Moong Dal Kachori (Spiced Lentil Pastries)

Method

1. 1

   Mix the plain flour and half a teaspoon of salt. Rub in the 4 tablespoons of oil, then add the water and knead into a firm, smooth dough. Cover and rest for 30 minutes.

   30 min
2. 2

   Drain the soaked lentils well and pulse in a food processor, with no added water, into a coarse crumb. Do not make a paste.

3. 3

   Heat the tablespoon of oil in a frying pan over a medium heat. Add the fennel and cumin seeds for 20 seconds, then the ginger, ground coriander, turmeric, chilli powder and mango powder. Stir in the lentils, gram flour and 1 teaspoon of salt.

4. 4

   Cook for 8 to 10 minutes, stirring often, until the filling smells nutty and is dry and crumbly. Cool completely.

   9 min
5. 5

   Divide the dough into 8 balls. Flatten one into a 7 cm round, thicker in the middle than the edge. Put a heaped tablespoon of filling in the centre, gather the edges over, pinch to seal and flatten gently into a 6 cm disc.

6. 6

   Heat the frying oil in a deep, heavy pan to about 160C (a pinch of dough should sink, then rise slowly). Fry 3 or 4 kachori at a time for 8 to 10 minutes, turning, until deep golden and puffed. Low and slow cooks the pastry through and makes it crisp.

   9 min
7. 7

   Drain on kitchen paper. Serve warm with mint and coriander chutney or tamarind chutney.