Dry Kachori Mix

How to Prepare

1. In a large mixing bowl, combine 5 cups of all-purpose flour with 1 cup of semolina and 1 tsp of salt.
2. Add 1 cup of ghee to the flour mixture and mix until it resembles breadcrumbs.
3. Gradually add water (about 1.5 cups) to form a stiff dough. Cover and let it rest for 30 minutes.
4. For the filling, in a separate bowl, mix 2 cups of coarsely ground moong dal with 2 tbsp of fennel seeds
5. 2 tbsp of coriander powder
6. 1 tbsp of red chili powder
7. 1 tsp of garam masala
8. 1 tsp of amchur powder, and salt to taste.
9. Heat 2 tbsp of oil in a pan, add the dal mixture, and roast on low heat for 5-7 minutes until aromatic. Let it cool.
10. Divide the dough into 40 equal portions. Roll each portion into a small circle, place 1-2 tsp of filling in the center, and seal the edges to form a ball.
11. Gently flatten the stuffed ball into a small disc using a rolling pin.
12. Heat oil in a deep frying pan over medium heat. Fry the kachoris in batches until golden brown and crisp on both sides.
13. Drain on paper towels to remove excess oil. Let them cool completely before storing in an airtight container.