Kachori

Dassana Amit presents Kachori as a family of filled fried snacks found across India. This selection follows her North Indian Khasta version with yellow-moong stuffing and the offered plain snack presentation.

All-purpose flour, salt and selected ghee are rubbed together before water makes the dough. Separately, hulled split yellow moong is rinsed, soaked, drained and ground coarsely without grinding water.

A separate ghee portion warms the ground spices and selected crushed fennel seeds. The same moong mixture joins them with filling salt and asafoetida, then cooks with stirring before cooling.

The filling is shaped into balls using the selected optional hand oil. Dough portions enclose the filling, with their edges sealed before the discs are flattened and fried.

The kachori are turned until golden and crisp, then drained. The source offers them hot or warm and describes flaky pastry around a savory, tangy lentil filling; separately offered chutneys and other meal pairings remain choices.