Kachoris are fried snack filled with moong dal and spices and deep fried. It is native to Marwari’s , the traders who needed to travel for days together and had to carry something that was filling and would stay for a longer time. Hence the marwari women came up with Kachoris. Kachori or Kachodi are called Khasta Kachori . There is a version of stuffing made with Urad dal too. Here I made a mix of both and the other cover is made with whole wheat opposed to flour that is normally used.
Need –
- For Dough – Aata/ Wheat Flour -1 cup
- Maida / All purpose flour – 1/2 cup
- Salt
- Ghee – 2 tsp
- Cold water
- For filling:
- Urad Dal – 1/2 cup
- Yellow moong dal – 1/2 cup
- Green chilli – 1
- Jeera – 1 tsp
- Red chilli powder – 1/2 tsp
- Amchur powder – 1 tsp
- Turmeric powder – 1 tsp
- Salt
- Jeera Dhania powder – 1/2 tsp
- Fennel seeds – 1/2 tsp crushed
- Ghee- 3 tbsp
Process –
- Soak moong and urad dal for 2 hours.
- Kneed data, maida, salt and ghee with water and form a dough. Cover and keep to aside.
- Drain water from dal and grind it coarsely but not into powder or a paste.
- In a pan take 1 tbsp ghee , temper jeera , add green chilli , fennel seeds and the spices. Now add the ground mix, salt and mix well. Cool and make 6-7 small balls out the balls.
- Similarly make 6-7 balls of the dough. Take a ball and shape like a cup , keep the filling inside and pleat it, bring ends together and press. Flatten the kachori a bit.
- Another way is to roll the dough into a thin disc , place the filling and pleat similar to a momo or a bao bun. press it down or roll it to 1 inch thickness.
- You could now fry the kachoris or apply melted ghee around the kachoris and bake in a preheated oven at 180 degree C for 25-30 minutes depending on your oven till nice golden brown.
- Serve with rasedar aalu or green and imli chutney.
TamarindtoAmchur 