Kachori is versatile as it is relished as both a breakfast snack as well as a side-dish in Indian meals.They can be served with ketchup, green chutney or meethi chutney (tamarind chutney)
A kachori is a puffed puri which is crispy outside and hollow inside as the filling sticks to the crust. It is filled with a flavourful urad dal mixture and deep fried on a slow flame. You have to be patient as it takes time to cook inside and get that crispy crust outside.
Kachoris can be stored in an air tight container for 2 to 3 days.
Urad Dal Kachori
(Makes appox. 15 kachoris)
For the dough:
2 cups plain flour (maida)
1/2 teaspoon carrom seeds (ajwain)
1/2 teaspoon baking soda
1 teaspoon salt
1 cup water (approx. to knead)
1 tablespoon oil
For the stuffing:
3/4 cup skinned urad dal / split black gram
1 teaspoon coriander seeds
1 dry red chilli
1/2 teaspoon saunf / sombu
1 1/2 teaspoons cumin seeds
2 small green chillies
1 tablespoon coriander leaves
1 1/2 tablespoons oil
Salt to taste
Oil for deep frying
1. Soak urad dal in water for 2 hours.
2. Drain water from the urad dal, add green chillies, coriander leaves and coarsely grind them.
3. Roast the coriander seeds, dry red chilli, saunf, cumin seeds and coarsely grind them.
4. Heat 1 1/2 tablespoons oil in a non-stick pan, add the urad dal mixture and roasted masala. Fry till the urad dal becomes dry and light brown in color. Let it cool.
5. To prepare the dough, take maida in a large bowl, add ajwain, salt, baking soda, oil and mix well. Add water little at a time and knead the dough smooth and firm.
6. Take the dough and make small balls. Take a ball, roll it into a small puri. Add 2 spoons stuffing, close from all sides and roll it little bit. Repeat with the remaining balls.
7. Heat oil in a kadai for deep frying, Drop the kachori carefully into the oil. After few seconds lower the flame to medium low heat and fry till crisp and golden.
8. Remove onto a paper towel. Serve hot with chutney you prefer or you can eat it as it is!