Kachori
Flaky, golden pastry shells filled with a spiced lentil mixture. A popular Indian snack that's surprisingly easy to make at home.
- Total time
- 45 min
- Servings
- 4
- Calories
- 320
- Protein
- 8g
Ingredients
- 1.5 cups all-purpose flour
- ¼ cup ghee or oil
- ½ cup yellow moong dal (split)
- ½ medium onion
- 1 tbsp ginger-garlic paste
- 1 tsp chili powder
- ½ tsp turmeric
- 1 tsp salt
Instructions
- 1
In a bowl, mix 1.5 cups flour, 2 tbsp of the ghee, and 0.5 tsp salt. Add water gradually to form a stiff dough. Cover and rest for 20 minutes.
- 2
Rinse 0.5 cup moong dal and soak in water for 30 minutes. Drain well.
- 3
Heat 1 tbsp ghee in a pan over medium. Add 0.5 chopped onion and cook until soft, about 3 minutes. Add 1 tbsp ginger-garlic paste and cook for 1 minute until fragrant.
- 4
Add the drained dal, 1 tsp chili powder, 0.5 tsp turmeric, and remaining 0.5 tsp salt. Cook, stirring, until dal is dry and slightly crumbly, about 5 minutes. Let cool.
- 5
Divide dough into 12 balls. Roll each into a 3-inch circle. Place 1 tbsp filling in center, gather edges, and seal. Gently flatten into a disc.
- 6
Heat oil for deep frying in a deep pan to 350°F. Fry kachoris in batches, turning occasionally, until golden and crisp, about 5-6 minutes per batch. Drain on paper towels.
- 7
Serve hot with chutney or yogurt.
Tools you’ll need
- mixing bowl
- rolling pin
- deep frying pan
- slotted spoon
- paper towels
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
