In a deep pan, add flour, salt, and ghee. Mix well with both hands. The ghee should be well incorporated.
Add a little warm water and start kneading. Just add a little at a time. We want to knead a firm but soft dough. Not too tight.
Keep kneading till all the lumps are gone. Then transfer to a clean kitchen top and stretch and fold the dough to make it smooth. Once done, let it rest covered with a wet towel. Rest for 10 minutes.
Meanwhile, begin the filling as per the steps given below. After 10 minutes, make small balls and rest again for 5 minutes.
Now, before you start the filling, preheat the oven at 200 degrees Celcius.
For filling
In a pan, add ghee and all the seeds.
let them splutter and add the spices and 2 tbsp water *to avoid burning of spices.) Add ginger and saute for a few seconds.
Now add the besan and mix well. Keep stirring till the besan is light brown and a soft aroma of besan starts to come. Now add the coarsely ground moon dal and keep mixing.
Keep stirring on low flame to avoid sticking at the bottom. You may add a little water to bind this masala, but then cook till it comes together and the water is almost evaporated.
shut the flame and let this cool down completely.
Baking
Make small balls of equal size and place them on the flour balls and then press them inside. And start coving the edges inside covering the masala filling completely. Now press this stuffed ball with your hands. Press it properly to ensure it rises like a ball when baked.
Grease a pan with ghee and place all the kachoris on it. Bake these for 45-50 minutes at 200 degrees. After 20-25 minutes, turn them over for even cooking on both sides.
Serve hot with tamarind chutney and green coriander chutney.
You can also serve these kachoris with chana masala or matar or aloo ki sabzi.
RECIPE LINK for Aloo/ Potato gravy given above n the post.
Make these and enjoy. Don’t forget to leave us a comment if you liked the recipe.