mung dal kachori

Mung dal kachori is one of my mother in law's recipe which is quite common in our home and especially on diwali and holi festivals, it is one of the favourite and compulsory snacks which has to be made by hook or by crook .The filling is made up of yellow spilt dal which is very healthy ,dry and is coarse (kinda granulated) which can be stored for couple of days in refrigerator and it can be used as and when required .We even stuff this leftover filling in whole wheat flour dough( regular chapati dough )and make yummy crunchy parathas out of it which tastes best with yogurt,i usually double the quantity of mung dal and make the filling more and store for few days so can make parathas and kachori chat as well.

ingredients for filling :
1 cup moong dal (split yellow mung dal )
2 tsp corriander seeds
1/4 tsp asafoetida pwd
11/2 tbsp red chilli pwd
1/2 tsp fennel /saunf ( though i didnt add this time as it was out of stock )
1 tbsp oil
salt to taste
method :
Wash and soak mung dal for 1-2 hrs,drain the water completely and grind into a paste ,add this paste in deep heavy bottom pan / kadhai,add oil and fry in low flame till it becomes granulated and leaves the pan ( stir continuosly so that it does not stick to the pan ),grind this into mixture so that no lumps are formed and is evenly seperated and again put back to pan and keep stirring till the fumes are gone and raw smell is gone,add salt,red chilli pwd,corriander seeds,fennel seeds and pwd and mix well,stir again for few mins and switch off the flame and let the mixture cool for sometime.

ingredients for covering :
1 cup plain flour / maida
2-3 tbsp oil
salt to taste
luke warm water
method :
Mix flour,oil and salt together with enough water to make a medium soft and smooth dough.Make small balls out of it ,take one ball and roll into small puri shape,spoon a mung dal of stuffing in centre,apply little water all around and seal the edges togther and flatten it and again roll into puri size,deep fry in medium flame till brown in colour and crisp.Serve hot with yogurt or tamarind chutney or let it cool down and store for couple of days.