The Kachori was created by the Marwaris, who settled across the country and were the pioneers of trade and commerce. All street food evolved around bazaars where traders needed to eat and drink while dealing with their business. Kachori is a spicy snack item mainly popular in parts of India and Pakistan. It consists of a shell made with flour and fillings of different kinds. Kachori recipes are mostly used for breakfast.
1. Rajsthani Kachori
Ingredients:-
Crust:-
2 cups maida
1/4 cup oil
1/2 tablespoon salt
Stuffing:-
1/2 cup moong dal
1 tablespoon oil
1/2 tablespoon cumin seeds
1/4 tablespoon fennel powder
pinch asafoetida
1 tablespoon coriander seeds
1/4 tablespoon red chilly powder
2 green chillies
2 tablespoon fresh coriander leaves
1/2 tablespoon ginger powder
1/4 tablespoon garam masala
salt
Directions:-
Crust:-
1. Take maida in a big bowl, add salt and oil and mix well.
2. Graduallly add water and knead soft dough same as required for making chapatti.
3. Don't knead the dough too much.
4. Cover the dough and keep it aside for 15-20 minutes.
5. Meanwhile prepare stuffing.
Stuffing:-
1. Coarsely ground the soaked moong dal. preheat pan and add 3-4 tablespoon oil in it.
2. When oil is sufficiently hot, add cumin seeds, let crackle.
3. Add asafoetida, green chilly, coriander seeds, fennel powder and saute the spices for few minutes.
4. Now add grounded dal, salt, garam masala, ginger powder and red chilly powder.
5. Mix all ingredients really well.
6. Stir constantly and cook dal until it dries up and nice aroma cones.
7. If dal sticks to the bottom of pan then add some more oil.
8. Remove the roasted dal in a bowl so that it cools quickly.
Making The Kachoris:-
1. Take little amount of dough, equal to size of lemon, and roll giving it a round shape.
2. Take a dough ball and flatten it with help of your fingers giving it a shape like bowl.
3. Now fill this bowl with 1 tablespoon stuffing and lift from all sides for sealing the stuffing.
4. similarly prepare all kachoris.
Frying the Kachori's:-
1. Preheat oil in a wok for frying kachoris.
2. Oil should be medium hot for frying Kachoris.
3. Roll the stuffed dough ball with your hand or fingers gently into thick kachori.
4. Fry the kachori in medium hot oil.
5. Place as many kachoris as possible in the wok at one time.
6. Flip the side when kachoris and fry until they turn golden brown in colour.
7. keep the flame low to medium, to get crunchy and crusty kachoris.
8. Once the kachori's are crisp and golden remove on a absorbent paper.
9. serve it hot.
2. Khasta Kachori
Ingredients:-
Dough:-
1.25 cups all purpose flour
1 tablespoon+ 1 teaspoon semolina
ajwain
salt
oil
water
Filing:-
1/3 cup urad dal
1 tablespoon fennel seeds
1 tablespoon coriander seeds
peppercorns
oil
1 teaspoon cumin seeds
1 teaspoon chopped ginger
1/4 teaspoon red chili powder
1/4 teaspoon dry mango powder
salt
2 cups water
Directions:-
- for dough:-
1. Take a large bowl add flour, sooji, ajwain seeds and salt. Mix it well and add oil mix it with your finger.
2. Now take some flour mix and press it tightly between your fingers. the dough should hold it's shape and not crumble apart. If dough crumbles, you need to add little more oil.
3. Add water little by little to form a tight but smooth dough. Cover the dough and let it rest for 30- 40 minutes.
-prepare the filling:-
1. Soak urad dal in enough water overnight or minimum of 4 hours. Drain the water, rinse the dal and set aside.
2. Add the soaked and drained dal to a pan on medium heat. add 2 cups of water to it, salt and pinch of turmeric powder.
3. Cook till the dal softens, cook till around 10-15 minutes. Remove pan from heat, drain water and set aside.
4. To a pan add fennel seeds, coriander seeds and peppercorns. Dry roast till fragrant, around 4-5 minutes. Transfer to a spice grinder and grind coarsely.
5. Heat a pan and add oil to it, once the oil is hot add cumin seeds to it and let it splutter.
6. Add chopped ginger and green chili and cook for 30 seconds.
7. Add the coarsely ground fennel- coriander mix and cook for a minute.
8. Add the cooked dal, salt, red chili powder, amchur and mix till well combined.
9. Keep cooking till all the water from the dal evaporates. the stuffing should be totally dry. This will take few minutes. Remove pan from heat and set aside.
- make the kachori:-
1. After the dough has rested, give it a quick knead. Divide the dough into10-12 equal parts. Take one portion of the dough and shape it into a round ball.
2. Roll the dough ball a little and then make a well using for your fingers. Fill with around 2 tablespoon of filing. Use your finger to press the stuffing down.
3. Bring the edges together and seal the filling inside. you can use a paste made with flour and water to seal the edges if you are having problem with sealing them. Repeat till you have fill all the kachoris. you may be left some extra stuffing, you can enjoy with chai. let the balls rest for 5-10 minutes before you roll them.
4. Now roll each filled kachori lightly. kachori are supposed to be small and thick so keep it thick. Also, roll very lightly or else the filing might come out. it's for this reason, you should not over fill the kachori.
5. Heat oil in a kadai on high heat as you roll the kachoris. keep all the roll kachoris coverd.
6. Once the oil is hot, drop the roll kachoris carefully in to the hot oil.
7. Immediately lower the heat to low medium. continue to fry the kachoris. till they turn golden brown from both side, around 6-7 minutes.
8. Fry all the kachoris in a similar way. drain on a pepper towel.
9. Serve hot kachoris.
3. Aloo kachori
Ingredients:-
300 grams flour or wheat flour
100 grams semolina
salt to taste
1/4 teaspoon baking powder
2 tablespoon oil
-for potato stuffing:-
300 gram potato
1 tablespoon oil
1/2 teaspoon cumin seeds
1 teaspoon coriander powder
2 finely chopped green chili
1 ginger
dry mango powder
1/4 teaspoon garam masala
1/2 teaspoon salt
oil
Directions:-
1. Boil potatoes in a pressure cooker. we will make dough for kachoris by the time potatoes are boiling.
2. Sift flour and semolina, add salt , baking powder and oil and mix well with hands.
3. Knead soft dough with lukewarm water. cover and keep aside for half and hour.
4. Pill boil potatoes and break in small pieces. heat oil in a small kadhai. add cumin seeds in oil. when cumin seeds crackle, add coriander powder, green chili, salt and potato. stir fry for 2-3 minutes.
5. Make balls with dough. place one boll on your palm, flatten with finger. gently press the center of the kachori with your thumb, add 1 teaspoon of potato filling and seal the end in a shape of kachori. press between palms. roll gently with the rolling pin. make all kachori.
6. Heat oil in kadhai for deep frying. Deep fry kachori on medium flame. turn while fry till they turn brown on both side.
7. Serve all kachoris with green and sweet chutney.
4. Paneer kachori
Ingredients:-
200 gram paneer
1` cup flour
6 tablespoon ghee
salt to taste
1 teaspoon cumin seeds
asafoetida a pinch
2 teaspoon coriander powder
1 teaspoon garam masala powder
1/2 teaspoon red chili powder
1/2 teaspoon chat masala
2-3 tablespoon fresh coriander
oil
Directions:-
1. Add refined flour in a bowl. make a well in the center and add 4 tablespoon ghee and salt mix well with the finger tips till the mixture resembles bread crumbs.
2. Add sufficient water and knead to stiff dough. cover with cloth and set aside.
3. Grate the cottage cheese in a bowl.
4. Heat the reamaining ghee in a nonstick pan. Add the cumin seeds, once they start to change the colour, add asofoetida and mix. Add coriander powder, garam masala powder, red chili powder, chat masala , coriander leaves , salt and saute for 30 seconds.
5. Add the grated cottage cheese and mix well, transfer the mixture in a bowl and allow to cool.
6. heat sufficient oil in a kadhai.
7. divide the dough and stuffing into 8 equal portions.
8. Roll out the portion of the dough into thick disk and stuff the paneer filling. gather the edges and roll into a ball slightly with a rolling pin.
9. Deep fry the kachoris on low heat till golden brown and crisp.
10. serve hot.
5. Matar kachori
Ingredients:-
1 small bowl green peas
1 tablespoon oil
1 pinch asafetida
cumin seeds
1 spoon coriander seeds powder
1/4 small spoon red chili
1/4 spoon garam masala
1/4 spoon amchur powder
2 to 3 green chili
1 long piece ginger
1 tablespoon coriander
salt to taste
oil
Directions:-
1. Grind the green peas in a grinder.
2. put oil in a frying pan and heat it. add asafetida an cumin seeds. After the cumin seeds turn brown, ad coriander powder and grinded green peas.
3. Now add red chili, garam masala, amchur powder, green chili, ginger , coriander and salt.
5. Fry the mixture for 5 to 6 minutes
6. Dough for the kachori and pithi to fill the kachori are now ready. put oil in the frying pan and heat it.
7. Take out the small lump from the dough and shape it like a ball. roll and flatten the dough into a disk of 1 1/2 to 2 inches diameter.
8. Put one small spoon of pithi on the flattened dough and close it with your fingers. now press it into a an oval shape so that the pithi spread evenly inside it.
9. Now again roll it into a flattened disk of 2 1/2 to 3 inches diameter. like this use all the dough and pithi to make these flattened disks.
10. Now put 3 to 4 of these dough disks in the frying pan and fry them till they turn light brown. take them out in a plate. put another flattened dough in the frying pan. like this fry all the pieces.
11. serve it well.
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