Kachori
Crispy deep-fried pastry filled with spiced lentils — a beloved North Indian street food snack. Frying the kachori low and slow for 8-10 minutes, rather than at high heat, cooks them crispy all the way through without burning the outside.
Ingredients
Instructions
Mix flour with ghee until breadcrumb texture, add water to form a firm dough.
Rest 20 minutes.
Coarsely blend soaked urad dal — keep some texture.
Mix dal with ginger, chilli, fennel, cumin, garam masala and amchur.
Divide dough into balls, flatten each.
Fill with dal mixture, seal completely.
Deep fry at 160C for 8-10 minutes until golden and very crispy throughout.
Serve with tamarind chutney and mint chutney.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.