Crispy Kachori Recipe | Quick Recipes

Method:

• Combine all the ingredients for the dough. Gradually add water into the flour mixture and knead to make a soft and smooth dough.
• Once all the flour has come together, keep kneading for 3 to 4 minutes so the dough becomes smooth and soft.
• Cover the dough and keep it aside for 10 minutes.
• To make the filling for the kachori, into a food processor, add all the filling ingredients and pulse to make a coarse mixture.
• Once the kachori filling is ready, transfer to a bowl.
• Divide the dough into 12 to 15 equal portions and roll out each dough into 2 inch diameter circles.
• Place a spoonful of the filling in the center of the rolled-out dough.
• Bring all the sides of the dough together to seal the filling.
• Twist the dough to seal the corn peas kachori well.
• When you bring the dough, you might find some excess dough collected on the top, remove this dough.
• Heat oil for deep frying separately.
• Fry the kachoris on low to medium heat until you get a deep golden-brown color and they seem crisp.
• Once golden, drain on absorbent paper.

Serve these with green chutney and date chutney.