Kachori

Make the pastry dough: Mix flour, semolina, salt, and ghee/oil in a large bowl. Rub the fat into the flour with your fingertips until it resembles fine breadcrumbs — this creates the signature flaky, khasta (crisp) texture. Add cold water gradually (about 80-100 ml) and knead to a stiff, smooth dough (stiffer than roti dough). Cover with a damp cloth and rest for 20 minutes.

About 10 min

Tip: The dough must be stiff, not soft. Soft dough = greasy kachoris that absorb too much oil.

Make the filling: Drain the soaked moong dal and grind coarsely in a food processor (pulse 3-4 times — do not make a paste). Heat 1 tbsp oil in a pan over medium heat. Add asafoetida, cumin seeds, and fennel seeds; splutter for 10 seconds. Add the coarsely ground dal and fry, stirring, for 5-6 minutes until dry and the raw smell is gone. Add coriander powder, red chilli, amchur, and salt. Stir for 1 minute. Cool completely before filling.

About 12 min

Shape and fill: Divide the dough into 12 equal balls. Flatten each ball on your palm and push with your thumb to form a small cup shape. Place 1 heaped tsp of filling in the centre. Gather the edges up and pinch firmly to seal, making sure there are no gaps (air pockets will cause bursting). Roll very gently between palms to smooth. Do not roll with a rolling pin.

About 10 min

Tip: Seal the kachori very firmly — any crack will allow oil to enter and the filling will cook out.

Deep fry: Heat oil in a deep wok to 150°C (300°F) — lower than usual! Slide in 4-5 kachoris at a time. Fry on LOW heat for 12-15 minutes, turning occasionally, until evenly pale golden and very crispy. They should fry slowly — if the oil is too hot they will brown on the outside before cooking through. Drain on paper. Serve with tamarind chutney and green chutney.

About 20 min

Tip: Patience is everything: slow frying at low temperature is what creates the signature shattery crisp shell.