Ingredients:

For the Kachori dough:

1 cup Shree Panchratans gluten-free flour
1/4 teaspoon salt
2 tablespoons vegetable oil
Water (as needed) for kneading the dough
For the Kachori filling:

1 cup yellow moong dal, soaked for 2-3 hours
1 small onion, finely chopped
2 green chilies, finely chopped (adjust to your spice preference)
1 teaspoon grated ginger
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon garam masala
1/4 teaspoon asafoetida (hing)
1 tablespoon vegetable oil
Salt to taste
Fresh cilantro (coriander leaves) for garnish
For deep frying:

Vegetable oil

Instructions:

Got it! Here’s a revised version with improvements to address the issues:

For the Kachori Dough:

1. To start, whisk together Shree Panchratan’s gluten-free flour and salt in a large mixing bowl.
2. Next, gently incorporate vegetable oil into the flour until it resembles coarse crumbs.
3. Gradually add water and knead the mixture until it forms a stiff and smooth dough. Cover it with a damp cloth and let it rest for 15-20 minutes.

For the Kachori Filling:

4. After draining the soaked moong dal, coarsely grind it in a food processor or blender, ensuring it doesn’t turn into a paste.
5. Heat vegetable oil in a pan over medium heat. Then, add cumin seeds and fennel seeds, allowing them to splutter.
6. Following this, sauté finely chopped onions until translucent. Stir in grated ginger and chopped green chilies, cooking for another minute until the raw smell disappears.
7. Incorporate the coarsely ground moong dal into the pan, mixing well with the sautéed onions and spices. Add red chili powder, garam masala, asafoetida, and salt, ensuring thorough combination.
8. Allow the kachori filling to cool to room temperature.

Assembling and Frying the Kachoris:

9. Divide the rested dough into equal-sized balls and roll each one into a small circle, approximately 3-4 inches in diameter.
10. Spoon a portion of the prepared moong dal filling into the center of each circle. Gather the edges and seal them, forming round balls. Slightly flatten them with your palm.
11. Repeat the process for the remaining dough and filling.
12. Heat vegetable oil in a deep frying pan over medium heat. Fry the kachoris in batches until golden brown and crispy on all sides.
13. Once fried, place the kachoris on a plate lined with paper towels to absorb excess oil.
14. Serve the gluten-free kachoris hot with green chutney or tamarind chutney.
15. Enjoy these delightful gluten-free kachoris as a tasty snack or appetizer with a refreshing cup of tea or coffee!