A classic Rajasthani snack featuring a flaky, crispy pastry filled with a savory and spicy yellow lentil mixture. Perfect for tea time or festive occasions, these deep-fried delights are incredibly addictive and a true taste of Indian street food.
This classic Bengali street food is a hearty, spiced curry made from dried yellow peas. It's a comforting, protein-packed dish, often enjoyed as a snack or a light meal, garnished with fresh onion and lime.
This bihari dish is perfect for breakfast or snack. With 803.8399999999999 calories and 28.93g of protein per serving, it's a nutritious choice for your meal plan.
23gfat
1 tsp Fennel Seeds (Coarsely crushed)
1 tsp Coriander Seeds (Coarsely crushed)
1 tsp Ginger Paste
1 pcs Green Chili (Finely chopped)
0.25 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Amchur (Dry mango powder)
0.5 tsp Garam Masala
0.5 tsp Sugar (Optional, for balance)
3 cup Oil (For deep frying)
Instructions
1
Prepare the Dal Filling
Wash the moong dal thoroughly and soak it in enough water for 2-3 hours.
Drain all the water completely. Pat the dal dry with a kitchen towel to remove excess moisture.
In a blender, grind the dal to a coarse paste without adding any water. Set aside.
2
Make the Kachori Dough
In a large mixing bowl, combine the maida, salt, ajwain, and melted ghee.
Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for a flaky crust.
Gradually add water, a little at a time, and knead to form a firm, yet smooth dough. Do not over-knead.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
3
Cook the Filling
Heat 2 tbsp of ghee in a non-stick pan over medium-low heat.
Add hing, cumin seeds, crushed fennel, and coriander seeds. Sauté for 30 seconds until fragrant.
Add the ginger paste and chopped green chili. Sauté for another 30 seconds.
Stir in the besan and roast for 2-3 minutes on low heat, stirring continuously, until it's aromatic and slightly golden.
Add the coarse dal paste and cook for 5-7 minutes, breaking up any lumps, until the mixture becomes dry and crumbly.
Add all the spice powders: turmeric, red chili, amchur, garam masala, salt, and sugar. Mix well and cook for 2 more minutes.
Transfer the filling to a plate and allow it to cool down completely.
4
Assemble the Kachoris
Once the filling is cool, divide it into 12 equal portions and roll them into small balls.
Briefly knead the rested dough for a minute and divide it into 12 equal portions.
Take one dough ball and flatten it into a 3-inch circle, ensuring the edges are thinner than the center.
Place a filling ball in the center. Carefully bring the edges of the dough together to cover the filling, pinching to seal it tightly at the top.
Gently flatten the stuffed ball with your palm to form a disc. Avoid using a rolling pin if possible to prevent tearing.
5
Fry the Kachoris to Perfection
Heat oil for deep frying in a heavy-bottomed kadai or pan over a very low flame. The oil should be just warm, not hot.
To test the temperature, drop a tiny piece of dough into the oil; it should sink and then rise to the surface very slowly.
Gently slide 3-4 kachoris into the oil, sealed side down. Do not overcrowd the pan.
Fry on very low heat for 10-12 minutes. They will slowly puff up. Flip them occasionally for even cooking.
Once they are puffed, firm, and light golden, increase the heat to medium and fry for another 2-3 minutes until they are crisp and a deep golden brown.
Remove with a slotted spoon and drain on a wire rack or paper towels. Serve hot.
4
Serving size: 1 cup
413cal
21gprotein
60gcarbs
12gfat
Ingredients
1.5 cup Dried Yellow Peas (Soaked overnight and drained)
1 large Onion (Finely chopped)
2 medium Tomatoes (Pureed)
3 tbsp Mustard Oil
1.5 tbsp Ginger Garlic Paste
3 pcs Green Chilies (Slit lengthwise)
1 pcs Bay Leaf
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
0.75 tsp Turmeric Powder (Divided into 1/4 tsp and 1/2 tsp)
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Cumin Powder
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1.5 tsp Salt (Divided, adjust to taste)
0.5 tsp Sugar (Optional, to balance flavors)
4 cup Water (For pressure cooking)
3 tbsp Cilantro (Freshly chopped, for garnish)
1 pcs Lemon (Cut into wedges, for serving)
Instructions
1
Rinse the dried yellow peas thoroughly. Soak them in ample water for at least 8 hours or overnight. After soaking, drain the water completely.
2
Transfer the soaked and drained peas to a pressure cooker. Add 4 cups of fresh water, 1/2 tsp of salt, and 1/4 tsp of turmeric powder. Secure the lid and cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the peas are soft but not mushy. Allow the pressure to release naturally.
3
While the peas are cooking, heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's lightly smoking. This mellows its pungent flavor.
4
Lower the heat to medium. Add the bay leaf and cumin seeds. Once the seeds start to splutter (about 30 seconds), add the asafoetida.
5
Add the finely chopped onion and sauté for 7-8 minutes, stirring occasionally, until it turns soft and golden brown.
6
Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw smell disappears.
7
Stir in the tomato puree. Cook for 5-6 minutes, until the mixture thickens and you see oil separating at the edges of the masala.
Add the dry spice powders: the remaining 1/2 tsp turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously.
9
Pour the cooked peas along with their cooking liquid into the pan with the masala. Add the remaining 1 tsp of salt and the optional sugar. Stir everything together.
10
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the ghugni simmer for 8-10 minutes for the flavors to meld. Use the back of your ladle to gently mash some of the peas against the side of the pan to naturally thicken the gravy.
11
Finally, stir in the garam masala powder. Cook for one more minute, then turn off the heat.
12
Ladle the hot ghugni into serving bowls. Garnish generously with chopped raw onion and fresh cilantro. Serve with lemon wedges on the side for squeezing over.
