Moong Dal Kachori

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1. 1Step 1: Soak 1 cup of yellow moong dal in water for 2-3 hours. Meanwhile, mix 1 cup of maida with 2 tablespoons of ghee and a pinch of salt. Rub the ghee into the flour until it resembles breadcrumbs. Slowly add water and knead a soft, smooth dough. Cover with a damp cloth and let it rest for about 30 minutes.
2. 2Step 2: After soaking, drain the dal and grind it with chopped ginger and green chillies into a slightly coarse paste. Heat a tablespoon of oil in a pan, add cumin seeds and let them crackle. Add a pinch of hing, then the dry spice powders: chilli, coriander, turmeric, and cumin powder. Sauté for a minute before adding the ground dal paste. Cook on medium heat, stirring often, until it thickens and starts leaving the sides of the pan. Finally, add fennel seed powder and amchoor. Mix well, let it cool, then roll the filling into small balls.
3. 3Step 3: Take small portions of dough, roll them out a bit, place the filling inside, and pinch the edges to seal. Flatten them gently. In a deep kadai, heat oil on medium flame. Once hot, carefully drop in a few kachoris and fry them till golden brown. Flip them gently to ensure even cooking. Drain on kitchen paper.