Kachori - Spiced Stuffed Indian Pastry

Ingredients

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 1 cup (200g) soaked and ground lentils (such as moong dal or urad dal) 1 cup (200g) soaked and ground lentils (such as moong dal or urad dal)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt, to taste Salt, to taste
• Oil, for frying Oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 10g (2g saturated)
• Carbohydrates: 35g (2g sugars)
• Protein: 8g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, ghee, and salt. Mix well until the mixture resembles breadcrumbs.
2. 2.
   Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a pan, heat a tablespoon of oil and add the cumin seeds, coriander seeds, and fennel seeds. Sauté until fragrant.
4. 4.
   Add the soaked and ground lentils to the pan and cook for a few minutes.
5. 5.
   Stir in the red chili powder, turmeric powder, garam masala, and salt. Mix well and cook for another 2-3 minutes. Remove from heat and let the filling cool.
6. 6.
   Divide the dough into small balls and flatten each ball with your hands. Place a spoonful of the lentil filling in the center of each flattened dough ball.
7. 7.
   Carefully seal the edges of the dough to enclose the filling and shape it into a round ball.
8. 8.
   Heat oil in a deep pan for frying. Once the oil is hot, carefully place the stuffed dough balls into the oil and fry until golden brown and crispy.
9. 9.
   Remove the kachoris from the oil and drain on a paper towel to remove excess oil.
10. 10.
    Serve the kachoris hot with tamarind chutney or mint chutney.

Treat your ingredients with care...

• Lentils — Soak the lentils for at least 2 hours before grinding them to achieve a smooth consistency in the filling.

Tips & Tricks

• For a spicier kick, add finely chopped green chilies to the lentil filling.
• To make the kachoris extra crispy, refrigerate the filled dough balls for 15 minutes before frying.
• Experiment with different lentil combinations, such as a mix of moong dal and chana dal, to vary the flavors.

Serving advice

Serve the kachoris as a snack or appetizer, accompanied by tamarind chutney, mint chutney, or tomato ketchup. They can also be enjoyed as a light meal with a side of yogurt or a fresh salad.

Presentation advice

Arrange the golden-brown kachoris on a platter, garnished with fresh coriander leaves. Serve them alongside small bowls of chutney for dipping.