Crispy and #Spicy Mini Kachori #Recipe including the ingredients and method: --- Mini Kachori Recipe (Crispy & Spicy) Ingredients For the Dough: All-purpose flour (Maida) – 1 cup Ghee – 2 tbsp Carom seeds (Ajwain) – 1 tsp Salt – to taste Water – ¼ cup (adjust as needed) For the Moong Dal Masala Filling: Moong dal – ⅓ cup (soaked for 2 hours and coarsely ground) Oil – ¼ cup Cumin seeds – 1 tsp Crushed fennel seeds – 2 tbsp Asafoetida (Hing) – a pinch Turmeric powder – ½ tsp Coriander powder – 1½ tsp Gram flour (Besan) – ⅓ cup Chopped green chillies – 2 Grated ginger – 1 tsp Kashmiri red chilli powder – 1 tsp Red chilli powder – ½ tsp Dried mango powder (Aamchur) – 1 tsp Garam masala – ½ tsp Kasuri methi (dried fenugreek leaves) – 2 tbsp Baking soda – a pinch Salt – to taste --- Method 1. Prepare the Dough: In a bowl, mix maida, ghee, ajwain, and salt. Gradually add water and knead into a firm dough. Cover and let it rest while preparing the filling. 2. Prepare the Filling: Heat oil in a pan. Add cumin and crushed fennel seeds. Add a pinch of hing, turmeric powder, and coriander powder. Mix well. Add gram flour and roast for 2 minutes. Add chopped green chillies and grated ginger. Sauté briefly. Add coarsely ground moong dal and sauté for a few minutes. Add both red #chilli powders, aamchur, garam masala, and salt. Add kasuri methi and a pinch of baking soda. Mix well. Turn off the heat and let the mixture cool slightly. Once cooled, make small balls from the mixture and set aside. 3. Assemble the Kachoris: Knead the dough again for 5–7 minutes. Divide into small balls. Flatten each one and place a moong dal ball inside. Seal and shape into mini kachoris. 4. Frying: Heat oil on low heat (do not let it get too hot). Gently drop in the kachoris and fry on low heat until they are golden and crispy. --- Serve hot with green chutney or tamarind chutney. Enjoy your crispy mini kachoris!