Kachouri is a spicy snack available in many states in India. Its quite a filling dish and goes well as an evening snack with a hot cup of tea. It is a tasty treat for your taste buds, surely worth trying.
This recipe is made with all-purpose flour dumplings flattened a bit mix & stuffed with spicy black gram lentils & deep fried to make a delicious snack.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
25 mins 30 mins 55 mins 1-2 Serving
All-purpose flour (Maida) -1/2 (5 Cups heaped)
Oil or Ghee -9 to 10 table spoons
Soda bicarbonate (khane ka soda) -1/2 tea spoons
Water at room temperature -As required for kneading the dough
Salt as per taste ¼ tea spoon
Split black gram lentils (dhuli urad dal) -3/4 cup
Cumin seeds -1 tea spoon
Asafetida (heeng) -4 pinches
Garam masala -3/4 tea spoon
Aniseeds (saunf coarsely ground) -1 table spoon
Red chili powder -3/4 tea spoon
Mango powder -1 tea spoon
Coriander powder -1 tea spoon
Oil for roasting -1/4 cup
For preparation of stuffing:
- Soak split black gram (urad dal) in water for four hours.
- Grind the lentils coarsely with little water. You should use as little water as you can for grinding. We want very thick consistency of ground lentils. You can grind it with less than a 1/4 cup of water in blender. Get the required consistency.
- Mix all the dry ingredients in ground-wet lentils except asafetida and cumin seeds.
- Pour oil in deep pan or wok (Kadai) when the oil is hot add asafetida, cumin seeds. When cumin starts crackling add spices mixed lentils and stir. Put the flame on lowest. You have to stir it continuously because it sticks at the bottom of the pot. It will take little more effort while stirring; especially in the beginning of roasting but in due course stirring will be smoother. After some time of roasting stickiness of the lentils goes away and stirring becomes easy.
- When the oil is separated from the lentils and it becomes light brown in color, we should understand that it is well roasted now.
- Keep aside for cooling.
- Place the flour in a big plate/bowl.
- Add soda bicarbonate salt and oil.
- Start rubbing the flour between palms of both hands.
- Now lift the oil mixed flour in one hand and press by making the fist. If flour takes the shape of the fist it means no more oil is required. If it scatters you have to pour in more oil till you get the shape of the fist if held in the hand.
- Now pour the water little by little and knead. You have to put in that as much of water as you put while kneading for chapatti dough. Knead till it is smooth.
- Keep aside for 15 minutes to rest.
- Make a ball and flatten it a little with the rolling pin (Belan). Put 1 tablespoon of the stuffing and gather edges and twist it little by closing the stuffing inside kachori. Roll It gently with the rolling pin. 2-3 strokes of rolling pin are enough to get the desired thickness of kachori. Thickness of the rolled kachori should be 1/2 centimeter roughly. Make all the kachories.
- Cover these kachories with a wet cloth well squeezed.
- Heat oil in a wok or large deep pan (Kadhai). Remember the oil should be medium hot. Place kachories in oil. They will start sizzling. As they change color turn them. Kachories are to be fried only on lowest heat on both the sides till end. When kachories are light brown in color it means they are done. Take them out on an absorbent paper on a plate.
- At this point kachories will be softs. Let them cool on room temperature. Kachories become crisp only after cooling.
Note: Kachories are ready to be served with tamarind or Coriander chutney or simple enjoy with tomato ketchup.
Recipe contributed by Karuna Saraswat
Picture courtesy: scrumptiousindianrecipies.com, be-your-cook.blogspot.com(nicepics)