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Kachori
Ingredients:
For the Dough:
- 2 cups all-purpose flour (maida)
- 3 tablespoons ghee (clarified butter)
- A pinch of salt
- Water for kneading stiff dough
For the Filling:
- 1 cup sattu (roasted gram flour)
- 1 onion, finely chopped
- 3 green chilies, finely chopped
- 1/2 inch piece of ginger, grated
- 1/2 teaspoon carom seeds (ajwain)
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon roasted cumin seeds (jeera)
- 1/2 teaspoon fennel seeds (saunf)
- 1 teaspoon sugar
- Salt to taste
- 2 tablespoons mustard oil
- Water for binding
Instructions:
For the Dough:
- In a mixing bowl, combine the all-purpose flour, a pinch of salt, and ghee.
- Gradually add water while kneading to form a firm and smooth dough. Cover the dough with a damp cloth and set it aside to rest for about 15-20 mins.
For the Filling:
- In a mixing bowl, combine the sattu, with all the other ingredients for filling.
- Mix everything well and gradually add a little water to bind the mixture. You should have a crumbly and slightly moist filling.
To Make Kachori:
- Divide the dough into equal-sized balls, about the size of a small lemon.
- Take one dough ball and roll it out into a small disc (about 3-4 inches in diameter) on a lightly floured surface.
- Place a spoonful of the sattu filling in the center of the disc.
- Carefully gather the edges of the dough to cover the filling, creating a small pouch or ball. Ensure there are no openings.
- Gently press down on the filled dough ball to flatten it slightly.
- Heat oil in a kadai over medium heat. Carefully slide the stuffed kachori into the hot oil.
- Fry it until it becomes golden brown and crispy, turning it occasionally to ensure even frying. This should take about 10 to 12 mins on moderately low flame.
- Once the kachori is done, remove it from the oil using a slotted spoon and drain excess oil by placing it on a paper towel.
- Repeat the process for the remaining dough balls and filling.
