Mughal Sarai Dal Kachori

Ingredients

• 1 cup split skinless green gram (dhuli moong dal), soaked for 1 hour and boiled with turmeric powder and salt
• 250 grams readymade kachori dough
• 2 tablespoons oil + for deep-frying 
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon fennel seeds (saunf)
• 1 tablespoon finely chopped ginger
• ¼ teaspoon turmeric powder  
• 1 teaspoon red chilli powder 
• 1½ tablespoons coriander powder 
• 1 teaspoon garam masala powder
• 1½ teaspoons dried mango powder (amchur)
• 1 small potato, boiled, peeled and mashed
• 1 medium onion, finely chopped
• Salt to taste
  Chutney 
• 2 tablespoons oil
• 1 teaspoon fennel seeds (saunf)
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon carom seeds (ajwain)
• 3 tablespoons tamarind paste
• 1 teaspoon red chilli powder 
• 1 teaspoon garam masala powder 
• ½ cup sugar
• 1 small potato, boiled and finely chopped
• 1 small onion, finely chopped
  A few fresh coriander sprigs 

Method

1. To make filling, heat 2 tablespoons oil in a non-stick pan. Add cumin seeds and sauté till fragrant. Add carom seeds, fennel seeds and ginger, mix and sauté for 1-2 minutes. 
2. Add green gram, turmeric powder, red chilli powder, coriander powder, garam masala powder and dried mango powder, mix well and sauté for 2-3 minutes. Transfer into a bowl.  
3. Add potato, onion and salt and mix well.  
4. Heat sufficient oil in a kadai. 
5. Divide the kachori dough into equal portions and roll out into small discs. Place a spoonful of filling in the centre and bring the edges together to make a potli. Flatten a little into kachoris. 
6. Slide the kachoris, a few at a time, into hot oil and deep-fry till golden brown. Drain on absorbent paper. 
7. To make chutney, heat oil on a non-stick pan, add fennel seeds, cumin seeds, carom seeds and sauté for 2-3 minutes. Add tamarind paste and mix. 
8. Add 1½ cups water, red chilli powder, garam masala powder and sugar. Mix, bring to a boil and strain into a bowl. Add potato and onion and mix well. Chop coriander sprigs and add.
9. Crack the kachoris from centre, fill in the prepared chutney, arrange them on a serving plate and serve.