Rajasthani Kachori

Here is what we need:

Moong dal (Pesara pappu) - 1/2 kg (Soak for 3 - 4 hrs)
Red chilly powder - 3 tsps
Green chillies - 4
Dhaniya powder - 3 tsps
Amchur powder - 2 tsps
Garam masala - 2 tsps
Saunf (fennel seeds) - 3 tsps
Hing (asafoetida) - 1/4 tsp
Jeera (cumin seeds) - 3 tsps
Maida - 1/2 kg
Oil to fry
Salt to taste

Method:

For dough:

• Heat oil and pour it into maida.
• Add sufficient salt to maida.
• Knead maida adding warm water to a dough.

For stuffing:

• Semigrind soaked moong dal to form a coarse paste.
• Take Oil in pan add jeera & hing and fry.
• Add moong dal paste and fry until it turns brown.
• Add garam masala, dhaniya powder, saunf, amchur, red chilly powder and green chillies paste into it.

Final touch:

• Take a portion of dough and flatten it using rolling pin to form a circle.
  
• Place portion of stuffing in the center.
• Roll the dough to form a ball & seal the ends by folding.
  
• Deep fry this in hot oil.
• Serve hot with pudina chutney or ketchup!