Lentil Kachori (Indian Stuffed Pastry)

Directions

1. To make the dough: In a large bowl, combine flour and salt. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse crumbs. Gradually add cold water 1 Tbsp (15 mL) at a time and mix until a soft dough forms. Knead dough for 5-7 minutes on a lightly floured surface, or until smooth and elastic. Cover dough with a damp cloth and let rest for at least 30 minutes at room temperature.
2. To prepare the filling: Heat ghee in a pan over medium heat. Add onion and jalapeno and cook for 5-7 minutes, or until onion has softened.
3. Add ginger, garlic, cumin, coriander, turmeric, red chili powder, and garam masala. Cook for another minute, stirring constantly, to release fragrance of the spices.
4. Mash the cooked lentils slightly with a fork. Add lentils to the pan with the spices and sauté for a few minutes. Season with salt to taste.
5. To assemble the kachori: Divide dough into 10 equal balls. On a lightly floured surface, roll each dough ball out into a thin circle about 4-5 inches in diameter.
6. Place a spoonful of the lentil filling in the center of each dough circle. Gather the edges of the dough and pinch them together to form a circular shape. Make sure the filling is well sealed inside.
7. Heat oil in a deep frying pan or wok over medium heat. Once oil is hot enough (aiming for around 375°F/190°C), carefully lower the kachoris into the oil a few at a time. Fry for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels to remove excess oil.
8. Enjoy while hot, garnished with fresh cilantro and with your favorite chutney or dipping sauce.