Kachori

Rinse 100 grams of moong dal thoroughly and soak it in water for at least 4 hours. Drain the soaked moong dal completely and grind it coarsely in a food processor without adding any water.

For the dough, combine 250 grams of atta flour, 50 grams of semolina, and 5 grams of salt in a large bowl. Add 50 grams of ghee and rub it into the flour mixture until it resembles breadcrumbs. Gradually add 100 grams of water, kneading until a firm, smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.

Heat 15 grams of vegetable oil in a pan over medium heat. Add 3 grams of cumin seeds and 5 grams of fennel seeds, allowing them to splutter. Add 1 gram of asafoetida, 10 grams of ginger-garlic paste, and 5 grams of finely chopped green chili, sautéing for 30 seconds until fragrant.