Kachori

Step 1

In a bowl, mix 1.5 cups flour, 2 tbsp of the ghee, and 0.5 tsp salt. Add water gradually to form a stiff dough. Cover and rest for 20 minutes.

Step 2

Rinse 0.5 cup moong dal and soak in water for 30 minutes. Drain well.

Step 3

Heat 1 tbsp ghee in a pan over medium. Add 0.5 chopped onion and cook until soft, about 3 minutes. Add 1 tbsp ginger-garlic paste and cook for 1 minute until fragrant.

Step 4

Add the drained dal, 1 tsp chili powder, 0.5 tsp turmeric, and remaining 0.5 tsp salt. Cook, stirring, until dal is dry and slightly crumbly, about 5 minutes. Let cool.

Step 5

Divide dough into 12 balls. Roll each into a 3-inch circle. Place 1 tbsp filling in center, gather edges, and seal. Gently flatten into a disc.

Step 6

Heat oil for deep frying in a deep pan to 350°F. Fry kachoris in batches, turning occasionally, until golden and crisp, about 5-6 minutes per batch. Drain on paper towels.

Step 7

Serve hot with chutney or yogurt.