Recipe by Aparna Anurag
Kachori is supposed to have originated in Uttar pradesh & rajasthan, In these states it is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chilli powder,salt and other spices. Delhi has another kind of kachori, called 'Khasta kachori' or 'Raj Kachori'. A variant includes sweet upwas (fast) kachori, made with potato, coconut, and sugar. Kachoris are often served with a chutney, often made from tamarind, mint, or coriander. Another variant is fried and stuffed with pulses (urad and moong especially) and it is generally found in Kutch region in Gujarat. A kachori stuffed with peas is a delicacy in Bengal. Some of the variants popular in North India includes a version similar to the Rajasthan version accompanied with a curry made of potatoes and varied spices or even chana (chole), similar to one served in chole bhature.
- 236.59 ml all-purpose flour
- 14.79 ml oil
- 2.46 ml salt
- 118.29 ml lukewarm water
- 0.25 ml asafoetida powder
- 2.46 ml salt
- 2.46 ml red chili pepper flakes
- 2.46 ml mango powder
- 14.79 ml oil
Condiments to be served Kachories
- 236.59 ml moong mixed sprouts
- 236.59 ml boiled potato, cut into small pieces
- 236.59 ml whipped yogurt
- tarmarind chutney
- 29.58 ml chopped cilantro (optional)
- 2 green chilies, finely chopped (optional)
Directions See How It's Made
- In a mixing bowl add all purpose flour, salt and oil; add water slowly while mixing and kneading to make firm, yet pliable dough.
- Cover and set dough aside for at least 10 minutes.
- Mix Kachori filling ingredients together, i.e. gram flour, asafetida, salt, chili flakes, mango powder and oil. Set aside.
- Making Kachori.
- Knead dough for a minute and divide into 12 equal parts.
- Roll dough ball into a 2-inch diameter circle and place 1 teaspoon of filling in the center. Seal by pulling the edges together to make a ball. Prepare all 12 kachories and let sit for 3 to 4 minutes.
- Place a filled kachori with the seam side up, onto a clean surface. Using a rolling pin roll into a circle, approximately 3 inches in diameter.
- Heat approximately 1 ½ inches of oil in a frying pan over medium heat. To check if oil is ready, put a little piece of dough into the oil and it should immediately rise to the surface without having changed it’s color.
- Slowly drop kachories into the frying pan making sure they don’t overlap one another. As kachories puff up, slowly turn them over and fry on all sides. Turn kachories 3-4 times until they are golden brown in color, which will take about 7 minutes. Kachories should be crisp. If the kachories are fried over high heat they will be too soft.
- Prepare Moong Sprouts.
- Add ¼ teaspoon of salt and 2-3 tablespoons of water to the moong sprouts. Cover and cook over medium heat for 3-4 minutes till sprouts are tender. Set aside.
- Serving Kachories.
- Gently make an inch sized hole in the center of the kachori.
- Fill with 1 tablespoon of sprouts, 1 tablespoon of potatoes, 2 tablespoons of yogurt and a drizzle with both of the 2 chutneys.
- As an option, add a little cilantro, green chili and 1 tablespoon of fine Sev. These add a little more texture and flavor to the Kachori.