Khasta Kachori

Preparation Time : 15 minutes
Cooking Time : 25 minutes
Makes 15 kachoris

Ingredients

For the filling

Moong Dal - 1 1/2 cups
Chilli Powder - 2 tbsp
Asafoetida - 1 tsp 
Saunf / fennel - 2 tsp powdered
Salt - to taste
Oil / Ghee - 2 tbsp

For the cover

Maida / Plain flour - 2 cups
Salt - 1/2 tsp tsp
Ghee - 2 tbsp
Water - as required

Procedure

1. Mix  the ingredients for the cover except water.
2. Add water, a little at a time and make a slightly stiff dough.
3. Set aside in a covered vessel.
4. Cook the moong dal till it doesn't get too mushy. It should be just tender.
5. In a pan, add oil / ghee and when it is hot, add the moong dal, salt, chilli powder, asafoetida and saunf
6. Mix everything together well.
7. Make 20 balls of the dough
8. Make small 2" inch diameter fairly thick chapati, keep the filling inside and pull the chapati gently and cover the mixture. Remove any extra dough.
9. Flatten it gently with a rolling pin into a 2 1/2 " circle and press slightly at the center with your thumb.
10. Set aside and repeat for the other kachoris
11. Fry the kachoris in medium hot oil (drop the kachoris in oil when it is just about to bubble)
12. Continue to fry in low flame and increase flame towards the end to get a slightly golden brown colour
13. Hot kachoris are ready. Serve with chat chutneys or peanut garlic chutney