachoris
   Using a rolling pin, gently roll each filled ball into a 3-inch disc, being careful not to apply too much pressure as the filling might come out. The kachori should be thicker than a poori.
7. Fry the kachoris
   Heat oil for deep frying in a kadai or deep pan. When the oil is moderately hot (not smoking), gently slide 2-3 kachoris into the oil. Press them gently with a slotted spoon to help them puff up. Fry on medium heat until they turn golden brown on both sides, about 3-4 minutes per batch.
8. Serve
   Drain on paper towels to remove excess oil. Serve hot with tamarind chutney, mint-coriander chutney, or as part of a chaat. Kachoris can also be served with aloo sabzi (potato curry) for a more substantial meal.