Lentil Kachori Puffs

Let’s get started on the lentils. They need to soak. Why? Well, for 2 reasons. First, soaking reduces cook time especially if you’re using whole lentils as opposed to split lentils. Second, it’s makes them easier to digest and therefore more nutritious. Lentils contain compounds like lectins and phytates that prevent good nutrient absorption. That lack of absorption is also what can lead to some folks having digestive issues with things like lentils. Give your lentils a rinse in a strainer them put them in a bowl of water. Let them sit for 2-4 hours.

While the lentils are taking their bath, let’s start our puff. Sift the flour and salt into a bowl. Add in the butter in chucks then rub it into the flour with your fingers. Leave it a little chucky, so you can still see the butter.

Make a well in the center of the flour mixture and pour in about half the water and start working it in. Slowly add more water a little at a time until you have rough dough ball. It should be stiff but not overly dry. Cover it with cling wrap and set it in the fridge to chill 20 minutes.

Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, try to keep the edges straight, rolling it into kind of a rectangle. Don’t overwork the butter streaks; you should still see them. Fold the top third down to the center, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Repeat the folding process 2 more times, then wrap it in cling wrap and pop it back in the fridge till you’re ready to use it.

Now let’s get to the filling. Those lentils that have been soaking for a couple hours, drain them and give a quick rinse and get them into a pot of boiling water. Boil for about 12-15 minutes, skimming the foam off the top as they cook. Once they’re soft, drain and set aside.

Heat up the olive oil in a pan on medium heat and add the cumin seeds. They’re going to sound a little like rice krispies but just stir them around and let them pop. Your kitchen should smell amazing at this point! Now add the garlic, ginger, coriander, chili powder and garam masala. Sauté until it comes together into a paste.

Now add the lentils. (Note: If you’re adding meat, now is the time.) Keep stirring as it cooks so it doesn’t burn or stick. Don’t add any water, the filling should be dry-ish when it’s done. You don’t want excess moisture that will make the dough soggy in the end. Remove from heat and set it aside and let it cool completely.

Now you’re ready to assemble! Pre-heat oven to 400F. Lightly flour your surface and get that rough puff out of the fridge. Roll it out to just under 1/4″ thick and cut out your pockets. I used a 4″ round but you can make them whatever shape you want, so long as they’re big enough to hold the filling.

Place about a heaping tablespoon of the lentil mixture in the middle of your dough circle. Stretch the dough around to make a little “purse” and press the edges together. Seal it by crimping the edge with a fork. Make sure the edges are completely sealed, the pastry will expand when it cooks and you’ll have a filling blow out if it’s not sealed.

Line a baking sheet with parchment paper and place the puffs on it, give them room, they…puff. Bake at 400F for 12-15 minutes until the pastry is golden and flakey. Serve with Chutney or your favorite dipping sauce. Once you’ve mastered the pastry, you can really fill them with anything. A great variation is buffalo chicken and blue cheese. Or mini pot pie style with a gravy dip. You’ll never buy frozen puff pastry sheets again.