Karachi is famous for its street foods that are mouth watering so kachori is one of the most loved street food of Karachi. You can cook it at home by following this recipe.

Ingredients

For the dough, you need:

1 cup all-purpose flour

1/4 tsp. salt

2 tbsp. oil

1/4 cup cold water (as per needed)

For the filling, you need:

1/4 cup mung ki dal

1 tsp. fennel seeds, coarsely ground

1 tsp. coriander seeds, coarsely ground

1 tsp. chillie flakes

1/4 tsp. ginger powder

1/2 tsp. mango powder

Salt according to taste

1 tbsp. oil

2 tbsp. water

Oil for deep frying

Method

To prepare the filling, soak mung dal in a damp cloth and grind till it is in powder form.

Roast the ground pulse in a pan over medium heat, adding oil as needed. Stir until the dal changes colour.

Then add all spices to the roasted pulse and set it to cool for a bit. Add two tablespoons of warm water afterwards and stir well.

Finally, cover the mixture with a damp cloth and set it aside for 10 to 15 minutes.

For the dough, take flour, salt and oil, and mix gently. Add chilled water gradually in the mixture; do not knead.

Cover the dough and set it at room temperature for 15 minutes.

And finally, to craft the kachori, knead dough for a minute. Divide the dough into 12 equal parts, roll them into balls and flatten them into 3-inch discs, leaving the centre thicker than the edges.

Make a crater in the disc, adding a teaspoon of the filling in the centre.

Pull the edges of the disc to wrap the dal filling and let it sit for a few minutes.

With the seams facing up, use the base of your palm to flatten the discs completely.

Heat oil over medium heat, and deep-fry on medium low heat (for a crispy result) for 3 to 4 minutes each side, turning once they puff.

Fry until golden-brown on both sides. Do not fry on high heat.

Serve with desired chutney, sabzi, or plain. Store at room temperature in an airtight jar for a week.