Dumplings and filled pastries
Kachori, a snack from northern India, is made by wrapping spiced lentil filling in dough, shaping it into balls, and frying them. Its crisp exterior and full, spiced center make it a favorite for afternoon tea.
Knead the flour, oil, salt, and lukewarm water into a firm dough. Cover and let it rest for 20 minutes.
Sauté the cooked lentils with the cumin, coriander seeds, ginger, and red pepper flakes in a pan until all the moisture has evaporated. Set aside to cool.
Take small pieces of dough and place some filling in the center. Gather and seal the edges, then gently roll each piece between your palms.
Slowly fry the kachori in moderately hot oil until golden brown and crisp.
Important: Keep the heat at medium-low while frying the kachori; otherwise, the outside may brown quickly while the inside remains raw. Caution: Sauté the lentil filling thoroughly until all its moisture has evaporated; otherwise, the wet filling may tear the dough. Allergen: Contains wheat (gluten).
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