DAL KACHODI

NEEDED
FOR STUFFING
moong dal - 1/2 cup
Channa dal - 1/2 cup
Green chilly - 2  to 3
Ginger - small piece
Salt to taste
Turmeric powder
Hing
Amchur powder - 1/4 tsp
For tempering
saunf -1/2 tsp
Kalonji - 1/2 tsp
Oil - 1 tbsp

Soak  moong dal,  channa dal together , for 1/2 hr.
 Drain the water and grind smooth,  adding chilly and ginger.
(Add water if required)
 In a pan add oil,  temper kalonji,  saunf.
Add the dal paste, hing , turmeric,  salt.
Mix well and cook for few minutes.
Remove and keep aside.

FOR OUTER LAYER
1 cup maida
1 tbsp melted ghee or vegetable ghee.
Water as required
Salt to taste
In a bowl add maida and melted vegetable ghee.mix well.
Then  add water little by little and knead to a soft dough.

METHOD
Make small balls with the maida dough .
Take 1 maida ball and roll it to a small round . Keep the dal stuffing (1 TSP) and close the edges.
Then again  gently roll to a small round or slightly flatten using ur hands.
Repeat the same for the rest of the dough.
Heat oil in a pan , medium flame .
Drop this kachodi in the oil and cook on both sides till golden brown and crisp.
Serve  hot .