Kachori-lentil filled pastry

Ingredients for filling-

1 cup moong daal/lentils without husks

Soak the above for 2-3 hours and boil in water with one teaspoon salt

1/2 cup green peas boiled and half crushed

2 teaspoons salt

1/2 teaspoon chilli powder

1 teaspoon ginger-chilli paste

1/2 teaspoon turmeric

1/2cup coriander leaves, chopped

1/2 teaspoon citric salt

1 raw mango, grated

3 tablespoon sugar

1 cup crushed Ghatia (fried snack available in South Asian store)

1 piece cinnamon stick-crushed

2 cloves crushed

3-4 tablespoon oil

Method-

Heat the oil and add the crushed cinnamon and cloves and add the boiled daal/lentils. Mix and add the spices, coriander leaves, ginger-chilli paste, and green peas.

Mix well and switch off the stove and add the sugar, mango and ghatia and mix well.

Let it cool and make it into 28-30 balls

Dough-

2 cups all purpose flour

1 teaspoon salt

5-6 tablespoon oil

Put all the ingredients in a bowl and knead it with water. The dough should not be soft. Keep aside to rest (about half hour).Make it into 28-30 balls.

Roll out the dough ball into a 3 inch circle and put the filling ball into it and cover it using a pleated method as we do for the dumplings. Make sure there are no air bubbles while covering the filling. Bring it together and make it into a ball, flatten slightly.

Deep fry the balls half way incase you want to freeze it for later use or fry till golden and serve.