Crispy Kachori

Step 1: Prepare the Dough

In a medium bowl, combine the flour and ½ teaspoon of salt. Add the ghee, vegetable oil, and ajwain seeds, then gradually mix in lukewarm water (up to 150ml) until a soft dough forms that doesn’t stick to your hands. Knead the dough on a clean surface until smooth, then shape it into a ball. Place it in a bowl, cover with a damp tea towel, and let it rest for 1 hour in a warm spot.

Step 2: Make the Spice Powder

In a small dry frying pan, toast the cumin seeds, 1 teaspoon of fennel seeds, and coriander seeds for 3-4 minutes until fragrant. Allow them to cool, then grind the toasted spices into a fine powder using a coffee or spice grinder. Set aside.

Step 3: Prepare the Lentil Filling

In a small food processor, combine the soaked and drained lentils, slit green chili, and 8 tablespoons of water. Blitz in short bursts to create a coarse paste, leaving some whole lentils for texture.

Step 4: Cook the Filling

In a frying pan, heat the rapeseed oil and ghee over medium heat. Add the remaining 1 teaspoon of fennel seeds and sauté for 1 minute to release their aroma. Stir in the gram flour and roast on low heat for 5 minutes, stirring constantly to avoid burning. Add the lentil mixture and mix well to eliminate lumps. Incorporate the ginger, chopped green chili, turmeric, asafoetida, 1½ teaspoons of salt, sugar, 1 teaspoon of the ground spice mix, and garam masala. Cook for 2-3 minutes until the filling is thick and dry. Remove from heat and let cool.

Step 5: Shape the Kachori

Divide the rested dough into 10 equal portions and roll each into a ball. Flatten a ball between your palms into a disc, then use your thumb to gently press the edges to widen it. Hold the disc in your palm, create a small cup shape, and fill it with 1 tablespoon of the cooled filling.

Step 6: Seal the Kachori

Bring the edges of the dough together to the center and pinch to seal, being careful not to over-pinched, as that can make the ends too doughy. Repeat this process for all 10 portions.

Step 7: Fry the Kachori

Heat oil in a wok or karahi over high heat until it reaches 180°C, or until a small piece of dough sizzles upon contact. Carefully add a few kachoris to the hot oil and fry in batches for about 4 minutes, or until golden brown. Use a slotted spoon to remove them and drain on a plate lined with kitchen paper. Serve hot with your choice of sauces or chutneys, such as coriander relish, and enjoy with masala tea.

Recipe Tip

Originating from Rajasthan, kachoris have become a popular street food in India. These deep-fried pastries boast a deliciously crispy exterior and a spiced lentil filling, making them perfect for entertaining or as a delightful afternoon snack. They pair well with tamarind chutney and tomato ketchup, too!