Kachori is a spicy snack and categorized under chaats recipes. According to Wikipedia Kachoris are originated in an Indian subcontinent, and common in places with Indian diaspora and other South Asian diasporas, such as Trinidad and Tobago, Guyana, and Suriname. Alternative names for the snack include kachauri, kachodi and katchuri.
There are various type of Kachoris and are made differently. Kachoris are made with refined flour dough stuffed with stuffings and definitely the different ingredients in it gives a different name to Kachori. They are served with red tamarind chutney and green chutney or fried green chilies. I never thought making Kachori at home will give the best out of best taste than the market one. Today I made one with Onion (Pyaaz) and Potato (Aaloo) and few spices. Let’s take a look.
Ingredients Dry spice
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp kasoori methi
1 tsp jeera seeds
2 to 3 red chili
Roast this together and make a crush or grind
2 tbsp Oil
1 pinch Hing
1 tsp chili and Garlic crushed
1 1/2 tbsp Besan
1 tsp Amchoor powder
1/2 tsp Black salt
1/2 tsp rock salt
1/2 tsp Garam masala
1 small onion finely chopped
1 Potato (boiled, peeled and mashed)
Maida – 1cup Ajwain –
a pinch Salt – as per taste
1 to 2 tbsp – Ghee (melted)
Water – to make a soft dough
Oil – to deep fry Kitchen
- Mix ajwain (caraway seeds), ghee and salt into flour and knead without water till crumb type consistency, keep on adding ghee till you get the crumb like consistency
- Add water step by step to make a soft dough.
- Keep covered with damp cloth for 10 to 15 minutes
- Till then roast Dry spice ingredients and crush all evenly.
- Next, heat a pan or kadai, add oil followed by crushed chilies and garlic.
- Let the raw smell goes, add gram flour till it gives a nice nutty aroma.
- add chopped onion, and grounded dry spices, asafoetida, salt, and potato,
- Let this mixture cool.
- Now, make an equal sized ball of the dough ( approx 6)
- Roll into a small circle and fill the stuffing and close the mouth of the circle and make it flat by pressing evenly.
- Next Heat oil to deep fry. Let the oil heat well on high flame put kachoris and flip and remove uncooked, ie. when color o coating still white.
- Once done, add a little more oil to the same kadai to lower the temperature and low the flame, now on low flame fry kachoris till golden brown from both the side. Keep in mind that it should be fried on low flame.