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For the filling:

1 cup yellow split peas (chana dal), soaked for 4-6 hours and drained

1 tablespoon vegetable oil

•1 teaspoon cumin seeds 1/2 teaspoon asafetida (hing)

• 1 teaspoon coriander powder

• 1 teaspoon ancho chili powder (adjust to taste)

1/2 teaspoon turmeric powder

Salt, to taste

• 1 tablespoon jaggery or sugar (optional)

• 2 tablespoons chopped cilantro leaves

• Oil, for deep frying

For the dough:

• 2 cups all-purpose flour

• 2 tablespoons vegetable oil

• 1/2 teaspoon salt

• Water, as needed


1. Make the dough: Mix all-purpose flour, vegetable oil, and salt. Knead until you have a smooth dough. Allow it to rest for 15-20 minutes.

2. Prepare the filling: Heat vegetable oil in a pan. Add cumin seeds and asafetida. Once they crackle, add coriander powder, ancho chili powder, and turmeric powder. Stir well. Add the drained yellow split peas (chana dal) and cook until soft. Mix in jaggery (if using) and chopped cilantro. Let the filling cool.

3. Shape the kachoris: Divide the dough into small portions and roll them into circles. Place a spoonful of the cooled filling in the center of each circle. Seal the edges to enclose the filling and flatten slightly.

4. Fry the kachoris: Heat oil in a deep frying pan. Once the oil is hot, carefully add the stuffed dough discs in batches. Fry until they turn golden brown and crispy on both sides.

5. Drain excess oil: Remove the fried kachoris using a slotted spoon and place them on paper towels to absorb any excess oil.

6. Serve hot: Enjoy your flavorful kachoris with chutney or sauce of your choice.

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