Daal Kachori ! (Stuffed Fried snack)

I had a craving for Kachori the other day, so I made some! Kachoris and Samosas used to be the choice evening snack back home (Nagpur, India). They are both super tasty fried snacks, and hence of course, not a everyday thing. You can find Samosa in most Indian restaurants, though most of them are so-so versions of what a Samosa should be. Kachori on the other hand is very hard to find! I made these Kachoris with split yellow mung Daal and I baked them instead of frying the lot. They came out a bit crispy but tasted awesome nonetheless!

Ingredients:

Dough:

• 1.5 cups self rising flour (Use all purpose flour if frying)
• 1/2 cup whole wheat pastry flour
• 4 teaspoons ghee(clarified butter)
• 1/2 cup water
• 1 teaspoon carom seeds(ajwain)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Filling:

• 1 cup yellow mung daal (lentil) soaked in water for 4-6 hours
• 1 teaspoon salt or to taste
• pinch of asafetida(hing)
• 2 teaspoons fennel seeds
• 2 teaspoons coriander seeds
• 2 teaspoons coriander powder
• 1 teaspoon cumin seeds
• 1 teaspoon carom seeds
• 1/2 teaspoon black pepper
• 1/2 teaspoon red chili powder
• 1 teaspoon garlic paste
• 4 teaspoons oil

Directions:

Filling:

1. In a medium pan or skillet, heat the oil on medium heat until hot.
2. Add the asafetida, cumin, coriander,carom and fennel seeds and mix well.
3. Add in the garlic paste and mix well.
4. After 2 minutes add in the drained mung daal and the rest of the ingredients and mix well.
5. Keep roasting the ingredients until the dall is dry and covered with all spices. 7-9 minutes.
6. Once done, coarsely grind the roasted mixture and keep aside.

Kachori:

1. I used self rising flour for the dough because I was going to bake the Kachoris. Usually, the Kachoris are fried at medium heat until golden brown on both sides, 2-3 minutes each side. For frying, use all purpose flour for the dough. Everything else is the same.
2. In a pan, add in the self rising flour and wheat flour and the ghee and mix well.
3. Knead the ghee into the flour to make crumbs
4. Add in the spices and 1/4 cup water and knead. Add more water if needed to make into a medium hard dough( Not too hard and not too mushy).
5. Let the dough sit for 10 minutes.
6. Make small balls of the dough(6-8), I was going to make long sticks instead of small ball kachoris, so i made 3 balls.
7. Roll the balls into a 1/8th inch thick and 4-5 inch diameter circle.
8. Put some filling in the center and gather the dough and stick it together using a little water. I made a 1/8 inch thick oval and put the filling in the center and rolled the oval on the long side and stuck it to the other side to make a stick.
9. Prepare all the kachoris and place them on a greased baking sheet.
10. Bake in preheated oven at 350 degrees F for about 15-20 minutes or until golden on the top.
11. Cool on rack!
12. Enjoy with some coriander mint chutney or tamarind chutney!!