Savory Lentil Pastries Indian Recipe

Savory Lentil Pastries Indian Recipe

Ingredients

• recipe for : Baked Dal Kachori

LENTIL FILLING:

• 1/2 cup red lentils, washed and drained
• 1 cup water

SPICE MIX:

• 2 teaspoons fennel seeds
• 2 teaspoons coriander seeds
• 1/2 teaspoon Garam Masala
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 to 1/2 teaspoon cayenne
• 2 teaspoons safflower or other neutral oil
• 4 cloves garlic, minced
• 1 (2-inch) knob of ginger, minced or thinly sliced
• 1/8 teaspoon asafetida
• 1/4 to 1/2 teaspoon salt
• 1/2 teaspoon Chaat Masala
• 1 recipe mathri dough for the pastry 1

Method

1. Filling: Combine the lentils with 1 cup of water in a saucepan
2. Cook over medium heat, partially covered, until the lentils are cooked through and just about starting to fray at the edges
3. Stir and check after 9 minutes
4. Add a tablespoon or so more water if the lentils are drying out and sticking to the pan
5. Cook for a total of 10 to 11 minutes
6. Drain any excess water and set aside
7. Spice mix: Dryroast the fennel and coriander seeds in a skillet over medium heat, until the fennel seeds change color, about 1 minute
8. Cool, then grind with the garam masala, coriander, turmeric, and cayenne, and set aside
9. Heat 2 teaspoons of oil in a skillet over medium heat
10. When the oil is hot, add the garlic, ginger, and asafetida, and cook until garlic is lightly golden, about 1 minute
11. Add the ground spices from Step 2, mix well and cook for a minute
12. Add the cooked lentils, salt, and chaat masala, and mix well Mash some of the lentils and continue to stir and cook until the mixture is slightly dry and crumbly, about 4 to 5 minutes
13. Taste, and adjust salt and spice
14. Cool slightly and make the pastries
15. Pastries: Prepare the pastry dough Knead for one minute to make it smooth
16. Add more water if needed to keep the dough soft.
17. Divide the dough into golf ball-sized balls
18. On a floured surface, roll each one out to a 4 to 5-inch circumference, about 1/8-inch thick
19. No need to make perfect circles
20. Roll 1 1/2 to 2 tablespoons of the lentil filling in your palms so that it sticks together to make a ball
21. Place the filling ball on the rolled out pastry
22. Fold all the edges towards the center and press to stick
23. Flatten the pastry slightly and place on parchment-lined baking sheet
24. Repeat for all the pastries
25. Preheat the oven to 400°F
26. Spray or brush liberally with oil
27. Bake for 20 to 25 minutes or until the pastry is crisp to touch
28. Check the center and edges
29. Cool for a few minutes before serving
30. Store at room temperature for a few hours or cover and refrigerate for up to 4 days
31. Reheat before serving
32. To fry the pastries: Fry the pastries in enough oil to cover the pastries over medium heat until golden on both sides, 3 to 5 minutes each side
33. To make Kachori Chaat: Drizzle some nondairy yogurt and tamarind date chutney over the kachoris, sprinkle with salt, cumin, and cayenne to taste, and serve

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