Shattering Rajasthani Spiced Kachori
Puffed, crackling spheres of golden pastry concealing a heady filling of spiced moong dal and aromatic fennel. These Rajasthani kachoris shatter on first bite, releasing a burst of warmth from the dal and spices inside. Served with tangy tamarind chutney and fiery green chutney, they are pure deep-fried poetry.
Ingredients
- 2 cups all-purpose flour (maida)
- 4 tablespoons ghee or oil (for the dough)
- Salt to taste
- Warm water for kneading
+ 15 more ingredients
Instructions
Make the dough by combining flour, salt, and ghee. Rub the ghee into the flour with your fingertips until it resembles coarse breadcrumbs. Add warm water gradually and knead into a firm but pliable dough. It should be stiffer than roti dough. Cover and rest for 20 minutes.
For the filling, coarsely grind the soaked and drained moong dal in a blender. It should be a rough paste, not smooth — some texture is important.
Heat 1 tablespoon of oil in a pan over medium heat. Add fennel seeds, cumin seeds, and hing. Let them splutter for a few seconds.
Add the ground dal paste. Cook on medium heat, stirring continuously, until the dal mixture is dry and crumbly and pulls away from the sides of the pan, about 8-10 minutes.
Add the ginger, green chilies, coriander powder, red chili powder, garam masala, amchur, and salt. Mix well and cook for another 2 minutes. Remove from heat and let the filling cool completely.
Divide the dough into 12 equal balls. Divide the cooled filling into 12 portions as well.
Take a dough ball, flatten it into a small disc in your palm. Place a portion of filling in the center. Gather the edges up and over the filling, pinching to seal tightly. Roll the sealed ball gently between your palms to form a smooth sphere. Flatten slightly.
On a lightly floured surface, roll the stuffed ball into a disc about 3-4 inches in diameter. Do not roll too thin or the filling will burst out.
Heat oil in a deep kadai to 150 degrees Celsius (300 degrees Fahrenheit) — this is lower than most frying temperatures and is crucial for kachori.
Gently slide 2-3 kachoris into the oil. They will slowly sink and then begin to float. Using a slotted spoon, gently press them down repeatedly — this encourages them to puff up.
Fry on low-medium heat, turning frequently, until they puff up fully and turn deep golden brown on all sides, about 5-6 minutes. They should be evenly colored with no pale spots.
Drain on paper towels. Serve warm with tamarind chutney, green chutney, and optionally a spiced potato curry.
Nutrition Estimate
Per serving • Estimated by Blinner AI