Wash and soak moong dal for 2 hours.
In a big bowl add maida, salt, oil, ajwain and mix well.
Add water little by little and make smooth dough like we prepare for chapatis. Cover it and let it rest for about 15-20 minutes.
Meanwhile lets prepare the filling. Coarsely grind the soaked moong dal.
Heat a pan or kadai on medium flame. Add 3-4 tbsp oil. Add cumin seeds, asafoetida, ginger paste, coriander powder, crushed fennel seeds, dal, red chilli powder, salt and garam masala. Saute them for 15-20 or until aroma comes. Keep mixing continuously to prevent from sticking.
Once done transfer the dal masala to a plate. Let it cool down.
Divide the dough into small portions and shape them like balls. Cover the balls. One by one roll them in a circle. and start filling 1-2 tbsp dal masala in the centre. Seal it properly. Repeat the same process for the remaining balls and masala dal.Note= if you want you can change the size of the kachoris.
Start pressing them make concave shape from the centre so that they puff up easily.
Heat oil in a kadai on high flame. Add 8-9 kachories for few seconds. Take them out. Repeat the same process for remaining kachoris.
Again heat the oil on medium flame. Add 8-9 kachoris and deep fry them until golden brown and crispy from outside. Transfer them on papper towel.Note= do not press hard the kachoris while deep frying.
Serve hot with masala chai, green chutney, imli chutney and beaten curd.Enjoy 😊
