Rajasthani Kachori Platter (Onion Kachori, Moong dal Kachori & Mawa Kachori)

For Moon Dal Kachori - Dry roast the moong dal in a kadai at low flame.Stirring constantly until the colour changes slightly .It will take 10 minutes. Let it cools down and grind into a fine powder.

In a bowl add the all spices (Red chilli powder, coriander powder, cumin powder, amchur powder, salt, sugar, garam masala, fennel seeds powder) and powdered moong dal. Mix it well. Mix 3/4 tbsp oil and again mix well, keep it aside. Now the stuffing is ready.

To make the Dough - Mix the flour, ghee, salt and add the chilled water slowly. Make a tight and a stiff dough. Cover it with a wet cloth and let it rest it for 15 minutes.

Take the dough and knead it for a minute. Divide the dough into small equal balls. Take one part of the dough and flatten the edges with your fingers. Leaving the center part a little thicker than the edges. Place 1 tsp of filling in the center.

Pull the edges of the dough to wrap the dal filling. Proceed to make all the balls. Let the filled balls sit for 5 minutes. Set the kachoris on a surface with the seams facing up. With the help of ur palm, slowly flatten them into a 3 inches diameter.

Heat oil in a kadai,slowly drop the kachoris in hot oil, fry them on a medium flame. After they start to puff, slowly turn them over. Fry until it turns golden brown on both sides.

For Onion Kachori----Heat oil in a pan, add the fennel seeds, cumin seeds and add the onion. Saute the onion until it turns translucent. Now add the all spice powders and salt. Mix them well. Finally add the coriander leaves.

Fill the crust the same way as we did for moong dal kachori.

For Mawa Kachori - First prepare the sugar syrup. Boil the sugar and water on a medium flame. Once the syrup comes to a single thread consistency, turn off the flame. Add the cardamom powder and saffron strands.

To Make Filling - Mix cream and milk powder in a pan. Cook it on a medium flame until it becomes a soft dough. Add sugar and coarsely grounded nuts and cardamom powder, mix it well. Cook it for another 2 minutes, Turn off the flame.

Fill the crust the same way as we did for moong dal kachori. Before serving drizzle the mawa kachori with 2 tbsp of hot syrup. Garnish with leftover coarsely grounded nuts.