A tasty snack from India's state of Rajasthan is called Rajasthani Kachori. It has deep-fried dumplings that are crispy on the outside and filled with a tasty moong dal stuffing. People often eat this tasty snack with tamarind chutney. It's great for tea time or as an appetizer.
Ingredients: 1 cup all-purpose flour. 2 tablespoons semolina sooji. 2 tablespoons ghee clarified butter. A pinch of baking soda. 1/2 teaspoon salt. 1/4 cup warm water. 1 cup moong dal split green gram. 1 teaspoon cumin seeds. 1 teaspoon fennel seeds. 1/2 teaspoon asafoetida hing. 1/2 teaspoon red chili powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon coriander powder. 1/2 teaspoon garam masala. Salt to taste. Oil for deep frying.
Instructions: In a mixing bowl, combine the all-purpose flour, semolina, ghee, baking soda, and salt. Gradually add warm water and knead the dough until it becomes smooth and elastic. Cover it with a damp cloth and let it rest for 15-20 minutes. While the dough is resting, prepare the filling. Wash and soak moong dal for 2 hours. Drain well. In a pan, heat some oil and add cumin seeds and fennel seeds. Saut for a minute until they start to crackle. Add asafoetida, red chili powder, turmeric powder, coriander powder, and salt. Mix well. Add the soaked moong dal and cook for 5-7 minutes until it becomes soft and cooked through. Stir occasionally. Sprinkle garam masala and mix. Remove from heat and let it cool down. Divide the dough into small equal-sized balls. Roll each ball into a small disc. Place a spoonful of the moong dal filling in the center of each disc and seal it to form a ball. Ensure there are no cracks. Heat oil in a deep frying pan over medium-high heat. Once hot, reduce the heat to medium-low. Carefully slide the kachoris into the hot oil and fry until they turn golden brown and crispy on both sides. Remove them from the oil and drain excess oil on a paper towel. Serve hot with tamarind chutney and enjoy your delicious Rajasthani Kachori!
Prep Time: 30 minutes
Cook Time: 20 minutes
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