Vegetarian kachori is a delightful Indian snack made with a crispy outer crust and a flavorful filling. It is a popular snack one can prepare at home with some effort.

Try this kachori recipe as a snack or part of a meal!

Ingredients:

For the dough:

1. All-purpose flour (maida) – 2 cups
2. Ghee or oil – 2 Tbsp
3. Salt- to taste
4. Water for kneading

For the filling:

1. Moong dal (split yellow lentils), soaked for 2-3 hours -1 Cup
2. 1-2 green chilies, finely chopped -2
3. 1 teaspoon ginger, grated – 1 tsp
4. 1 teaspoon cumin seeds -1 tsp
5. 1/2 teaspoon turmeric powder -1/2 tsp
6. 1 teaspoon red chili powder -1 tsp
7. 1 teaspoon coriander powder -1 tsp
8. 1/2 teaspoon garam masala – 1 tsp
9. Salt -, as per taste-
10. Cooking oil – 2 Tbsp
11. Fresh coriander leaves (chopped) – ¼ cup

Preparation:

Filling preparation:

1. Rinse the soaked moong dal and drain the water thoroughly.
2. Heat oil in a pan. Add cumin seeds and let them splutter.
3. Add chopped green chilies and grated ginger. Sauté for a minute.
4. Add the drained moong dal to the pan and mix well.
5. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Stir to combine.
6. Cook the dal mixture on medium heat, stirring occasionally, until the dal becomes soft and cooked. If needed, sprinkle a little water to prevent sticking. The filling should be dry, not watery.
7. Once cooked, remove from heat and let it cool. You can optionally add chopped fresh coriander leaves for extra flavor.

Dough making:

1. In a mixing bowl, combine all-purpose flour, melted ghee or oil, and salt.
2. Gradually add water little by little and knead into a smooth, firm dough. The dough should not be too soft or sticky.
3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

Kachori frying:

1. Divide the dough into small lemon-sized balls.
2. Take one dough ball and roll it out into a small circle (about 3-4 inches in diameter).
3. Place a spoonful of the cooled moong dal filling in the center of the circle.
4. Bring the edges of the dough together to enclose the filling and pinch to seal the top.
5. Gently flatten the filled ball and roll it out into a circle of about 4-5 inches in diameter, taking care not to let the filling spill out.
6. Heat oil for deep frying in a deep pan over medium heat.
7. Once the oil is hot, carefully slide in the prepared kachoris, a few at a time, and fry them on medium-low heat until golden and crisp on both sides.
8. Remove the fried kachoris using a slotted spoon and drain excess oil on paper towels.
9. Serve hot as it is or add thin sev, pomegranate, tamarind chutney, green chutney, or yogurt.

Few tips:

• Ensure that the filling is cooled completely before using it to fill the kachoris to prevent the dough from becoming soggy.
• Adjust the spices in the filling according to your taste preferences.
• Fry the kachoris on medium-low heat to ensure they are cooked through and become crispy.

Enjoy your delicious vegetarian kachoris as a snack or part of a meal!

Image credit Dheerajk88, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons