Step 1

Mix the flour, salt and oil.

Step 2

Add the chilled water slowly, mixing with your fingers as you pour.

Step 3

Do not knead the dough. The dough should be soft.

Step 4

Cover the dough and let it sit for at least fifteen minutes.

Step 1

Grind the moong dal dry, almost to a powder.

Step 2

Mix one tablespoon of oil to the ground dal in a frying pan and roast over medium heat for about two to three minutes or until dal changes color slightly. Stir continuously.

Step 3

Turn off the heat. Add all the spices mix well. Let the mixture cool off.

Step 4

Add two tablespoons of warm water and mix it well. Let it sit for ten minutes and cover with demp cloth.

Step 1

Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.

Step 2

Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.

Step 3

Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.

Step 4

Let the filled ball sit for three to four minutes before rolling.

Step 5

Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter.

Step 6

Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.

Step 7

Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.

Step 8

Kachories can be stored for at least a week in an airtight container.