Kachori is a popular street snack in India, known for its crispy, flaky exterior and spiced filling. It can be consumed as is, with condiments like coriander and tamarind dips, or may even be served with a slightly tangy potato curry. Usually, the kachori is deep-fried. However, this puffed pastry can also be made in an air fryer. This way, you can enjoy the snack without a tinge of guilt.
In a large pan, mix the flour and salt. Now, gently mix in the ghee with your fingertips until the mixture resembles breadcrumbs. This is the key to creating a flaky crust. Now, slowly add cold water and knead until you have a smooth, stiff dough. Cover and let it rest for 30 minutes.
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Step 2: Roast the gram flour
In a pan, dry roast the gram flour for 2–3 minutes till fragrant. This prevents a raw taste. Set aside the gram flour and start preparing your filling.
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Step 3: Prepare the filling
Heat 1 tbsp of oil in a pan over low heat. First, add the fennel seeds and cumin seeds. Once they start spluttering, add the ginger and sauté for a few seconds. Now, add all the powdered spices and sauté briefly until fragrant. In the end, add the roasted gram flour and salt and cook for 5–7 minutes. Continuously stir until the mixture dries completely. Turn off the heat and let it cool.
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Step 4: Assemble the kachori
Divide the dough into equal balls. Flatten each ball into a disc and add a tablespoon of filling in the centre. Now, slowly bring together the edges of the dough and bind it together, sealing the filling. Flatten the stuffed ball gently with your palm. Each kachori should take 1-2 minutes.
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Step 5: Air-Fry the kachori
Preheat your air fryer to 180°C (350°F) for 5 minutes. Lightly brush the kachoris with oil or ghee and place them in the air fryer basket in a single layer. Do not overcrowd the basket, or the kachoris won’t cook all the way through. Air-fry for 10-12 minutes. Flip the kachoris halfway through. Once they’re crispy and golden-brown, take them out and serve hot.
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Indian
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