Malagasy-inspired Spiced Lentil Kachori

Ingredients

In this Malagasy-inspired version of Kachori, we have incorporated flavors and spices commonly found in Malagasy cuisine. The lentil filling is infused with a blend of aromatic spices such as cumin, coriander, and turmeric, which are commonly used in Malagasy cooking. Additionally, the pastry shell is made using a combination of all-purpose flour and rice flour, giving it a lighter and crispier texture, reminiscent of Malagasy pastries. We alse have the original recipe for Kachori, so you can check it out.

• For the pastry: For the pastry:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (60g) rice flour 1/2 cup (60g) rice flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• Water, as needed Water, as needed
• For the lentil filling: For the lentil filling:
• 1 cup (200g) red lentils, soaked and drained 1 cup (200g) red lentils, soaked and drained
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (optional, for heat) 1/2 teaspoon chili powder (optional, for heat)
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 36g, 2g
• Protein: 9g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, rice flour, and salt for the pastry. Add the vegetable oil and mix well until the mixture resembles breadcrumbs.
2. 2.
   Gradually add water, a little at a time, and knead until a smooth dough is formed. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   Meanwhile, prepare the lentil filling. In a saucepan, cook the soaked and drained lentils with enough water until they are soft and mushy. Drain any excess water.
4. 4.
   In a separate pan, heat some vegetable oil and sauté the chopped onion and minced garlic until they turn golden brown.
5. 5.
   Add the cooked lentils to the pan and mix well. Stir in the cumin powder, coriander powder, turmeric powder, chili powder (if using), and salt. Cook for a few minutes until the flavors meld together. Remove from heat and let the filling cool.
6. 6.
   Divide the dough into small balls and roll each ball into a small disc. Place a spoonful of the lentil filling in the center of each disc and fold the edges to seal, shaping them into small dumplings.
7. 7.
   Heat vegetable oil in a deep pan or fryer. Deep-fry the Kachoris in batches until they turn golden brown and crispy. Remove from the oil and drain on a paper towel to remove excess oil.
8. 8.
   Serve the Malagasy-inspired Spiced Lentil Kachori hot with your favorite chutney or sauce.

Treat your ingredients with care...

• Lentils — Soaking the lentils before cooking helps to reduce the cooking time and ensures they cook evenly. Make sure to drain the soaked lentils before cooking.
• Rice flour — The addition of rice flour to the pastry dough gives it a lighter and crispier texture. If you don't have rice flour, you can substitute it with all-purpose flour.

Tips & Tricks

• For an extra kick of heat, add finely chopped green chilies to the lentil filling.
• You can experiment with different spices and herbs to customize the flavor of the lentil filling according to your preference.
• Serve the Kachoris immediately after frying to enjoy their crispy texture.
• If you prefer a healthier version, you can bake the Kachoris in a preheated oven at 180°C (350°F) for about 20 minutes, or until they turn golden brown.

Serving advice

Serve the Malagasy-inspired Spiced Lentil Kachori as an appetizer or snack. They are best enjoyed hot and crispy. Accompany them with your favorite chutney, such as tamarind chutney or mint chutney, for a burst of tangy flavors.

Presentation advice

Arrange the golden-brown Kachoris on a platter and garnish them with fresh cilantro leaves. Serve them alongside small bowls of chutney for dipping. The vibrant colors and enticing aroma will make them an attractive addition to any table.