Kachori aux Lentilles Moong

Rub the ghee or oil into the flour and ½ teaspoon of salt with your fingers until the mix holds together when squeezed. Add the cold water a little at a time to form a soft, non-sticky dough. Cover and let it rest for 20 minutes.

• 250g flour
• 2 tbsp (30ml) ghee or oil
• ½ tsp salt
• 100ml cold water

✅ C'est prêt quand : dough is smooth, soft and holds its shape without sticking to your hands

Coarsely grind the soaked moong dal with no water. Heat 2 tablespoons of ghee or oil in a pan over medium heat, add the cumin, fennel and asafoetida, then stir in the ground dal. Cook 6–8 minutes, stirring, until dry and crumbly, then add the chickpea flour, remaining spices and remaining salt and cook 2 more minutes. Cool completely, then roll into 10 small balls.

• 100g moong dal
• 2 tbsp (30ml) ghee or oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 pinch asafoetida
• 2 tbsp chickpea flour
• 1 tsp ground coriander
• 1 tsp Kashmiri chili powder
• 1 tsp amchur
• ½ tsp garam masala
• ½ tsp salt

✅ C'est prêt quand : mixture is dry, crumbly and fragrant, no longer wet or sticky