How to make perfect, crisp kachoris for any occasion


For the dough, you need:

1 cup all-purpose flour

1/4 tsp. salt

2 tbsp. oil

1/4 cup cold water (as per needed)

For the filling, you need:

1/4 cup mung ki dal

1 tsp. fennel seeds, coarsely ground

1 tsp. coriander seeds, coarsely ground

1 tsp. chillie flakes

1/4 tsp. ginger powder

1/2 tsp. mango powder

Salt according to taste

1 tbsp. oil

2 tbsp. water

Oil for deep frying


To prepare the filling, soak mung dal in a damp cloth and grind till it is in powder form.

Roast the ground pulse in a pan over medium heat, adding oil as needed. Stir until the dal changes colour.

Then add all spices to the roasted pulse and set it to cool for a bit. Add two tablespoons of warm water afterwards and stir well.

Finally, cover the mixture with a damp cloth and set it aside for 10 to 15 minutes.

For the dough, take flour, salt and oil, and mix gently. Add chilled water gradually in the mixture; do not knead.

Cover the dough and set it at room temperature for 15 minutes.

And finally, to craft the kachori, knead dough for a minute. Divide the dough into 12 equal parts, roll them into balls and flatten them into 3-inch discs, leaving the centre thicker than the edges.

Make a crater in the disc, adding a teaspoon of the filling in the centre.

Pull the edges of the disc to wrap the dal filling and let it sit for a few minutes.

With the seams facing up, use the base of your palm to flatten the discs completely.

Heat oil over medium heat, and deep-fry on medium low heat (for a crispy result) for 3 to 4 minutes each side, turning once they puff.

Fry until golden-brown on both sides. Do not fry on high heat.

Serve with desired chutney, sabzi, or plain. Store at room temperature in an airtight jar for a week.

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