Split green gram skinless (dhuli moong dal) soaked & skinless
Whole wheat flour (atta)
1 1/2 cups
Ginger finely chopped
1 inch piece
Green chillies finely chopped
Garam masala powder
Red chilli powder
Dry mango powder (amchur)
Take whole-wheat flour in a bowl. Add salt, four tablespoons of oil and mix. Add sufficient water and knead into a medium soft dough.
Boil the moong dal in half cup of water till just cooked and dry. Mash lightly.
Heat two tablespoons of oil in a kadai. Add asafoetida, ginger, green chillies, moong dal, garam masala powder, red chilli powder, amchur, salt and mix. Sauté for few minutes.
Remove from heat and transfer the mixture into a bowl and mash slightly. Divide the dough into even sized balls.
Roll them slightly, put the stuffing and gather the edges to seal. Roll into a ball again and flatten slightly. Roll as for poories with hand or rolling pin.
Heat sufficient oil in a kadai and fry the kachories till light golden. Drain onto an absorbent paper. Serve hot.