Kachori

 

Here's a recipe for Kachori, a popular Indian snack that is crispy on the outside and filled with spiced lentils or peas on the inside:

Recipe: Kachori (Crispy Indian Stuffed Pastry)

Ingredients:

For the Dough:

1 cup all-purpose flour (maida)

2 tbsp semolina (sooji)

1/4 tsp baking soda

1/2 tsp salt

2 tbsp ghee (clarified butter)

Water (for kneading)

Oil (for deep frying)

For the Filling:

1/2 cup yellow moong dal (lentils), soaked for 30 minutes

1 tsp cumin seeds

1/2 tsp mustard seeds

1/4 tsp hing (asafoetida)

1 tsp fennel seeds (saunf)

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp garam masala

1/4 tsp red chili powder

Salt to taste

1-2 tbsp oil

Instructions:

1. Prepare the Dough:

In a bowl, mix the all-purpose flour, semolina, baking soda, and salt. Add the ghee and rub it into the flour mixture until it becomes crumbly.

Gradually add water to form a soft and smooth dough.

Cover the dough with a damp cloth and set it aside for 15-20 minutes.

2. Prepare the Filling:

Drain the soaked moong dal and grind it coarsely in a blender (not too fine).

Heat oil in a pan over medium heat. Add cumin seeds, mustard seeds, fennel seeds, and hing.

Once they crackle, add the ground moong dal and cook for 2-3 minutes.

Add the coriander powder, cumin powder, garam masala, red chili powder, and salt. Stir well and cook for another 5-6 minutes until the mixture becomes dry. Let it cool down.

3. Assemble the Kachoris:

Divide the dough into small balls (about the size of a golf ball).

Flatten each ball into a small disc using your fingers or a rolling pin.

Place a small portion of the moong dal filling in the center of each disc.

Carefully fold the edges of the disc over the filling and pinch the dough to seal it, forming a round shape.

4. Fry the Kachoris:

Heat oil in a deep frying pan on medium heat.

Gently drop the filled kachoris into the hot oil and fry until they turn golden brown and crispy, about 4-5 minutes.

Remove the kachoris from the oil and drain on paper towels to remove excess oil.

5. Serve:

Serve the hot, crispy kachoris with tamarind chutney or mint chutney for dipping.

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Pro Tips:

Ensure the oil is hot enough before frying the kachoris, or they may absorb too much oil.

You can also make the filling with spiced peas or a combination of lentils and potatoes for variety.

Enjoy your crispy and delicious kachoris with a cup of masala chai or as an appetizer at your next gathering!