Kachori is a popular snack in the North India similar to what is bajji/vada to South India. This deep fried snack is a round ball which has a flaky covering made of maida flour with a spicy, dry filling of urad dal/moong dal. There are many variations to the fillings. Fillings can be made according to one's choice and taste. I first tasted kachori at Janpath market during first visit to Delhi. We were feeling hungry and I told my sister that I need to eat first before I can shop any more. It was then my brother-in-law suggested Kachoris and a vendor was just near us in his bicyle. Kachoris was served in the leaf bowls along with a potato gravy. First bite, I just loved it. Seeing the size of the kachori, I thought I can have only one but finished with 3. It was absolutely tasty. After that, my husband used to get this from a North Indian bakery near his office. Once I decided to give it a try. I used half and half of maida and wheat flour instead of using only maida. Inspite of using atta, the outer cover was flaky. I got decent kachoris if not the best.
For outer cover
All pupose flour/Maida - 1 cup
Wheat flour/Atta - 1 cup
Ghee - 2 tblspn ( Don't melt the ghee)
Cold water - 3 tblspn
Ajwain - 1 tpsn
Mix flour,ghee, salt and ajwain till the flour resembles bread crumbs. Slowly add water to make a dry dough. Don't knead it. Just bring together the flour and make a dough. This is essential to get the flaky crust. Cover and keep it aside for 30 minutes.
Urad dal - 4 tblspn
Cumin - 1 tspn
Fennel seeds - 1 tblspn
Green chilly - 2 nos
Red chilli powder -1/2 tspn
Coriander + mint - a handful
amchur powder - 1/2 tspn
Oil for deep frying
Soak urad dal in hot water for half an hour. Else you can soak it in cold water for 2 hours.Drain the urad dal and grind it coarsely with out adding water.
Roast cumin, fennel seeds for a minute. Roast green chilly , coriander and mint in a teaspoon of oil till the leaves wilt.
Grind the roasted ingredients along with salt, red chilli powder with out water. Mix the ground masala to the urad dal paste. Heat a tablespoon of oil and saute the filling. Don't make it dry, it should be moist.
Preparing the kachori
Pinch off a lime sized dough. Press the dough with your fingers to the shape of a poori. Let theedge of the poori be thin compared to the centre. Place a tablespoon of the filling. Gather the edges and shape into kachoris. Heat oil in a kadai till hot. Lower the heat to medium and deep fry the kachoris till golden brown. Serve with mint chutney or sweet tamarind chutney.
This is off to WYF:Tea Time Snacks hosted by EC.