Best Easy Kachori Puri Recipe

Rinse and soak the split yellow moong dal in water for 1 hour, then drain thoroughly.

In a pan on medium heat, add 1 tbsp of vegetable oil. Fry cumin seeds, fennel seeds, then add drained dal. Sauté for 3-4 minutes.

Add coriander powder, garam masala, red chili powder, and salt to the dal filling. Stir-fry until fragrant and slightly dry. Set aside to cool.

In a bowl, combine all-purpose flour, 2 tbsp oil, and a pinch of salt. Gradually add water to form a semi-stiff, smooth dough. Rest for 20 minutes, covered.

Divide the dough and filling into equal portions. Roll dough balls into 3-inch circles, place the dal filling in the center, and seal tightly.

Gently flatten each filled ball and roll out to 4-inch discs. Do not press too hard to prevent breaking.

Heat the remaining oil in a deep pan to 350°F (medium-high). Fry each kachori puri, turning occasionally, until puffed and golden brown—about 2 minutes per side.

Drain on paper towels. Serve warm with chutney or as a snack with tea.