FLAKY DAL KACHORIS

Preparation Method :

• Soak moong dal for 4 hours.
• Grind the soaked moong dal in a mixer without water till a coarse paste is formed.
• Heat oil in a kadai and fry the moong dal paste along with all spices till completely dry, resembling brown dry powder.
• Set aside to cool.
• For the wrap
• Knead the ingredients into a stiff puri-like dough consistency and set aside for an hour.
• Making the kachoris
• Take a ball of the dough (a tiny lemon-sized ball) and using your fingers, flatten it out to resemble a small puri.
• Place 1 teaspoon of the filling in the centre and reseal like a dumpling.
• Flatten out again with the palm into a puri of 1½ inch diameter.
• Repeat with the rest of the dough and filling.
• Deep fry in oil at medium heat.
• The kachori should take its time to surface from the hot oil and not come up immediately.
• When golden brown, remove from oil.