Air-Fried Kachori: A Quick, Crunchy Snack!

Kachori is a popular Indian snack, often enjoyed during tea time. It is a pastry with various fillings, including savoury and sweet options. The pastry is deep-fried, but an air fryer can be used for a healthier alternative. The air-fried version is flaky and crispy, with a texture different from the deep-fried version. The filling is made with spices and green peas, and the pastry is made with flour and oil or ghee. The air fryer should be preheated to 180-200°C for 5-10 minutes, and the kachoris should be cooked for 15-20 minutes.

Making the dough

To begin, take a mixing bowl and add your choice of flour. You can use all-purpose flour (maida), whole wheat flour (atta), or a combination of both. The amount of flour you need will depend on how many kachoris you plan to make, but a good starting point is 1 cup of flour for 6 kachoris. Add a pinch of salt to the flour and mix well.

The next step is to add your fat. You can use cooking oil, ghee, or clarified butter. For 1 cup of flour, you will need about 2-3 tablespoons of fat. Mix the oil with the flour using your fingers until you achieve a breadcrumb-like consistency. This step is important to ensure a flaky texture in your kachoris.

Now, it's time to add water to bring the dough together. Add water a little at a time and mix until you form a soft dough, similar to the consistency of chapati/roti dough. Set the dough aside for a couple of minutes, and then grease your hands slightly and knead the dough again for another minute or two.

Place the dough in a glass bowl, cover it, and let it rest for about half an hour. This resting time allows the gluten in the flour to relax, making the dough easier to roll out later. It also gives the flour time to fully absorb the liquid, resulting in a more cohesive dough.

While the dough is resting, you can prepare the filling for your kachoris. There are many filling options to choose from, including spiced green peas, yellow moong dal, urad dal, potatoes, and onions. You can also experiment with different combinations of spices to create your own unique filling.

Once the dough has rested and you have prepared your filling, you are ready to assemble and cook your kachoris. Divide the dough into equal portions, depending on the number of kachoris you want to make. For 6 kachoris, divide the dough into 6 equal balls.

Take one dough ball and gently stretch it out into a disc about 2 to 2-1/2 inches in diameter. Place a spoonful of your chosen filling in the centre of the disc. Bring the sides of the disc up and over the filling, sealing it tightly at the top. Gently flatten the filled dough ball into a disc shape, being careful not to tear the dough.

Repeat this process for the remaining dough balls and filling. Once all your kachoris are assembled, brush them with a little melted ghee or oil to help them achieve a beautiful colour and prevent them from drying out during cooking.

Now, you are ready to air fry your kachoris! Preheat your air fryer to 350-360 degrees Fahrenheit for about 5 minutes. Place parchment paper in the air fryer basket and arrange 3 to 4 kachoris at a time, being careful not to overcrowd the basket. Air fry the kachoris for 15 to 20 minutes, flipping them every 5 minutes and brushing with more ghee or oil.

Your kachoris are now ready to be enjoyed! Serve them with your favourite chutney, such as mint, coriander, tamarind, or tomato sauce, or enjoy them as a snack with a cup of tea.

Making the filling

Ingredients

First, gather your ingredients. The following list is based on several different recipes for kachori fillings, so you may need to adjust quantities depending on your taste preferences and how much filling you want to make.

• Green peas (fresh or frozen)
• Oil (any type of cooking oil will do)
• Cumin seeds
• Asafoetida (hing)
• Ginger (freshly grated or as a paste)
• Green chilli (fresh or as a paste)
• Red chilli powder
• Garam masala
• Dry mango powder (amchur)
• Chickpea flour (besan)
• Salt
• Black pepper powder
• Roasted cumin powder
• Coriander powder
• Onion (finely chopped)
• Lemon juice
• Mustard seeds
• Carom seeds (ajwain)
• Ghee/clarified butter

Method

Now that you have your ingredients, it's time to start making the filling:

• If using frozen peas, thaw them to room temperature. If using fresh peas, wash them thoroughly.
• Heat some oil in a frying pan or kadhai.
• Add cumin seeds and asafoetida to the hot oil.
• After a few seconds, add ginger and green chilli. If using fresh ginger and chilli, sauté for a couple of minutes until they are lightly golden.
• If using ginger and chilli paste, fry until the raw smell of ginger disappears.
• Add the green peas to the pan and mix well.
• Add the dry spices: garam masala, red chilli powder, dry mango powder, and salt. You can also add black pepper powder and roasted cumin powder at this stage if your recipe includes them.
• Mix everything well and cook on medium heat for a further 1-3 minutes.
• Switch off the heat and take the pan off the stove.
• Use a potato masher or heavy ladle to mash the cooked peas coarsely.
• Set the filling aside to cool to room temperature before using. You can also prepare this filling in advance and refrigerate it until needed.

Shaping the kachoris

• Divide the dough into equal portions: Depending on the size of your kachoris, divide the dough into 6, 12, or 15 equal portions. For larger kachoris, you can make 6 balls, while for medium-sized ones, you can make 12, and for smaller kachoris, you can make 15 balls.
• Roll out the dough: Take each portion and roll it out into a circular disc with your hands or a rolling pin. The size of the disc will depend on the amount of filling you plan to use. A common size is around 2 to 2.5 inches in diameter.
• Place the filling: Put the desired amount of filling in the centre of the disc. The amount of filling can vary from 1 tablespoon to 1.5 tablespoons. Be careful not to overstuff the kachoris as this can cause the filling to come out during the shaping or cooking process.
• Seal the kachoris: Bring the sides of the disc up and over the filling, enclosing it completely. Pinch the edges of the dough together to seal the filling inside. This will form a ball shape.
• Flatten the kachoris: Gently flatten the sealed dough balls with your hands or a rolling pin. Apply slight pressure to form a disc shape. Be careful not to put too much pressure, as this may cause the filling to come out.
• Prepare the kachoris for cooking: Brush the top of each kachori with a small amount of melted ghee or oil. This step is optional, but it adds to the colour and texture of the final product.

Once the kachoris are shaped, they are ready to be placed in the air fryer. Remember to preheat your air fryer and use parchment paper or grease the grids of the basket to prevent sticking.

Air-frying the kachoris

To air-fry the kachoris, first preheat your air fryer to between 180 and 360 degrees Fahrenheit for about 5 to 10 minutes. While the air fryer is preheating, grease the air fryer basket with oil and prepare the kachoris by shaping them into balls and flattening them into discs with your hands or a rolling pin. Place the filling in the centre of each disc, seal the edges, and flatten them gently once more.

Once the air fryer is preheated, arrange the kachoris in the basket, brushing them with a bit of oil. Air-fry for 15 to 20 minutes, flipping them every 5 minutes and brushing with oil to prevent them from drying out. The kachoris are done when they are a beautiful golden colour.

Note that air-fried kachoris cannot be stored in an airtight container for long as they tend to get hard. They are best when made and consumed the same day.

Serving suggestions

Kachoris are best served hot. They can be enjoyed on their own or with a variety of dips and side dishes.

Kachoris are often served with chutney, such as coriander chutney, tamarind chutney, green chutney, or mint chutney. They also go well with yoghurt, tomato sauce, or a fried chilli. Kachoris are also delicious when served with potato curry, or aloo ki sabzi.

Kachoris are a popular snack during Indian tea time, and they can be served with tea.

Frequently asked questions