Khasta Kachori

Directions

1. 1
   First we will roast the moong dal for stuffing. Take moong dal in a pan on low-medium heat.Dry roast it with stirring constantly till it changes the color slightly. As you stir, you will feel the dal gets more crunchy. It will take good 8-10 minutes.
2. 2
   Remove it to the plate and let it cool completely.while the roasted dal is cooling, make this yogurt mixture. Take chilled yogurt in a bowl, add red chili powder, cumin powder, black salt and salt.Beat it till yogurt gets smooth and everything gets incorporated well.Also make two chutneys. I have made them a day before and kept in the fridge. You can do the same or make in the morning if serving in the evening.Now dal is cooled to room temperature. grind into the powder using grinder or blender.
3. 3
   Add all the spices (red chili, coriander, cumin, amchur, garam masala, fennel powder, salt and sugar).
4. 4
   Mix well.
5. 5
   Add 1 tablespoons of oil.
6. 6
   Mix well so everything is coated with oil. Keep it aside.Now make the dough for the outer layer. Take all purpose flour, whole wheat flour and salt in a bowl.
7. 7
   Mix well.
8. 8
   Add ghee.
9. 9
   Mix it by rubbing the flour and ghee using your fingertips.It should be breadcrumb like texture.Now start adding little water at a time. And make tight and stiff yet smooth dough.Cover it with plastic wrap or cover with another bowl upside down.
10. 10
    Let it rest for 15 minutes.After 15 minutes knead the dough one more time and make it smooth.Divide it into 20 equal portions.
11. 11
    Roll it into smooth balls and flatten it between your plam.Work with one ball at a time.
12. 12
    Roll it into 2 inch diameter circle.
13. 13
    Place couple of teaspoons of stuffing mixture in the center.Gather the edges and pinch it. Now press it by your hand gently.It should be sealed properly.Now using the rolling pin again roll it very gently into 2-3 inch diameter kachori. Giver very gentle pressure while rolling. So outer layer does not break. If it breaks and stuffing comes out then it will make mess in the oil while frying.Keep the rolled kachori on the plate on single layer. Keep it covered with kitchen towel. So it does not dry out.
14. 14
    Roll all the kachoris similar way.When you are about to done the rolling part.
15. 15
    Heat the oil on medium-low heat for frying. Once hot slide the kachori carefully into hot oil. Slightly and gently press into circular motion using spatula.It will puff up. Fry till the bottom is golden brown. There will be no more bubbles. Then flip it.Again fry the other side till crispy and golden brown. Always fry the kachori on medium-low heat to make it crispy. If fried on medium high heat then it will get soft after it cools down.Once fried from both the sides, remove it using the slotted spatula.And put them on paper towel lined plate. Repeat the same for all the kachori. Fry few kachoris at a time, do not overcrowd the pan.Prep all the elements (chopped onion, tomato, two chutneys, yogurt, sev) on the counter or work surface.Take two three kachoris in a plate.Break the top center part only, we will fill the kachori.
16. 16
    Add chopped onions. Then chopped tomatoes.Next drizzle a tablespoon of tamarind date chutney on each kachori. Then goes a tablespoon of coriander chutney on top.Now drizzle the yogurt mixture.Then lastly sprinkle the Sev on top.
17. 17
    Serve the khasta kachori chaat right away.