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.
If you like stuffed kachori, you should try this Pea (matar) stuffed kachori and you will likely love it too.