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Combine the ingredients listed under Crispy outer covering and knead it into a dough using little water. Keep this aside for about 30 minutes
Grind the soaked moong dal (use very little water for grinding)
Heat oil and add Cumin seeds and Asafoetida, after a few seconds add ginger paste and green chilli paste and fry till the raw smell of ginger goes away
Add the ground dal to the pan, add channa besan, sprinkle garam masala, red chilli powder, and amchur powder along with salt.
Roast the dal till the water content of the dal evaporates (keep stirring it continuously) and the dal gets completely cooked.
Cool this cooked mixture and divide into equal portions.
The dough is now ready to be used. Pinch and make equal sized balls.
Roll out each portion of the dough ball into a 2" diameter circle.
Place one portion of the filling mixture in the center of the rolled dough, close in and seal the ends securely.
Roll each filled dough into a 21/2" kachori taking care that the filling does not spill out. Make all the Kachoris
While you are rolling the Kachoris, preheat your Airfryer at 180 degrees for 10 minutes
Arrange the kachoris in the airfryer basket, brush them with a bit of oil and let the Airfryer do it's magic on them. Kachoris need about 8 minutes to get ready. But the time may vary with the Airfryer brand
Keep checking the Kachoris and brushing them with oil every 3-4 minutes so that you don't over fry them.