Ingredients

• 1 cup - maida/all purpose flour
• 1/2 cup - cold water
• 2 tbsp - cooking oil
• 1/4 tsp - salt
• For filling:
• 1/4 cup - yellow moong dal (No need to roast, just grind well)
• 1 tsp - fennel seeds, (coarsely ground)
• 1 tsp - coriander seeds (coarsely ground)
• 1 tsp - red chilli flakes
• 1/2 tsp - ginger powder
• 1/4 tsp - dry mango powder/amchur
• Asafoetida, a pinch
• 1/2 tsp - salt
• 1 tbsp - oil
• 2 tbsp - water
• Oil for deep frying

How to Make Palin Khasta Kachori

• In a mixing bowl add maida, oil, and salt; mix well to form a crumbled dough.
• Slowly add cold water to it and mix well so that it forms a soft dough.
• No need to knead too much.
• Keep aside covered for 15-20 mins.
• Filling preparation:
• In a mixing bowl, add ground moong dal, coarsely ground fennel and coriander seeds, red chilli flakes, ginger and amchur powder, asafoetida and salt, lastly add oil, and mix well.
• Now dry roast this mixture in a pan for about 3 minutes in medium flame.
• Then add 2 tbsps of water to it and mix well and keep aside for 5 minutes so that the mixture absorbs the water well.
• Method for making kachori:
• Knead the dough for about 1 to 2 minutes, and divide it into 12 equal parts.
• Flatten each ball of dough with hands (like a disc), with edges slightly thinner than the middle.
• Now add a spoonful of mixture in the centre and gather all the sides together slightly press in the middle and keep aside.
• Repeat the process for the remaining balls.
• Meanwhile heat enough oil in a deep pan for deep frying.
• If you put a pinch of dough in the oil, it should come up slowly, that's the correct temperature to fry kachoris.
• Now take each ball with the gathered side upwards and press it slowly with end of your palm, make it to form a even small disc shape (not too thick not too thin)
• Now put 5 or 6 filled kachoris one by one in the hot oil, and leave it for about 3 minutes, do not disturb it.
• It will puff up nicely.
• When all the kachoris are puffed up well, turn over and let it get cooked well, the other side too.
• Fry until both the sides turn golden brown colour, drain it in a paper towel.
• Repeat the process for the rest of the kachoris.
• Crispy kachoris are now ready to eat.