Crunchy Delight: Learn to Make Irresistible Kachoris

 Ingredients:

For the dough:

• 2 cups all-purpose flour
• 1/2 tsp salt
• 2 tbsp oil
• Water, as needed

For the filling:

• 1 cup yellow moong dal (split yellow lentils)
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp coriander powder
• 1/2 tsp amchur powder (dried mango powder)
• 1 tsp salt
• 2 tbsp oil
• Oil for deep frying

Instructions:

To make the dough, mix the flour, salt, and oil in a bowl. Add enough water to make a stiff dough. Knead the dough for a few minutes until smooth, then cover it and set it aside.

To make the filling, rinse the yellow moong dal in water and soak it for 2-3 hours. Drain the water and grind the dal coarsely in a food processor or blender.

Heat the oil in a pan and add the cumin and fennel seeds. Once they start to sizzle, add the ground dal, turmeric powder, red chili powder, coriander powder, amchur powder, and salt. Cook for about 5-7 minutes on medium heat, stirring frequently, until the mixture is dry and crumbly.

Let the filling cool to room temperature.

Divide the dough into small balls, about the size of a golf ball. Roll each ball out into a circle, about 3-4 inches in diameter.

Place a spoonful of the filling in the center of the circle. Gather the edges of the dough and pinch them together to seal the filling inside. Roll the filled dough ball gently between your palms to make it smooth.

Repeat with the remaining dough and filling.

Heat oil in a deep frying pan or kadai on medium heat. When the oil is hot, gently add the kachoris to the oil and fry them until they are golden brown and crisp.

Remove the kachoris with a slotted spoon and place them on a paper towel to absorb any excess oil.

Your delicious Kachoris are ready to serve! Enjoy them hot with tamarind or mint chutney.

Pro Tips :

Use the right type of flour: Moong dal kachoris are traditionally made with all-purpose flour or maida in Hindi. This type of flour has a high gluten content which results in a flaky and crispy pastry. Make sure to use fresh flour and sift it before using to ensure that there are no lumps.

Rest the dough: Once the dough is made, let it rest for at least 30 minutes before rolling it out. This will allow the gluten to relax and make the dough easier to work with.

Use the right amount of filling: When filling the kachoris, be careful not to overfill them. Overfilling can cause the pastry to break or burst open while frying. A good rule of thumb is to use about 1-2 tablespoons of filling for each kachori, depending on the size.

Fry on medium heat: Fry the kachoris on medium heat to ensure that they cook evenly and don't burn. If the oil is too hot, the kachoris will cook too quickly on the outside and remain raw on the inside.

Drain excess oil: Once the kachoris are cooked, use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate. This will help absorb any excess oil and keep the kachoris crispy.

Use a combination of lentils for the filling: To make the filling, use a combination of yellow moong dal and urad dal. This will give the filling a nice texture and flavor.

Season the filling well: Season the filling generously with spices like cumin powder, coriander powder, fennel powder, red chili powder, and garam masala powder to give it a flavor boost.