- Maida (all purpose flour) 2 cups
- ½ tablespoon salt
- Ghee ½ cup
- Water as required
- Moong dal ½ cup
- Ghee 1 tablespoon
- Half tablespoon all masala, red chili powder, coriander, turmeric, cumin, dry ginger, mango
- Fennel seed 1 tbsp (crushed nicely)
- Salt – according to taste
- A pinch of asafetida
- ½ liter oil
The kachori is an Indian snack and it is a popular snack. On the occasion of Diwali people prepare snacks at home and serve it with green chutney or sauce. It tastes really nice and has a great aroma.
Prepare the Dough
- For preparing the dough, first, take all purpose flour. Now add a half tablespoon salt and ghee in it. Mix the madam, oil, and salt in dry state nicely.
- This step is important because this will make the Kachori crispy. Add all ingredients in the dry state and little amount of water in maida to prepare a tight dough. Cover the dough with a muslin cloth and leave it for half an hour.
Prepare the Filling
- Soak moong dal in water for 2 hours. After that drain the water and in a blender grind dal in grinder nicely.
- Take a pan and keep it on the stove. Put a little ghee in it. Add all spices mention above one by one. Add ground moong dal in the pan and saute it nicely. While roasting all the ingredients, you have to make sure spices do not born; otherwise, it will be a bitter taste to the stuffing.
- Remove the pan from the stove and let it get cool. Once the mixture is cool enough to touch make a small ball of the mix. You can grease your palm for smooth ball preparation.
Make Kachori with Stuffing
- Take the dough and cut it into small equal portions. Make softballs from each portion and with your hand slightly prepare a groove in the ball where you will fill the stuffing. It is the same way how we prepare stuffed parathas.
- You can also use a rolling pin to flatten the dough ball and add stuffing in it. Keep the edges thick. Once the filling is done, flatten the ball to give it the shape of a kachori.
- Once you have prepared the required amount of kachori, it is the time to fry it. Take a frying pan, put around a half liter of oil in it. You can use rice bran oil or refined oil for frying.
- Fry Kachori at low heat one by one for even cooking. Once the kachori has got its color golden brown, remove it from pan and keep it in a plate with tissue paper so that excess oil is absorbed. Now serve kachori with green chutney or sauce.
- While preparing the stuffing and frying kachori to keep the temperature medium to low.
- Check the taste of stuffing and you can add spices according to your taste.