Crispy Vegetable Kachori

Golden, flaky Indian pastry parcels filled with spiced moong dal and potato. A beloved street food snack that's crispy outside and savory inside.

indianvegetarianstreet foodfriedsnackspiced

Ingredients

1
Soak moong dal in water for 30 minutes, then drain well.
2
Boil and peel potato, then mash into small crumbles.
3
Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds and let them crackle.
4
Add ginger-garlic paste and green chili, sauté for 30 seconds.
5
Stir in drained moong dal and cook for 3-4 minutes until dal softens slightly.
6
Add mashed potato, garam masala, chaat masala, and salt. Mix well and cook for 2 minutes. Cool completely.
7
In a bowl, combine flour and salt. Add 3 tablespoons oil and mix with fingertips until breadcrumb texture forms.
8
Gradually add warm water and knead into a smooth, firm dough. Cover and rest for 15 minutes.
9
Divide dough into 8 equal portions and roll into balls.
10
Flatten each ball slightly and place 2 tablespoons filling in the center. Fold edges to seal, then reshape into a smooth ball.
11
Heat oil to 350°F in a deep frying pan or wok. Working in batches, carefully lower kachoris into hot oil.
12
Fry for 4-5 minutes, turning occasionally, until deep golden brown on all sides.
13
Remove with a slotted spoon and drain on paper towels. Serve hot with tamarind chutney and green chutney.

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