Chestnut Lentil Kachori

Ingredients

80g Urad Daal80g Moong Daal75g Cooked Chestnuts285g Plain Flour3 Tbsp Oil1 Tsp Salt

Lentil Filling Flavour

Handful of Coriander2 Tbsp Minced Ginger3 Birds Eye Chillies1 Tsp Cinnamon Powder1/2 Tsp Clove Powder1 Tsp Aalt1/2 Tsp Turmeric1 Tbsp Sesame Seeds1 Tsp Fennel Seeds1 Tsp Coriander Seeds1 Tsp Sugar2 Tbsp Lemon Juice

Vaghar

4 Tbsp Oil1 Tsp Mustard Seeds2 Dried Chillies1/2 Tsp Asafoetida/Hing1/2 Tsp Jeera Seeds

Method

1. Soak the moong daal and urad daal overnight with enough water covering. Alternatively, if you didn’t soak, pressure cook for 20 minutes with twice the amount of water to your daals2. Remove any excess water and coarsely blitz the daals into a ‘lumpy’ consistency3. For the dough combine flour, salt and oil giving that a rough mix then gradually add in hot water until your dough is combined (roughly need 130ml water) then let it rest for 20 minutes covered4. For the vaghaar/tempeh heat oil adding mustard seeds. Once popped, add in dried chilli, jeera and asafoetida mixing well5. For the coriander paste, blitz together coriander, ginger, chillies and a touch of water. Add this to cinnamon, clove, salt, turmeric, sesame seeds, fennel seeds, coriander seeds, sugar and lemon juice – mix really well!6. To the vaghaar add the seasoned coriander paste and cooked chestnuts to the blitzed daal and heat this over low to medium heat’s constantly stirring. We want to reduce the water in this mixture as much as possible so we can mould it into balls. Once a super thick consistency, let it cool down7. Split the dough into 16 equal pieces rolling out to a little bigger than palm size. Place a generous amount in the middle, folding over, cutting excess dough, pinching edges and rolling into a ball8. Fry for 5-6 minutes rolling over every 30-45 seconds. Pair with your fav chutney!