Indulge in the irresistible delight of kachori—a crispy, flaky fried pastry brimming with a savory lentil filling. This delectable dish hails from the heart of North Indian cuisine and is a cherished breakfast or snack. Known for its inviting crispness and flavorful lentil stuffing, kachori pairs exceptionally well with dishes like the thin potato curry, dubki wale aloo, or the tantalizing combination of tamarind chutney and green chutney. The beauty of kashta kachori lies in its super crispy and flaky texture, true to its name. There are numerous ways to create this delightful treat, each offering its unique twist and variation.Delight your taste buds with this vegan-friendly recipe that promises the perfect blend of textures and tastes, making kachori a beloved choice for any mealtime or snack break.
Ingredients
For pastry dough1 cup wheat flour or plain flour
2 teaspoons rava optional
2 tablespoons oil or ghee
1/8 teaspoon ajwain
Salt to taste
1/4 cup Cold water
For filling1/4 cup moong dal soaked and boiled
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/4 teaspoon coriander seeds
1/4 teaspoon turmeric powder
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1/4 teaspoon amchur
Salt
2 teaspoons oil
Method
- Take whole wheat flour in a wide mixing bowl. To that add salt. I also add a pinch of carom seeds for flavor.
- Now add 2 tablespoons oil to the flour.
- Mix well with your finger tips until the oil coats all the flour well. The mixture should resemble bread crumbs. This is a very important step for flaky crispy pastry. When you press a small quantity of flour mixture between fingers it should not break.
- Now slowly add cold water in parts and mix.
- Knead the dough gently, it is ok for few flour streaks to be there. Cover the khasta kachori dough with a kitchen towel and set aside for 30 minutes.
Making Moong Dal Filling For kachori- Pick and rinse the moong dal very well. Add enough water and soak for an hour. You can also make the kachori filling without soaking the lentils. Moong dal cooks faster.
- Once soaked, drain the dal and add to a pan and add 2 cups water. Cover in cook in medium flame for 12-15 minutes or until the lentils are soft but not mushy. You can also pressure cook or use an instant pot. Pressure cook for 3 whistles and instant pot time will be 7 minutes in manual mode or pressure cooker mode.
- Once cooked, drain excess water and set the cooked dal aside. Now heat 1 tablespoon oil in a pan. Add crushed fennel seeds, cumin seeds and roast for few seconds. Next add minced ginger and green chilli. Saute for a minute. You can also add fennel powder instead of crushed seeds.
- Add the cooked moong dal followed by red chilli powder, garam masala powder, amchur powder, ginger powder and mix well. Add salt to taste. You can also use black salt.
- Saute and cook until the mixture turns dry. Remove from flame. Let the filling for kachori cool down a bit.
Shaping Kachoris- To proceed bring the dough we prepared earlier. Knead it once gently and divide into 8 small balls. Also divide the filling into 8 small balls, each ball around 3 teaspoons.
-Take a dough ball and slightly dust with some loose flour.
- Place on a floured surface and roll into a small circle. It should thin at the edges.
- Place a filling ball, bring the edges together and make it seamless. You can prick the kachoris if you do not want them to puff up, I don’t usually do it.
- Now gently flatten and roll into a small circle. Prepare all the dough balls and filling balls similarly.
Frying Kachoris
- Heat oil in a pan. Once the oil is hot but smoky slide a kachori.
- Fry until it turns crispy and golden from both sides. Fry in low medium flame for flaky kachori always.
- Once it turns crispy and golden, remove from pan using a slotted spoon. Place the fried kachori on a plate lined with kitchen towel to remove excess oil. Fry all the kachoris in the similar way. Serve hot.