Kachoris

Name: Kachoris
Yield: Makes 20
Cuisine: India
Ingredients: 2 teaspoons oil or ghee; oil for deep-frying; 200 g (7 oz) atta (chapati flour), or 100 g (3½ oz) wholemeal flour, mixed with 100 g (3½ oz) maida or plain (all-purpose) flour; 1 teaspoon kalonji (nigella seeds); 100 g (3½ oz) urad dal; 1½ tablespoons oil; 2 cm (¾ inch) piece of ginger, grated; 1 teaspoon cumin seeds; 3 green chillies, finely chopped (optional); ¼ teaspoon asafoetida; ¼ teaspoon ground turmeric

Preparation info

Makes
20

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

A speciality from Gujarat, where a lot of seed spices are grown, these little fried breads stuffed with spicy dal are somewhat time-consuming to make but the result is well worth the effort. They are perfect with a chutney for a vegetarian starter.

Ingredients

Filling

100 g (3½ oz) urad dal
1½ tablespoons oil

Asia
India
Starter
Spicy
Vegan

Method

To make the filling, soak the dal in 500 ml (2 cups) cold water for 2 hours. Drain and chop in a food processor for a few seconds to form a coarse paste. If you don’t have a food processor, grind the dal i