Kachoris

Step 1

Mix the flour, salt and oil. Add the chilled water slowly, mixing with your fingers as you pour.

Step 2

Do not knead the dough. The dough should be soft. Cover the dough and let it sit for at least fifteen minutes.

Step 3

Grind the moong dal dry until it almost becomes a powder.

Step 4

Mix 1 tablespoon of oil and dal powder in a frying pan and roast on medium heat for about two to three minutes or dal changes color lightly, stirring constantly.

Step 5

Turn off the heat. Add all the spices and mix it well and let the mixture cool off.

Step 6

Add two tablespoons of warm water and mix it well.

Step 7

Let it sit for ten minutes and cover with demp cloth.

Step 8

Now Divide the dough in twelve equal parts. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges around.

Step 9

Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest.

Step 10

Let the filled ball sit for 3 to 4 minutes before rolling.

Step 11

Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle.

Step 12

Heat about 1 1/2 inche of oil in a frying pan on medium heat. To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow.

Step 13

Fry them on medium-low heat. After they start to puff, slowly turn them over.

Step 14

Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will be soft and will not be crispy.