Ingredients You'll Need
Before we begin, gather the following ingredients for making Kachori:

For the Kachori Dough:
1 cup all-purpose flour (maida)
2 tablespoons ghee (clarified butter)
A pinch of salt
Water (for kneading)

For the Spiced Lentil Filling:
1/2 cup yellow moong dal (split yellow lentils)
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/4 teaspoon asafoetida (hing)
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
Salt to taste
Oil for frying

For the Spiced Potato Filling:
2 medium-sized potatoes, boiled and mashed
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon amchur (dry mango powder)
Salt to taste
Oil for frying
Making the Kachori Dough

Let's start by preparing the crispy Kachori dough:
Step 1: Mixing the Flour and Ghee In a mixing bowl, combine all-purpose flour, ghee, and a pinch of salt. Mix the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs.

Step 2: Kneading the Dough Gradually add water to the flour-ghee mixture and knead it into a smooth and stiff dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes to allow it to relax. Preparing the Kachori Filling

Now let's prepare the flavorful Kachori filling:
Step 1: Making the Spiced Lentil Filling Rinse the yellow moong dal thoroughly and soak it in water for 2-3 hours. Drain the water from the soaked dal and grind it into a coarse paste without adding water. In a pan, heat oil over medium heat and add cumin seeds and fennel seeds. Once the seeds splutter, add asafoetida (hing) and the ground moong dal paste. Cook the dal paste on low heat, stirring continuously, until it turns golden brown and loses its raw smell.
Mix in red chili powder, garam masala, and salt. Cook the filling for another 2-3 minutes until the spices are well incorporated. The spiced lentil filling is now ready.

Step 2: Making the Spiced Potato Filling In a pan, heat oil over medium heat and add cumin seeds and mustard seeds. Once the seeds splutter, add turmeric powder, red chili powder, amchur (dry mango powder), and salt.
Mix in the mashed potatoes and cook the filling for a few minutes until the spices blend well with the potatoes. The spiced potato filling is now ready. Assembling and Frying the Kachori

Now comes the exciting part - assembling and frying the Kachori:
Step 1: Preparing the Kachori Balls Divide the rested dough into small lemon-sized balls. Flatten each ball with your fingertips to create a small depression in the center.

Step 2: Filling the Kachori Take a portion of the prepared filling (either spiced lentil or spiced potato) and place it in the center of the depression on one dough ball. Gently bring the edges of the dough together to cover the filling and seal it properly. Press the filled ball lightly between your palms to flatten it slightly. Repeat this process for all the dough balls.

Step 3: Frying the Kachori Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, carefully slide a few filled Kachoris into the hot oil. Fry the Kachoris on medium-low heat until they turn golden brown and crispy on all sides. Remove the fried Kachoris from the oil and drain excess oil on a paper towel. Serving Kachori

Your crispy and flavorful Kachori is now ready to be served:

Tips for the Perfect Kachori Ensure that the Kachori dough is kneaded to a stiff consistency to achieve a crispy texture after frying. You can experiment with various fillings, such as spicy peas, green moong dal, or urad dal, to create different types of Kachori. To make the Kachoris more flavorful, you can add chopped green chilies, ginger, or fresh coriander leaves to the filling.


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