Kachori

📝INGREDIENTS

For the Dough:

• 2 cups all-purpose flour (maida)
• ¼ cup oil or ghee
• Salt to taste
• Water – to knead

For the Filling:

• ½ cup yellow moong dal
• 2 tsp fennel seeds
• 1 tsp coriander seeds
• ½ tsp cumin seeds
• ½ tsp hing (asafoetida)
• 1 tsp ginger paste
• 1 tsp green chili paste
• 1 tsp amchur (dry mango powder)
• 1 tsp garam masala
• 1 tsp red chili powder
• Salt to taste
• 1–2 tsp sugar (optional)
• 2 tbsp oil
• Oil — enough to deep fry

👩‍🍳Recipe

Prepare Dough:

-Mix maida, salt, and oil/ghee until crumbly.

-Add water gradually to make a firm yet smooth dough.

-Cover and rest for 30 mins.

Prepare Filling:

-Coarsely grind the soaked & drained dal (not too smooth).

-Heat oil in a pan, add cumin, fennel, crushed coriander, and hing.

-Add ginger-chili paste, then the ground dal.

-Add spices, salt, sugar, and cook on medium flame till dry and aromatic.

-Let it cool completely.

Assemble Kachori:

-Take small dough balls, roll out slightly.

-Place 1 tbsp filling in the center, bring edges together to seal tightly.

-Flatten gently into thick discs.

-Make sure there are no cracks or the kachoris will burst while frying.

Fry:

-Heat oil on medium-low heat (important!).

-Fry kachoris slowly till golden brown and crisp — this can take ~10 mins each batch.

-Drain on paper towel.

🍽️Serve With:

-Sweet tamarind chutney

-Spicy green mint-coriander chutney

-Or turn it into Raj Kachori with curd, chutneys, sev, and toppings!