Kachori, coming from northern India, is prepared by wrapping a spiced lentil filling in dough and frying it into round balls. With its crispy outside and spiced, plump inside, it's a beloved snack for tea time.
Knead the flour, vegetable oil, salt and lukewarm water into a firm dough; cover and let rest for 20 minutes.
Sauté the boiled lentils with cumin, coriander, ginger and red pepper flakes in a pan until the liquid evaporates completely, then set aside to cool.
Take small pieces of the dough, place filling in the center, gather the edges to seal, and roll gently in your palm.
Slowly fry the kachoris in warm-to-medium oil until golden and crispy.
Important: Keep the heat at medium-low while frying the kachori, otherwise the outside will brown quickly while the inside stays raw. Caution: Cook the lentil filling thoroughly and evaporate its liquid, otherwise a wet filling can tear the dough. Allergen: contains wheat (gluten).
Adding a pinch of ajwain (carom seeds) to the lentil filling significantly brings out the traditional kachori flavor.
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