Bihari Kachori Recipe

• 2 cups all-purpose flour
• 1/2 cup ghee (clarified butter)
• 1/2 cup split yellow moong dal (soaked 2 hours, drained)
• 1/4 cup finely chopped red onion
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon grated ginger
• 2 teaspoons fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon crushed black pepper
• 1 teaspoon garam masala
• 1 teaspoon amchur (dried mango powder)
• 1/2 teaspoon asafoetida (hing)
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt (or to taste)
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1/4 cup water (for dough, as needed)
• Vegetable oil (for deep frying)

Bihari Kachori Instructions

1. In a large mixing bowl, add 2 cups all-purpose flour and 1 teaspoon salt. Pour in 1/2 cup ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
2. Gradually add up to 1/4 cup water, a little at a time, kneading until you have a smooth, soft dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. While the dough rests, coarsely grind the soaked and drained 1/2 cup split yellow moong dal in a food processor or blender without adding water.
4. Heat 2 tablespoons ghee in a pan over medium heat. Add 2 teaspoons fennel seeds, 1 teaspoon cumin seeds, and 1/2 teaspoon asafoetida. Sauté for 30 seconds until aromatic.
5. Add 1/4 cup finely chopped red onion and 1 tablespoon grated ginger. Sauté for 2 minutes until the onion softens.
6. Add the ground moong dal to the pan. Stir in 1 teaspoon crushed black pepper, 1 teaspoon garam masala, 1 teaspoon amchur, 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 tablespoon sugar, and salt to taste. Cook, stirring constantly, for 5-7 minutes until the mixture is dry and aromatic.
7. Turn off the heat. Mix in 2 tablespoons finely chopped fresh cilantro and 1 tablespoon lemon juice. Allow the filling to cool completely.
8. Divide the rested dough into 10-12 equal portions and roll each into a smooth ball.
9. Flatten each dough ball with your fingers to form a small disc, about 2 inches in diameter. Place 1-2 tablespoons of the cooled filling in the center of each disc.
10. Gather the edges of the dough over the filling and pinch to seal tightly, forming a stuffed ball. Gently flatten each stuffed ball with your palm.
11. Roll each stuffed ball gently into a 3-4 inch disc, being careful not to let the filling spill out. Use a rolling pin and apply light pressure.
12. Heat vegetable oil in a deep frying pan over medium heat. To test, drop a small piece of dough into the oil; it should rise to the surface steadily without browning too quickly.
13. Carefully slide 2-3 kachoris at a time into the hot oil. Fry on medium-low heat, gently pressing and turning, until they puff up and turn golden brown and crisp on both sides, about 4-5 minutes per batch.
14. Remove the fried kachoris with a slotted spoon and drain on paper towels. Serve hot with chutney or yogurt.