Indian food is full of flavours and no secret that it offers so much of variety that if you decide to eat a new dish every day, you won’t get chance to repeat same dish in years to come. Today am sharing this thing called Kachori (कचौरी), which is basically a flour based flat bread with stuffing in it and deep fried. The stuffing can be of numerous things, though its normally potatoes or lentils (dal). Speaking of lentils, normally moong is used, however in my recipe I have used Urad dal.
This recipe is divided into two parts, making the dough and getting the filling ready. Though making the kachori does not take more than 30-35 mins, these can not be made promptly as time goes in soaking the dal which is used in the filling.
This recipe is actually not even mine, but it’s my mum’s and I am only passing her legacy to wider audience.
These kachories go best with Aloo / Potato curry or with Kheer, or can be eaten on its own with Tea / coffee. I love having these with my tea.
Another great thing about these kachories is that these can last for 2-3 days with out any preservative and hence suited for picnic or travel.
While making Kachori, the trick is to get crisp and flaky surface and soft filling with care to not over cook / burn it. Hence, care should be exercised on its frying, the heat should be low to medium and this also adds time to whole cooking process.
Likewise, the dough ball used to make a given kachori needs to be of just the right size, excessive filling with too thin layer of dough will lead to over cooking of surface and hard kachori, and if layer is made thick, then the inside won’t be cooked properly.
Preparation of dough is important to get the right level of thikness to Kachori, as stated above improper thickness will lead to improper results.
Step by step recipe of making Kachori is below.
| Prep Time | 30 Mins |
| Cook Time | 20 Mins |
| Passive Time | 5-6 Hours for soaking |
| Servings |
|
- 1.5 Cup Whole Wheat Flour
- 1/2 Teaspoon Salt
- 2 Tablespoon Oil
- 1/2 Cup Split Black lentils/ Dhuli Urad dal
- 1 Tablespoon Ghee / Clarified Butter
- 1 Teaspoon Cumin Seeds
- 1/2 Teaspoon Turmeric Powder
- 1 Teaspoon Coriander Powder
- 1/3 Teaspoon Red Chilli Powder
- 1 Teaspoon Fennel Seeds Crushed
- 1/2 Teaspoon Dry Mango Powder / Amchur
- 1/3 Teaspoon Garam Masala Powder
- 1/3 Teaspoon Asafoetida
- 1 Teaspoon Salt As Per Taste
- Oil For Deep Frying
Ingredients
For Dough
For Stuffing
|
- Wash and Soak Urad dal in enough water for at least 5 hours. After that drain the water and coarsely grind the dal in a grinding jar with little water.
- Heat a heavy bottom pan over medium heat and add ghee/oil to it. When oil is hot enough, add Asafoetida and cumin seeds. Once they crackle add dal paste to it and sauté continuously.
- Roast the dal till it start leaving oil over low medium heat. This process will take approximately 20-25 minutes.
- Add all the spices to it and sauté again for 2-3 minutes. Switch off the heat and let it cool completely. Our stuffing for Kachori is ready.
- Take a pan and add wheat flour, salt and oil to it. With the help of Luke warm water, make a soft dough of it and keep it aside for 10 minutes.
- Divide the dough into equal parts and make rounds of it. With the help of thumb, make space in the centre of balls, and put 1 tablespoon of stuffing into it. Seal it again and roll into a 1.5-2 inch diameter circle. Make all the kachori by repeating this step. (Check the video at the bottom of the page).
- Heat oil in a pan / kadhai and deep fry the kachori till they are golden in colour. Take the kachori out and keep on kitchen towel.
- Serve these Kachories hot and enjoy with aloo sabji or kheer or on their own.
- Always fry them on medium heat. Kachories will be crispy and tasty.
- The dough should be neither too soft nor too tight.
- Always roast the dal till it start leaving oil otherwise you’ll feel raw taste.
If you like stuffed kachori, you should try this Pea (matar) stuffed kachori and you will likely love it too.
Looks delicious Meenu!
Thank you Sandhya 😀