Kachori, the perfect spicy snack !!!

The kachori is supposed to have originated from Rajasthan.

There are several types of Kachori like Shegaon Kachori (Maharashtra), Lilva Kachori (Gujarat), Matar Kachori, Daal Kachori, Pyaz ki Kachori and Khasta Kachori.

This is mostly a north & west Indian snack which is tasty & spicy.

Today I cooked Khasta Kachori with Imli Chatni....

Cooking is an art which comes naturally to some, like me, others need to learn this skill, only if they have deep interest !!!

Interest makes learning easier & quicker.

Let me share my recipe, try it when you desire to cook ...

Ingredients are highlighted in blue color, if you want you can note them down before starting.

1. Take Urad dal (Split black gram) 1/2 cup. Soak the dal in water for 2 hours. (You can keep it soaked for one night as well)
2. Take 2 cups of Refined flour (Maida) for 12 Kahoris. Mix the flour, salt (as per taste) & baking powder (1/2 spoon). Add 4 tblspns of refined oil & mix it well using hand till oil disappears in the flour. [Hint: Add ghee instead of oil if you are not calorie cautious, to add more taste. ] With water, prepare a soft dough (maida gondna). Cover with a moist cloth & keep aside for sometime. [Hint: To check whether the dough has enough salt or not make a tiny ball out of it & put it in hot oil kept for deep fry, take it out once it is hard & crispy, taste it and if required add more salt to the dough.]
3. Take the Urad dal out of water and grind it coarsely (rough, not very fine) with little water.
4. Prepare Stuffing: Heat oil in kadai. Add chopped ginger (1 inch), chopped green chillies (3/4 pieces or as per taste), Hing (asafoetida) a pinch, Dhaniya powder (Coriander powder) 1 tspn, Jeera powder (Cumin powder) 1/2 tspn, Red chilli powder (Lal mich powder) 1/2 tspn, Soaf powder (Fennel powder) 1/2 tpsn and stir well. Add dal and cook it till it dries up. Add sugar (1 tspn) and salt (as per taste) and mix well. Remove the mixture from kadai & let it cool for some time.
5. Now take the flour dough and make 12 equal balls out of it. Flatten each ball with your fingers & mold it like a small bowl. Make the edges thinner. Place little stuffing in center and bring the edges together to enclose it and form a ball. Flatten slightly & roll into small discs. [Hint: The stuffing shouldn't come out of the balls while rolling it, no need to flatten it more if you think the stuffing will come out while deep frying]
6. Heat Oil in Kadai. Fry the kachoris on slow flame till they are golden brown in color.[Hint: If the flame is high, the kachoris won't be cooked completely from inside. Keep moving them, when you put it in oil, so that it becomes well puffed & crispy]
7. Garnish is with green chillies, chopped onions, dhaniya/pudina leaves. Serve with tamarind (imli) Chutney or tomato soss.