Ingredients:
2 cups G2G whole wheat flour
2 tablespoons semolina
1/4 teaspoon salt
2 tablespoons ghee
Water, as needed
1 cup yellow moong dal (split) soaked for 3-4 hours and drained
1 tablespoon oil
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
A pinch of asafoetida (hing)
1 teaspoon ginger, finely chopped
2 green chilies, finely chopped (adjust to taste)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt, to taste
1 tablespoon chopped fresh coriander leaves
Oil, for deep frying
Instructions:
In a mixing bowl, combine the whole wheat flour, semolina, salt, and ghee.
Mix well until the mixture resembles breadcrumbs.
Gradually add water, little by little, and knead into a firm yet smooth dough.
Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Heat oil in a pan over medium heat.
Add cumin seeds, fennel seeds, and mustard seeds. Let them crackle.
Add asafoetida, chopped ginger, and green chilies. Sauté for a minute.
Add the drained moong dal and sauté for 2-3 minutes.
Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
Add approximately 1/2 cup of water and cook the dal mixture until it becomes soft and dry.
Stir in chopped coriander leaves. Remove from heat and let it cool.
Divide the dough into equal-sized balls.
Roll out each ball into a small disc, approximately 3-4 inches in diameter.
Place a tablespoon of the cooled filling in the center.
Bring the edges together and seal tightly, ensuring no filling is exposed.
Heat oil in a deep-frying pan over medium heat.
Once the oil is hot, gently slide in a few kachoris at a time.
Fry them on medium-low heat until they are golden brown and crisp on both sides.
Remove with a slotted spoon and drain excess oil on paper towels.
Serve hot atta khasta kachoris with tamarind chutney, mint chutney, or yogurt on the side.
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