Dry masala kachori is a popular Indian snack renowned for its crispy, flaky exterior and flavorful, spiced filling. The dish features a deep-fried pastry made of all-purpose flour, enclosing a savory mixture of coarsely ground lentils and aromatic spices. These bite-sized delights are bursting with tangy, spicy flavors and are perfect to savor as a snack or as part of festive occasions in Indian cuisine.
Here’s a concise recipe:
Ingredients:
For the Outer Cover:
- 2 cups all-purpose flour
- 4 tablespoons ghee or oil
- Water, as needed
- A pinch of salt
For the Filling:
- 1 cup yellow moong dal (split yellow lentils)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon dry mango powder (amchur)
- 1 teaspoon garam masala
- Salt, to taste
- Oil, for deep frying
Instructions:
For the Filling:
- Prepare the Moong Dal Filling:
- Wash and soak the moong dal for 2 hours. Drain the water completely.
- Coarsely grind the drained dal in a blender without adding water.
- Cooking the Filling:
- Heat oil in a pan. Add cumin seeds and asafoetida. Let them splutter.
- Add the coarsely ground moong dal.
- Stir and cook on low-medium heat until golden brown and the raw smell disappears (around 8-10 minutes).
- Add turmeric powder, red chili powder, coriander powder, dry mango powder, garam masala, and salt. Mix well and cook for 2-3 more minutes.
- Let the filling cool completely.
For the Outer Cover:
- Prepare the Dough:
- In a bowl, mix all-purpose flour, ghee or oil, and a pinch of salt.
- Gradually add water to form a stiff dough. Rest it covered for 15-20 minutes.
- Assembling and Frying:
- Divide the dough and filling into equal portions.
- Roll out small discs from the dough, place a portion of the filling in the center, and seal the edges to encase the filling completely.
- Frying:
- Heat oil in a pan for deep frying.
- Fry the kachoris on low-medium heat until golden brown and crispy.
- Remove and drain excess oil on a paper towel.
Enjoy these delicious Dry Masala Kachoris with chutney or as a standalone snack! You can also store these Kachoris for 7-10 days. Once they are completely cooled down store in a dry airtight container.
