Kachori

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:

1. In a mixing bowl, combine the all-purpose flour, a pinch of salt, and ghee.
2. 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:

1. In a mixing bowl, combine the sattu, with all the other ingredients for filling.
2. 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:

1. Divide the dough into equal-sized balls, about the size of a small lemon.
2. Take one dough ball and roll it out into a small disc (about 3-4 inches in diameter) on a lightly floured surface.
3. Place a spoonful of the sattu filling in the center of the disc.
4. Carefully gather the edges of the dough to cover the filling, creating a small pouch or ball. Ensure there are no openings.
5. Gently press down on the filled dough ball to flatten it slightly.
6. Heat oil in a kadai over medium heat. Carefully slide the stuffed kachori into the hot oil.
7. 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.
8. 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.
9. Repeat the process for the remaining dough balls and filling.