Crispy Vegetable Kachori

Step 1

Soak moong dal in water for 30 minutes, then drain well.

Step 2

Boil and peel potato, then mash into small crumbles.

Step 3

Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds and let them crackle.

Step 4

Add ginger-garlic paste and green chili, sauté for 30 seconds.

Step 5

Stir in drained moong dal and cook for 3-4 minutes until dal softens slightly.

Step 6

Add mashed potato, garam masala, chaat masala, and salt. Mix well and cook for 2 minutes. Cool completely.

Step 7

In a bowl, combine flour and salt. Add 3 tablespoons oil and mix with fingertips until breadcrumb texture forms.

Step 8

Gradually add warm water and knead into a smooth, firm dough. Cover and rest for 15 minutes.

Step 9

Divide dough into 8 equal portions and roll into balls.

Step 10

Flatten each ball slightly and place 2 tablespoons filling in the center. Fold edges to seal, then reshape into a smooth ball.

Step 11

Heat oil to 350°F in a deep frying pan or wok. Working in batches, carefully lower kachoris into hot oil.

Step 12

Fry for 4-5 minutes, turning occasionally, until deep golden brown on all sides.

Step 13

Remove with a slotted spoon and drain on paper towels. Serve hot with tamarind chutney and green chutney.