Kachori Recipe
Spicy lentil dumplings served with chutney.
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Ingredients
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Dumpling Dough
Lentil Filling
Chutney
Method
Dumpling Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine all-purpose flour, semolina, and salt. Mix well.
- 2
Incorporate Oil
Add the oil into the flour mixture and rub it in with your fingertips until the mixture resembles breadcrumbs.
- 3
Knead the Dough
Gradually add water and knead to form a smooth, pliable dough. Cover with a damp cloth and let it rest for 30 minutes.
Lentil Filling Preparation
- 4
Prepare the Lentils
Rinse the split yellow moong dal thoroughly and soak it in water for 2 hours. Drain the water.
- 5
- 6
Add Spices
Add coriander powder, red chili powder, turmeric powder, garam masala, and salt. Mix well and cook until the lentils are soft but not mushy.
- 7
Finish the Filling
Stir in chopped fresh coriander leaves and set aside to cool.
Chutney Preparation
- 8
Blend the Chutney
In a blender, combine fresh mint leaves, cilantro leaves, green chili, lemon juice, and salt. Blend until smooth, adding a little water if necessary.
- 9
Taste and Adjust
Taste the chutney and adjust seasoning with more salt or lemon juice if desired. Set aside.
Kachori Assembly and Cooking
- 10
Shape the Kachoris
Divide the rested dough into small balls. Roll each ball into a small circle. Place a spoonful of lentil filling in the center and fold the edges to seal.
- 11
Fry the Kachoris
Heat oil in a deep frying pan. Once hot, gently slide in the kachoris. Fry until they puff up and turn golden brown on both sides.
- 12
Drain and Serve
Remove kachoris from oil and drain on paper towels. Serve hot with mint-cilantro chutney.
