Gujarati Kachori Recipe

• 2 cups all-purpose flour
• 4 tablespoons ghee (clarified butter)
• 1/2 teaspoon salt
• 1/2 cup cold water (as needed)
• 1 cup split yellow moong dal (soaked 2 hours, drained)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon asafoetida (hing)
• 2 tablespoons grated fresh ginger
• 2 green chilies, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 tablespoon sugar
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lemon juice
• Salt to taste
• Vegetable oil for deep frying

Gujarati Kachori Instructions

1. In a large mixing bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Add 4 tablespoons ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
2. Gradually add up to 1/2 cup cold water, a little at a time, kneading until you form a smooth, firm dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. While the dough rests, heat 2 tablespoons vegetable oil in a pan over medium heat. Add 1 teaspoon cumin seeds and 1 teaspoon fennel seeds, letting them sizzle for a few seconds.
4. Add 1/2 teaspoon asafoetida, 2 tablespoons grated fresh ginger, and 2 finely chopped green chilies. Sauté for 1 minute until fragrant.
5. Add the soaked and drained 1 cup moong dal to the pan. Stir well and cook for 2-3 minutes.
6. Mix in 1/2 teaspoon turmeric powder, 1 teaspoon ground coriander, 1 teaspoon garam masala, and salt to taste. Cook for another 2 minutes, stirring frequently.
7. Add 1 tablespoon sugar, 2 tablespoons chopped fresh cilantro, and 2 tablespoons lemon juice. Mix well and cook until the filling is dry. Remove from heat and let it cool completely.
8. Divide the rested dough into 12 equal portions and roll each into a smooth ball.
9. Flatten each dough ball into a 2-inch disc using your fingers or a rolling pin, keeping the edges thinner than the center.
10. Place about 1 tablespoon of the cooled moong dal filling in the center of each disc.
11. Gather the edges of the dough over the filling and pinch them together to seal tightly, ensuring there are no cracks.
12. Gently flatten each stuffed ball between your palms to form a thick disc, being careful not to let the filling break through the dough.
13. Heat enough vegetable oil in a deep pan over medium-low heat for deep frying. To test, drop a small piece of dough into the oil; it should rise slowly to the surface.
14. Carefully slide 3-4 kachoris at a time into the hot oil. Fry on low to medium heat, turning occasionally, until they are golden brown and crisp on all sides, about 8-10 minutes per batch.
15. Remove the fried kachoris with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
16. Allow the kachoris to cool for a few minutes before serving to let the crust become extra crisp.