Photograph of the finished Kachori

India · Bánh chiên nhân đậu urad Kachori

Kachori

1 hr Hands-on time + 2 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 400 g
  • Photograph of Hulled urad beans Hulled urad beans 160 g
  • Photograph of Fennel seeds Fennel seeds 12 g
  • Photograph of Cumin seeds Cumin seeds 8 g
  • Photograph of Hing powder Hing powder 2 g
  • Photograph of Coriander seed powder Coriander seed powder 12 g
  • Photograph of Oil Oil 360 ml
  • Photograph of Garam masala Garam masala 8 g

Method

  1. 1 Soak the urad beans for 2 hours, then coarsely grind them, not finely, so that the kernels still retain some pieces.
  2. 2 Sauté the filling with fennel seeds, cumin, hing, and coriander powder for 8 minutes until dry and easily separated from the grain.
  3. 3 Knead the flour with 25 ml of oil and water until a soft dough forms, then let it rest for 20 minutes.
  4. 4 Wrap the filling in the dough, flatten it to 1 cm thickness, and let it rest for 10 minutes to allow the edges to set.
  5. 5 Fry in oil at only 140 degrees for 12 minutes — cool oil and a longer frying time will result in a crispy, puffy crust; hot oil will burn the crust while leaving the inside crumbly.

With an appliance

  • Air fryer 45 min

    Replace step 5: bake at 160 degrees for 18 minutes, then increase to 190 degrees for another 4 minutes. The crust will still be hollow but lighter in color, so brush a little oil on the surface before baking.

Start cooking