2 cups All purpose flour
1/4 cup Oil/ghee (I've used ghee)
Pinch of salt
Water for kneading
4 Onions, finely chopped
2 tsp Coriander seeds
5-6 Garlic pods, finely chopped
1"inch Ginger, finely chopped
3-4 Green chillies
1 tsp Red chilli powder
1 tsp Fennel seeds
1 tsp Onion seeds
1 tsp Mango powder (amchor)
1 tbsp Bengal gram (besan)
1 tbsp Coriander leaves, finely chopped
Pinch of hing
Salt to taste
Oil for deep frying
In a bowl, combine flour, ghee, salt with water and knead well to make a soft and smooth dough. For better results knead the dough for 10-12 minutes. Cover and keep the dough aside for 1/2 hour. Divide the dough into 12 equal parts and cover those balls with a damp cloth to retain the moisture.
To prepare the Filling:
Heat oil in a pan and add hing, onion seeds, fennel seeds, coriander seeds, green chillies, garlic, ginger and fry for a minute. Add onions and saute till light brown. Add gram flour, chopped coriander leaves, red chilli powder, mango powder and mix well. Cook for 2-3 minutes until the mixture is absolutely dry. Switch off the heat and let this mix cool.
To prepare the Kachoris:
Put flour on your hands and roll out the small balls into a 2" inch diameter round shape. Then slightly give it a bowl shape. Fill the center with 2 tsp onion mixture.
Then gather the edges and seal.
Now again roll out the filled kachoris with light hand by ensuring the filling doesn't ooze out.
Make 2-3 kachoris in batches and deep fry in medium temperature oil. Within few minutes the kachoris will swell then flip it over. Fry till both the sides are golden brown. Remove from oil and let these kachoris cool for a minute. Serve these kachoris with Tamarind-Date chutney and enjoy this hot snack. Later these kachoris can be stored in an air tight container for a week.
User Comments & Tips:
- First heat oil in high flame then lower the flame for evenly fried kachoris. You can check if the oil is at right temperature, by pinching a very small dough and dropping it in the oil. Ideally it should rise up slowly.
- Never fry the kachoris in piping hot oil otherwise the outer crust will be cooked quickly and inside will remain uncooked.
150 gms Tamarind (without seeds)
100 gms Dates
10 gms Jaggery
2 1/2 cups water
1 tsp Cumin seeds (roast & grind to powder)
1 tsp Salt
1 tsp Red chilly powder
Soak the tamarind in 1/2 cup water for more than 1 hour. In another bowl soak the seedless dates in 1/2 cup water for an hour. Now mash the tamarind water to get the pulp. On the other hand make the pulp of dates in a blender and mix well with tamarind pulp. Add water, jaggery, salt, chilly powder and boil the liquid for 15 minutes. Check the consistency, if you like it little watery then remove from heat. Otherwise for thick consistency let this cook for another 5-7 minutes. Remove from heat and add cumin powder and stir well. Let this cool and then it can be stored and use later as and when needed.