Ingredients for stuffing :
1/2 cup yellow split Moong Dal
1 teaspoon fennel powder
1 teaspoon coriander cumin powder
1/4 teaspoon dry mango powder
1/2 teaspoon dry mint powder
1 teaspoon red chili power
1/2 teaspoon turmeric powder
salt to taste
1/2 tbsp refined oil
Ingredients for outer layer :
1 cup all purpose flour ( maida )
1 medium salad tomato
2-3 cloves garlic ( optional)
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
salt to taste
1/4 cup cow ghee
refined oil for deep frying ( as per requirement )
Recipe : Soak the moon Dal for 2 hours. Drain the water.
Heat 1/2 tbsp oil in a non-stick pan. Add the soaked Dal, saute, add all the spices and salt to taste and mix well.
Add 1/4 cup water and cook for 5 minutes covering a lid.
Remove lid and stir till all the water gets evaporated.
Keep it aside to cool.
Boil the tomato for 2-3 minutes, remove the skin and blent it with 2-3 garlic cloves to a smooth puree.
Seive the maida, add salt to taste, red chili powder, turmeric powder and 1/4 cup ghee and mix well.
Now knead a hard dough using the tomato puree.
Extra puree can be used in vegetables.
Keep it to rest for 1/2 hour. Knead it again.
Make medium balls and roll with a rolling pin.
Add some dal mixture and cove from all the sides.
Roll slightly with light hands to flatten.
Heat oil in a pan. Deep fry the kachori on low flame till becomes golden and crispy.
Very tasty tamatar kachori is ready to serve.