Dry Kachori

Ingredients:

For the Outer Pastry:

• All-purpose flour (maida)
• Oil or ghee
• Salt
• Water

For the Filling:

• Yellow moong dal (split yellow lentils) or other lentils
• Spices: red chili powder, coriander powder, fennel seeds, cumin seeds, asafoetida (hing), and more
• Garam masala
• Amchur (dried mango powder)
• Salt to taste

Instructions:

1. Preparing the Outer Pastry: Mix all-purpose flour, oil or ghee, and salt in a bowl. Gradually add water and knead to form a firm yet pliable dough. Let the dough rest for about 15-20 minutes.
2. Preparing the Filling: Cook the lentils until they’re soft but not mushy. Drain any excess water and let them cool. In a separate pan, dry roast spices like cumin seeds, fennel seeds, and coriander powder until fragrant. Crush the roasted spices and mix them with cooked lentils. Add red chili powder, garam masala, amchur, asafoetida, and salt. Adjust spices to taste.
3. Making the Kachori: Divide the dough into small balls. Roll out each ball into a small disc. Place a spoonful of the lentil filling in the center of the disc. Gently bring the edges together to enclose the filling, shaping it into a round or slightly flattened kachori.
4. Frying: Heat oil in a deep pan for frying. Once the oil is hot, carefully slide in a few kachoris at a time. Fry them on medium heat until they turn golden brown and crispy. The kachori should puff up slightly during frying.
5. Cooling and Storing: Remove the fried kachoris onto paper towels to drain excess oil. Once they are cool, store them in an airtight container.

Dry Kachori is loved for its flaky texture and flavorful filling. It’s a perfect snack for special occasions, tea time, or simply when you crave something savory and crispy. The filling and spice levels can be customized to suit your taste preferences.