MAG NI KHASTA KACHORI Ingredients ½ cup whole green gram (moong) 1 cup whole wheat flour (atta) 1 tablespoon ghee Salt to taste 4-6 cloves 3-4 black peppercorns 2-3 green cardamoms 1 tablespoon fennel seeds (saunf/variyali) 1 tablespoon coriander seeds 1 bay leaf 1 dried red chilli, broken ½ tablespoon white sesame seeds (safed til) 1 tablespoon roasted peanuts Salt to taste 2 tablespoons oil Salt to taste 1 teaspoon powdered sugar 1 tablespoon lemon juice 1 tablespoon grated fresh coconut Oil for deep-frying Tamarind chutney for drizzling Method 1. Heat a non-stick pan. Dry roast cloves, black peppercorns, cardamoms, fennel seeds, coriander seeds, bay leaf, chilli, sesame seeds, peanuts and salt. 2. Blend green grams in a blender jar to a coarse paste. Transfer to a bowl and set aside. 3. Blend the dry roasted spices to a coarse powder, transfer to a bowl and set aside. 4. Heat oil in a non-stick pan. Add green gram paste, mix well and cook for 2-3 minutes. Add salt, sugar, 1 tablespoon ground paste, lemon juice, coconut, mix well and cook for 4-5 minutes. 5. Mix together whole wheat flour, salt and ghee in a bowl and knead into a stiff dough. Divide the dough into equal portions, flatten each portion with hands, place green gram mixture in the centre, bring the edges together to shape into a ball, press lightly and roll out into small discs or kachoris. 6. Heat sufficient oil in a kadai. Deep-fry the kachoris till golden-brown and crisp. Drain on absorbent paper. 7. Transfer to a serving platter, drizzle tamarind chutney on top and serve immediately. Click to Subscribe: http://bit.ly/1h0pGXf Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor