Recipe for Kachori Made With Ankur Corn Oil

Ingredients:

For the dough:

• 2 cups all-purpose flour (maida)
• 2 tablespoons Ankur Corn Oil
• Water, as needed
• Salt, to taste

For the filling:

• 1 cup yellow moong dal (split yellow lentils)
• 2-3 green chilies, finely chopped
• 1 teaspoon ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt, to taste
• 2 tablespoons Ankur Corn Oil

For frying:

• Ankur Corn Oil, for deep frying

Instructions:

• In a large mixing bowl, combine all-purpose flour, salt, and 2 tablespoons of Ankur Corn Oil.
• Mix well until the oil is well incorporated into the flour.
• Gradually add water and knead the mixture into a firm yet pliable dough.
• Cover the dough with a damp cloth and let it rest for 15-20 minutes.

• Wash and soak the yellow moong dal in water for 2-3 hours. Drain well.
• In a blender or food processor, coarsely grind the soaked moong dal without adding water. It should have a coarse texture.
• Heat 2 tablespoons of Ankur Corn Oil in a pan.
• Add cumin seeds and fennel seeds. Let them splutter.
• Add grated ginger, chopped green chilies, and asafoetida. Saute for a minute.
• Add the coarsely ground moong dal to the pan.
• Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
• Cook the dal mixture for 5-7 minutes until it becomes dry and fragrant.
• Remove from heat and let the filling cool down.

• Divide the rested dough into equal-sized balls.
• Roll each ball into a small circle using a rolling pin.
• Place a spoonful of the prepared filling in the center of the circle.
• Bring the edges together and seal the filling inside, shaping it into a smooth ball.
• Gently flatten the ball with your palms to form a disc. Repeat with the remaining dough and filling.

• Heat Ankur Corn Oil in a deep frying pan or kadhai over medium heat.
• Once the oil is hot, carefully slide in the shaped kachoris, a few at a time, into the hot oil.
• Fry the kachoris on medium-low heat, turning occasionally, until they turn golden brown and crispy.
• Remove the fried kachoris using a slotted spoon and drain excess oil on paper towels.

• Serve the hot and crispy kachoris with green chutney, tamarind chutney, or spicy pickles.

Enjoy your delicious homemade kachoris made with Ankur Corn Oil!