Khasta Kachori / Moog Dal Kachori for ICC

Khasta Kachori is the first one of the challenges that I took, as part of being a member of ICC started by Srivalli of Spicing Your Life. The reason for me joining the group was to try out some of the dishes that the group makes, which I would never make otherwise. So this would be a learning for me of all those unknown recipes. After joining, when I saw Kachoris is the challenge for January, I was not so excited. The main reason being I have never had Kachori before and didn't think it would taste good. But now I am really happy that I joined the challenge and took the effort to make kachori and tried this out! If it does taste anything near to what I made, I would say they are a must-try!

This recipe is adapted from Medhaa's Aunty and Tarla Dalal.

Resting Time for the Dough	- around 1/2 to 1 hr
Frying time for the Kachoris	- 20 mins for each batch
Soaking Time for Moog Daal	- around 1 hr
Cooking Time for Filling	- around 15 mins
Yields	- around 15

For the Dough

All purpose flour/Maida	- 2 cups
Oil/Ghee	- 1/4 cup
Salt	- 1/2 tsp
Water	- as needed for kneading

1. Mix the flour and salt and add the oil/ghee; mix till you get a bread crumbs texture.
2. Slowly add water and make a soft dough. Knead well for about 8 minutes.
3. Cover and keep aside to rest for at least half hour.

For the Filling

Split Moong Dal (yellow)	- 1/2 cup
Cumin Seeds	- 1 tsp
Asafoetida	- a pinch
Curry Leaves	- 2 tsp chopped fine
Green Chilli - Ginger paste	- 1 tsp
Sauf / Fennel seeds powder	- 1 tsp
Garam Masala	- 1/2 tsp
Red Chilli powder	- 1/2 tsp
Mango powder/Amchur	- 1 tsp
Oil	- 1 tsp
Salt	- to taste

1. Wash and Soak dal in water for atleast 1 hour. You can go up to 4 hours, not more.
2. Drain the water well.
3. Grind the dal to a coarsely. (Will resemble Idli Rawa)
4. Heat oil in a pan.
5. Add the hing and cumin seeds.
6. Once the seeds splutter add the curry leaves.
7. Add the dal.
8. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.
9. Cook for another 10 minutes on low till the dal turns slightly brown.
10. Add all the masalas.
11. Cook for few minutes till the aroma of the spices hit you.
12. Add Salt.
13. Remove from heat and keep aside to cool.

Special Tips / Notes for the filling:

• The fillings have to be really dry if not when rolling they will ooze out when rolling.
• For idea on pressing the filled kachori, check out Manjula's method. If you try to press out using a rolling pin, the filling may come out and make holes in the kachori.
• Fry the kachori's on medium low to get a crisp outer layer, that is the key. For people using electric stove, the numbers can be going from 6 to 4.