Kachoris are an extremely popular breakfast and snack in Pakistan and other South Asian countries. They are small, crisp, golden, flaky crunchy shells made with processed flour, stuffed with a dry and spiced filling. These Yellow Split Gram kachoris are often made on festivals, such as Eid and Ramadan, or can be made any day whenever you desire something crisp and spicy which goes for an addictive tea time snack or appetizer.
They are usually made with refined flour with a filling of softly cooked spicy Yellow Split Gram inside and then these stuffed kachoris are deep-fried on medium heat till golden and crisp.
There are various fillings that go into Kachori making, and today its Yellow Split Gram Kachori that calls for a spicy savory filling. I attempted to recreate this street food at home and am quite satisfied with the outcome, both texture, and flavor-wise.
Kachoris are easily available in all restaurants, chat corners, and on roadside stalls. They are served with tangy sauce (chutney) and potato curry (Aloo ki sabzi) depending on what is desired.
Dough Proofing
The dough of kachoris are kneaded soft and are proofed for a precise time span.
The Filling
The dough is stuffed with a softly cooked spicy Yellow Split lentil, and rolls are molded.
The Right Temperature
The stuffed kachoris are deep-fried on medium heat till golden and crisp.
YELLOW SPLIT GRAM KACHORIS
INGREDIENTS:
For kneading dough:
- Maida – 2 cup
- Oil – 1/4 cup
- Salt – 1/2 tsp
For stuffing:
- Yellow Split Gram 1/2 cup (soaked for 2 hours)
- Green coriander 2 tsp
- Green chilies 2
- Coriander powder 1 tsp
- Fennel Powder 1 tsp
- Red chili powder 1/4 tsp
- Ginger 1/2 tsp
- Salt 1/2 tsp
- Garam masala 1/4 tsp
- Cumin seeds 1/2 tsp
INSTRUCTIONS:
- Take flour in a bowl, add salt and oil and mix well.
- Add little water at a time and knead soft dough.
- Cover the dough and keep it aside for 15-20 minutes to set.
For stuffing:
- Coarsely ground the soaked Yellow Split Gram.
- Preheat pan and add 3-4 tbsp oil to it.
- Add cumin seeds and saute then add green chili, coriander powder, fennel powder and saute the spices for few minutes.
- Next add grounded Yellow Split Gram, salt, garam masala, ginger powder, and red chili powder.
- Mix all ingredients really well.
- Stir constantly and cook until it dries up and a nice aroma can be smelled.
- Take out the roasted Yellow Split Gram in a bowl so that it cools.
- The dough is ready to be stuffed, take a little amount of dough, and roll giving it a round shape.
- Take one dough ball and flatten it with the help of your fingers.
- Now fill it with 1 tsp stuffing and lift from all sides for sealing the stuffing.
- Preheat oil in a wok for frying kachoris.
- Oil should be medium hot for frying kachoris and now roll the stuffed dough ball with your hand gently into thick kachori.
- Place the kachori in medium hot oil for frying.
- Flip the side when kachoris turn puffy and are slightly brown from beneath.
- Keep flipping the kachoris and fry until they turn golden brown in color.
- Keep the flame low and medium, to get crunchy and crusty kachoris.
- Place the fried kachoris over a plate with absorbent paper.
- Serve kachoris with green coriander or sweet sauce or you can even eat them like it, as these have a very appetizing taste.