Kachori

Shopping list

• 200 g yellow split peas (chana dal) — soaked overnight and drained

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• 3 piece spring onions — finely chopped

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• 2 clove garlic cloves — minced

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• 3 tbsp fresh coriander — chopped

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• 1 piece green chilli — finely chopped

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• 1 tsp ground cumin

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• 0.5 tsp ground turmeric

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• 1 tsp salt — to taste

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• 500 ml vegetable oil — for deep frying

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Step by step

1. 1

   Drain the soaked split peas thoroughly and place them in a food processor.

2. 2

   Pulse until the peas form a coarse paste, scraping down the sides as needed. Do not add water; the mixture should be thick and hold together.

3. 3

   Transfer the paste to a mixing bowl and add the spring onions, garlic, coriander, green chilli, cumin, turmeric, and salt.

4. 4

   Mix everything together until well combined. The mixture should be firm enough to shape.

5. 5

   Heat the vegetable oil in a deep, heavy-bottomed pan or wok to 170°C. Test with a small piece of mixture—it should sizzle and rise slowly.

6. 6

   With damp hands, take small portions of the mixture (about a tablespoon each) and gently flatten into thick patties, roughly 5 cm across.

7. 7

   Carefully lower 3–4 kachoris at a time into the hot oil, frying for 4– 5 minutes, turning once, until deep golden brown and crispy on the outside.

8. 8

   Remove with a slotted spoon and drain on kitchen paper.

9. 9

   Serve hot with tamarind chutney, mango chutney, or fresh coriander chutney.