How to make it
6 steps. Take it one step at a time.
Mix the flour, salt, and ghee
In a large bowl, mix the flour, salt, and ghee. Rub the ghee into the flour with your fingertips until the mixture resembles breadcrumbs.
Add water gradually
Add water gradually and knead into a semi-stiff dough. Cover with a damp cloth and let it rest for 30 minutes.
30 minHeat 1 tablespoon oil
Heat 1 tablespoon oil in a pan. Add cumin seeds, fennel seeds, and asafoetida. Sauté for a few seconds.
Add the ground moong dal, red chili powder, dry mango powder, and salt
Add the ground moong dal, red chili powder, dry mango powder, and salt. Cook on medium heat for 5-7 minutes until the mixture is dry and aromatic. Let it cool.
7 minDivide the dough
Divide the dough into 12 equal portions. Roll each portion into a small circle. Place a spoonful of the filling in the center, gather the edges, and pinch them to seal.
Flatten the stuffed ball gently
Flatten the stuffed ball gently with your palm or a rolling pin. Heat oil to 300°F (149°C) and fry the kachoris on low heat until they puff up and turn golden brown and crispy on both sides.
15 min
A little kitchen wisdom
The key to a flaky 'khasta' texture is frying the kachoris on a very low flame for a long duration. Avoid rushing the frying process or they will be soft and oily.
