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Punjab · Snack

Spiced Lentil Blend Kachori

Traditional 20. Spiced Lentil Blend Kachori recipe

🧺 Ingredients

• 2 cups (250g) all-purpose flour
• ½ tsp salt
• ¼ cup ghee
• ½ cup water
• Oil for deep frying
• ¼ cup yellow moong lentils
• ¼ cup urad lentils
• ½ tbsp ghee (for filling)
• 1 tsp cumin seeds
• ½ tsp fennel seeds
• 2 green chilies, minced
• ½ tsp ginger paste
• ¼ tsp turmeric
• 1 tsp red chili powder
• ½ tsp cumin powder
• 1 tsp coriander powder
• ½ tsp asafoetida
• 1 tsp dry mango powder
• Salt to taste
• 1 tsp lemon juice

👩‍🍳 How to make Spiced Lentil Blend Kachori

1. Make dough (10 mins): Mix flour, salt. Add ¼ cup ghee, rub breadcrumbs. Add water, knead stiff dough. Rest 30 mins.
2. Soak lentils (2 hours): Mix moong and urad, rinse 3 times, soak 2 hours, drain.
3. Prepare filling (6 mins, medium heat): Heat ½ tbsp ghee, crackle cumin, fennel (1 min until fragrant). Add green chilies, ginger, fry 1 min. Coarsely grind soaked lentil blend (should be grainy). Add to pan, cook 2-3 mins medium heat, stirring constantly until dry. Add turmeric, chili powder, cumin powder, coriander, asafoetida. Toss 1 min. Cool, add mango powder, lemon juice, salt.
4. Shape kachoris (15 mins): Roll thin 4-inch discs. Fill with 1 tbsp lentil blend, fold half-moon, seal tight.
5. Deep fry (10 mins, medium heat): Oil 350°F. Fry 4 at time for 7-9 mins, turning every 2 mins—golden crisp.

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