Kachoris are filled, fried Indian pastries, usually made with whole wheat dough and a lentil (urid dal) filling.  We use Better Batter Flour, teff flour, and sorghum to recreate the taste and texture of whole wheat here. These are lightened up with the addition of mashed, cooked potato, and made a little milder by substituting paprika for the traditional cayenne or chilli powder.  The substitution of oil for melted ghee makes these vegan. Serve with pickles and a green salad. This recipe is scaled to serve 4 as an entree.

Filling
2 cups cooked dal (split lentils)
2 cups cooked, mashed potato
1 tsp. oil or df margarine
1 tsp. salt
1/2 tsp. cinnamon, ground
1/4 tsp. cardamom, ground
1/4 tsp. black pepper
pinch each of garlic and onion powder (you can use gf hing, instead)
pinch ground ginger
1/4 tsp. ground cumin
1/2 tsp. paprika (or cayenne for a very hot kachori)

Dough
1 cup Better Batter Gluten Free Flour
2/3 cup teff flour
1/3 cup sorghum flour
1 tsp. salt
2 tsp. oil
1 1/2 cup hot water

Oil, for frying.

Instructions
In your food processor, blend the cooked lentils and potatoes until a paste forms. Add the oil or melted margarine, the salt and spices, and blend some more.

Heat a pan over medium high heat and turn the potato-lentil mixture into it. Stirring vigorously, cook the potato lentil mixture until it forms a ball and pulls away from the pan – this should take 5-6 minutes. Set aside.

In a bowl, combine Better Batter Flour, teff, sorghum, and salt. Stir in the oil and mix until the oil is evenly distributed. Add the hot water 1/2 cup at a time and knead together – this should form a sticky dough. Set aside for 10 minutes.

The dough should have gotten less tacky at this point – more like play-dough. Divide into 14 balls.

Flatten each ball into a disk, in the palm of your hand. The disks work best about 3- 4 inches in diameter and 1/8 inch thick.

One disk at a time, take a spoon and fill the center of the dough disk with the cooked potato-lentil paste. Form a ball around the paste, bringing the edges of the dough together and pinching to seal. Very slightly flatten the balls with your palms.

Heat enough oil to come halfway up the kachoris. Set the heat to medium. Place a few kachoris at a time in the oil, and fry until golden brown. Serve hot.