Protein-Packed Air Fried Mixed Dal Kachoris

1. Make dough:

Mix flour, semolina, salt, and oil. Rub together and add warm water gradually and make a firm dough. Rest for 20–30 minutes.

2. Prepare filling:

1. Wash the various dalls and allow to soak in cold water whilst you organize the ingredients for tempering.

2. Heat 3 tablespoons of oil in a wok or saucepan and add in the dry cumin. Once the cumin goes dark, strain the lentils and add them to the oil.  Add the salt,turmeric, chili powder, dhana jeeru and ginger chili paste.  Stir and allow to cook gently for 5 to 6 minutes.  Add in the frozen peas and allow to cook for further 5 minutes.

Add half a cup of water to the mixture and allow to cook.  Keep checking and add more water if the lentils do not soften.  Some lentils take longer to soften so add a tablespoon or 2 of water when needed. You do not want the filling to be too wet.  When we had a restaurant, my father in law used to add crushed sev or gathia to the mixture, This used to soak up the moisture and also give it the typical kachori taste. I am not going to do that.  I am also not going to add  the lemon and sugar simply because I want to keep this recipe tasty without sugar.

3. Once the mixture is cooked, add the garam masala.   Cook it for a couple of minutes and transfer it to a big mixing bowl to cool.  Add some finely chopped coriander and finely diced onions to the mixture.  Mix well and taste and make adjustments if necessary. Allow the mixture to cool.

4. Once the mixture is cool, divide it into 35 balls.

5.  To shape the kachoris – Take a small amount of dough and roll it out in a small circle. Put the kachori filling in the middle of the circle.  Picking the edge of the circle, try and join all the edges together to form a ball. The ball should be sealed from all sides or the mixture will leak out when frying.

6.   Usually spread the filled kachoris on a kitchen towel until ready for frying.  In this case, we will brush oil on the kachoris and airfry them.

6.  Airfry the kachoris at 180°C for 4 minutes turning halfway.  Then do the same a second time. If they are not crisp, you may have to airfry them for a minute. I used a silicon insert to airfry the kachoris which unfortunately marked the kachoris.

Serving ideas:

• Tamarind chutney
• Green chutney
• Greek Yogurt
• A cup of masala chai

Notes:

I feel that the using a mix of moong dal, masoor dal, whole moong, and green peas, I have  creates a lovely protein-rich filling.

According to ChatGpt – here is roughly why it works:

• Moong dal – good source of plant protein and easy to digest
• Masoor dal – high in protein, iron, and fibre
• Whole moong – adds extra fibre and slow-release energy
• Green peas – protein plus vitamins and natural sweetness

Together, they create a more balanced filling with:
✔ Higher protein
✔ More fibre
✔ Better fullness (keeps you satisfied longer)
✔ Slower rise in blood sugar