Moong dal ki kachori By Priya saha

Take 2 cups all purpose flour (maidin a bowl or pan. Add ½ teaspoon salt or as per taste. Add ¼ cup ghee. Make sure the ghee is in a semi-solid molten state as you see in the photo below. With your fingertips mix the ghee evenly with the flour for a few minutes You have to mix well, till you get a breadcrumb like texture in the flour. To check if the ghee has evenly mixed with the flour – take a small portion of this mixture in your palms and press it. When the mixture is pressed, it should not fall apart or break. Next add ½ cup water in portions. Mix first and then begin to knead. Knead to a smooth dough adding water bit by bit as needed. The dough can be semi-soft to soft. But do not make it too soft. Tip 1: If the dough becomes sticky, then add some flour. Tip 2: If the dough looks dry, then add some more water and knead. Cover the kachori dough with a moist folded muslin/cheesecloth or a kitchen cotton towel. Let the dough rest for 30 minutes. Rinse ½ cup of yellow moong dal in a bowl. Soak moong lentils for 2 hours in enough water. Later drain all the water very well and add the soaked moong lentils in a grinder jar. Using the pulse option, lightly crush or make a roughly coarse mixture of the moong lentils. Also do not add any water while grinding or blending. Do not grind too much or make a fine paste. Then heat a frying pan or a sauté pan. Add ½ tablespoon ghee and keep heat to a low. Once the ghee melts, keep the heat to the lowest or turn off the heat. Add all the ground spice powders one by one. First add ¼ teaspoon turmeric powder and ½ teaspoon red chilli powder. Then add ½ teaspoon cumin powder and 1 teaspoon coriander powder. Add 1 teaspoon crushed fennel seeds. You can also use fennel powder.