Kachori

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.