Moong Dal Kachori
Ingredients
- 250 gWheat flour (sifted)
- 50 gghee (room temperature)
- 1 pinchGray sea salt
- 100 mlMineral water
- 150 gmoong dal (soaked for 4h and drained)
- 1 tspCumin seeds
- 1 tspFennel seeds
- 1 tspCoriander seeds (crushed)
- 1 tspGinger powder
- 1 pcHot chili pepper (finely chopped)
- 1 pinchasafoetida
- 1 tbspLime juice
- 500 mlPeanut oil (for frying)
- 1 tspDried mango powder (Amchur) (fine powder)
Method
A golden, flaky crust that shatters upon impact, revealing a spiced, dry lentil center. The intense aroma of toasted cumin and fennel escapes with the very first bite.
- 1
In a mixing bowl, combine the flour and salt. Rub the ghee into the flour with your fingertips until it reaches a wet sand texture. Gradually pour in the water and knead to obtain a soft but firm ball. Let it rest for 30 minutes under a damp cloth.
- 2
Coarsely blend the pre-soaked moong dal. In a pan with a drizzle of oil, toast the cumin, fennel, and crushed coriander. Add the asafoetida, ginger, chopped chili, amchur, and dal. Cook over medium heat while stirring: the filling should dry out and become grainy. Finish with the lime juice.
- 3
Divide the dough into small balls. Flatten the edges while keeping the center thicker. Place a spoonful of filling in the middle. Fold the edges toward the center to seal hermetically. Flatten slightly with your palm to form a domed disc.
- 4
Heat the peanut oil over low heat. Submerge the kachoris: the oil should not sizzle violently. Let them brown gently for 10 to 12 minutes, turning them over. The crust should be uniformly brown and crispy.
Frequently asked questions
How do you get this dish right?
- Do not overwork the dough after adding water to maintain the flakiness.
- Frying must start in barely warm oil (around 140°C) so heat penetrates to the core without burning the exterior.
How long does this dish keep?
Keep for 3 days in an airtight container. Reheat for 5 minutes in a hot oven to restore crispness.
