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Kachori Chaat

Crispy, deep-fried Indian pastry with savory fillling
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Prep Time 10 minutes
Cook Time 20 minutes
Course: Appetizer, Side Dish
Cuisine: Indian
Ingredients Method

Ingredients
  

Kachori (pastry)
  • 240 g Flour
  • Salt, to taste
  • 2 oz Oil
  • 4.5 oz Water
Filling
  • 2 tbsp Oile
  • 1/2 tsp Cumin seeds
  • pinch Nigella seeds
  • pinch Asafoetida
  • 1 Green chilies, finely chopped
  • 8 iz Peas canned or frozen
  • 1 tsp, heaping Amchur powder
  • 1/2 tsp Chili powder
  • 2 tsp Coriander ground
  • 1/2 tsp Garam Masala
  • Salt to taste
  • Cilantro chopped

Method
 

Kachori dough:
  1. Place flour, salt, and oil in a large bowl. Pour in water and knead until it forms a soft dough. Let dough rest 15-20 minutes.
Filling:
  1. Heat oil in a heavy bottomed pan over medium heat. Add cumin seeds, nigella seeds and asafetida. Toast for a few seconds. Add chilies and peas. Fry for a minute and add remaining spices. Stir well and lower heat. Continue to fry for 5 minutes. Let cool
  2. Roughly mash the filling. Add the coriander and mix well.
  3. Divide into 10 equal portions Roll each into a ball. Roll out dough ball to flatten to 2 1/2" disc.
  4. Top each disc with a portion of filling. Gather edges of dough and seal. Roll sealed dough into a ball. Gently roll to flatten to 4" disc. Repeat with all dough balls.
  5. Preheat oil. Fry each disc over medium heat for 1-2 minutes each side. Baste with oil over the top until crisp and golden brown on both sides. Drain on paper towels.
Serve with:
  1. Sweet or spicy chutney. or plain yogurt with finely chopped onion.