Kachori is a traditional food, which is specially prepare on special occasion such as festivals, parties or any get together. It is one of the favorite dish of everyone, you know why? Because of its crunchy, crispy and spicy taste. Let’s have a look of this Kachori, definitely you will like it.
Ingredients for Besan Kachori:
Flour (Maida) - 02 cups,
Oil - 02 cups,
Salt to taste.
For Stuffing-
Gram flour (Besan) - 1/2 cup,
Green chilli (chopped) - 02 tsp.,
Ginger paste - 01 tsp.,
Fennel (crushed) - 01 tsp.,
Cumin - 01 tsp.,
Asafetida - 01 pinch,
Garam masala - 01 tsp.,
Dry mango powder (Amchur) - 01 tsp.,
Coriander powder - 1/2 tsp.,
Chilli powder - 1/2 tsp.,
Oil for frying,
Salt to taste.
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How to Make Crispy Besan Kachori:
Take flour in a shallow pot, add oil or melt ghee and salt. Mix it well, now add water and make a soft dough. Keep the dough aside covered with wet muslin cloth.
Now take a kadai, heat 2 tsp. oil, add cumin and asafetida stir it, now add ginger paste, green chilli red chilli powder and rest of above written spices stir well, cook for 2-3 minutes.
Now add besan and aamchur powder, cook for 3-4 minutes. When the smell comes out from the mixture, turn off the gas. Now stuffing is ready.
Now add besan and aamchur powder, cook for 3-4 minutes. When the smell comes out from the mixture, turn off the gas. Now stuffing is ready.
Now take dough, divide the dough into equal parts, make small balls. Now make the puri of each balls. Place one tsp. of filling on to diskette.
Cover the filling with dough by slowly stretching over the filling, and make it in shape of potli, seal the edges tightly. Gently press the kachori with the help of palm instead of rolling it on. Do the same with rest of the kachori.
Cover the filling with dough by slowly stretching over the filling, and make it in shape of potli, seal the edges tightly. Gently press the kachori with the help of palm instead of rolling it on. Do the same with rest of the kachori.
Now heat oil in a kadai, deep fry kachori on high heat for few minutes then flip it upside down and fry on low heat for 4-5 minutes till it golden brown and crisp. Do the same with all kachories. Take out them on tissue paper. Do plating and serve hot with sweet chutney or pickle. You may store in a air tight jar, and use it for one week.
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