KACHURI

Ingredients

• 1 handful gram pulses (Any split gram such as chana dal works well; quantity is unspecified in the original — use enough to fill your flatbreads.)
• 1 tablespoon ghee (For frying the gram pulses to make the filling.)
• 1 teaspoon aniseeds (whole) (Use whole (entire) aniseeds as specified.)
• 0.5 teaspoon black cumin (Also known as kala jeera or nigella seeds depending on regional usage; quantity is unspecified in the original — adjust to taste.)
• 1 pinch salt (For seasoning the filling.)
• 2 cups flour (Plain (all-purpose) flour. Quantity unspecified in original — use enough to form a workable dough.)
• 1 pinch bicarbonate of soda (Just a pinch, as specified.)
• 1 pinch salt (For seasoning the dough.)
• 1 tablespoon ghee (Mixed into the dough to enrich and tenderise it.)
• 1 as needed water (Add gradually to bring the dough together — quantity unspecified in original.)
• 1 plenty (deep-frying quantity) ghee (Must be boiling before the kachuris are added; use enough to fully submerge the flatbreads.)

Instructions

1. 1Place the gram pulses in a bowl and cover completely with cold water. Leave them to soak for 2 hours until they have softened and plumped up. This soaking step is essential — do not skip it, as it makes the pulses easy to fry and grind later. After 2 hours, drain the water away completely before moving on.
2. 2Heat the ghee for the filling in a frying pan over a medium heat. Once the ghee is melted and hot, add the drained gram pulses. Fry them, stirring frequently, until they are lightly golden and cooked through — this should take around 5 to 8 minutes. Remove from the heat and allow to cool slightly. Transfer the fried pulses to a mortar and pestle or food processor and grind them to a smooth paste. The paste should hold together when pressed.
3. 3Add the whole aniseeds, black cumin, and salt to the gram paste and mix everything together thoroughly until the spices are evenly distributed through the paste. Taste and adjust the salt if needed. Your filling is now ready. Set it aside while you prepare the dough.
4. 4In a large mixing bowl, combine the flour, a pinch of bicarbonate of soda, a pinch of salt, and the ghee for the dough. Use your fingertips to rub the ghee into the flour until the mixture resembles coarse breadcrumbs — this is what gives the kachuri its flaky texture. Gradually add water, a little at a time, mixing as you go, until the dough comes together into a smooth, firm ball. Be careful not to add too much water; the dough should not be sticky. Knead the dough on a clean surface for 2 to 3 minutes until it is smooth and pliable.
5. 5Divide the dough into small equal portions and roll each one into a smooth ball between your palms — aim for roughly the size of a golf ball. Take one ball and use your fingers to press it out into a small flat circle in the palm of your hand, leaving the edges slightly thinner than the centre. Place a small amount of the seasoned gram filling in the centre of the circle — do not overfill or it will be difficult to seal. Bring the edges of the dough up and around the filling, pinching them firmly together at the top to seal the ball completely. Roll the sealed ball gently between your palms to neaten the shape. Repeat with all remaining dough balls and filling.
6. 6Take each filled ball and gently press it between your palms or on a flat surface to form a flat disc of moderate thickness — roughly 5 to 6 mm thick. Do not press too thin or the filling may burst through. Heat plenty of ghee in a deep pan or kadai over a medium-high heat until it is boiling and shimmering. To test the temperature, drop a tiny piece of dough into the ghee — it should rise to the surface immediately and sizzle. Carefully lower one or two kachuris into the boiling ghee. They will puff up as they fry. Fry for 2 to 3 minutes per side, turning once, until they are golden brown and crisp all over. Remove with a slotted spoon and drain on a plate. Repeat with the remaining kachuris. Serve hot.