Khasta Kachori

Ingredients

• 2 cups all-purpose flour
• 4 tbsp ghee (for the dough)
• 1/2 cup moong dal, soaked 2 hrs
• 1 tsp fennel seeds
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• A pinch of asafoetida, oil for frying, salt

Method

1. Knead a firm dough with flour, ghee, salt and water; rest 20 minutes.
2. Coarsely grind the soaked moong dal and cook with fennel, coriander powder, chilli powder, garam masala, asafoetida and salt until dry and fragrant.
3. Stuff small dough balls with the lentil filling, seal and flatten gently.
4. Deep fry on low-medium heat until golden and flaky (low heat keeps them crisp rather than puffed).
5. Serve with tamarind chutney or a spiced potato curry.