Moong Dal Kachori,Crispy and delicious starterRecipe Link: http://www.tarladalal.com/Moong-Dal-Kachori-3862rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalMoong Dal KachoriA perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Here is how to make such an ideal kachori, right in your own kitchen. With a flavourful moong dal mixture as filling, this kachori is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior. The Moong Dal Kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve!Preparation Time: 10 minutes.Cooking Time: 35 minutes.Makes 12 kachoris. Soaking Time: 2 hours. For the dough2 cups plain flour (maida)¼ cup melted gheeSalt to tasteFor the moong dal filling½ cup yellow moong dal (split yellow gram), soaked for 2 hours and drained1 tbsp oil1 tsp cumin seeds (jeera)¼ tsp asafoetida (hing)1 tsp ginger-green chilli paste1 tsp chilli powder¼ tsp turmeric powder (haldi)Salt to taste2 tbsp besan (Bengal gram flour)1 tsp garam masala1 tsp dried mango powder (amchur)Other ingredientsOil for deep-fryingFor the dough1. Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.2. Cover the dough with a wet muslin cloth and keep aside for 15 minutes.For the moong dal filling1. Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.2. Add the moong dal and sauté on a medium flame for 1 minute.3. Add the ginger-green chilli paste, chilli powder, turmeric powder, salt and ¼ cup of water and mix well. Cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.4. Switch off the flame, add the besan, garam masala and dried mango powder and mix well.5. Divide the filling into 12 equal portions and keep aside to cool.How to proceed1. Divide the dough into 12 equal portions and keep aside.2. Roll out each portion of the dough into a 63 mm. (2½ ") diameter circle.3. Place one portion of the moong dal filling in the center.4. Bring together all the sides, seal it tightly and remove any excess dough.5. Roll the filled portion again into a 75 mm. (3") diameter circle, while ensuring that the filling does not spill out.6. Repeat steps 2 to 5 to make 11 more kachoris.7. Heat the oil in a deep non-stick kadhai and deep-fry, 6 kachoris at a time on a medium flame, for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.8. Drain on an absorbent paper.9. Repeat step 7 to deep-fry 6 more kachoris. Serve immediately.