Kachori (कचोरी) | Khasta Kachori Recipe in 45 Min
Kachoris are a type of fried snack that are popular in India and many parts of South Asia. They are made with a variety of fillings, ranging from spicy lentils to sweetened mashed potatoes, and are encased in a dough made from flour and spices. Kachoris are a versatile snack that can be eaten at any time of the day and are often served as a street food or at celebrations and festivals.
The origins of kachoris are disputed, with some claiming they originated in Rajasthan, while others believe they hail from Uttar Pradesh. Regardless of their exact origins, it is clear that kachoris have been enjoyed for centuries and have become an integral part of Indian cuisine.
There are many different types of kachoris, each with its own unique filling and flavor. One popular type is the spicy lentil kachori, which is filled with a mixture of lentils, spices, and herbs. Another popular type is the sweetened mashed potato kachori, which is filled with a mixture of mashed potatoes, sugar, and spices. There are also kachoris filled with paneer (Indian cheese), chana masala (spiced chickpeas), and even chocolate and nuts.
Making kachoris at home can be a bit time-consuming, as the dough needs to be rolled out and the filling prepared before the kachoris are fried. However, the result is well worth the effort, as homemade kachoris are fresher and more flavorful than store-bought ones. To make kachoris at home, ingredients you will need:
Ingredients:
- 2 cups flour
- 1 tsp salt
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1/2 tsp coriander seeds
- 1/2 tsp ajwain seeds
- 1/2 tsp fenugreek seeds
- 1/2 cup ghee (clarified butter)
- Water, as needed
- Filling of your choice
- Oil, for frying
To make the Kachori dough, mix together the flour, salt, cumin seeds, fennel seeds, coriander seeds, ajwain seeds, and fenugreek seeds in a large bowl. Add the ghee and mix well until the mixture resembles breadcrumbs. Slowly add water, a little at a time, until the dough comes together in a smooth ball. Cover the dough with a damp cloth and set aside for 30 minutes.
While the dough is resting, prepare your filling of choice. For a spicy lentil filling, mix together 1 cup cooked lentils, 1/2 cup grated onion, 1/4 cup chopped cilantro, 1 tsp each cumin seeds and garam masala, and salt to taste. For a sweetened mashed potato filling, mix together 2 cups mashed potatoes, 1/2 cup sugar, 1 tsp cardamom powder, and a pinch of salt.
Once the dough and filling are ready, it’s time to assemble the kachoris. Divide the dough into small balls, about the size of a golf ball. On a lightly floured surface, roll out each ball into a circle about 4 inches in diameter. Place a spoonful of filling in the center of the circle and fold the dough over the filling to form a half-moon shape. Pinch the edges together to seal the filling inside.
Heat a pan of oil over medium heat. Once the oil is hot, carefully place a few kachoris into the pan and fry until golden brown on both sides. Remove the kachoris from the oil and drain on paper towels. Repeat with the remaining kachoris.
Enjoy the delicious and mouth-watering kachoris with your favorite chutney or sauce and savor the flavors of this classic Indian snack. Whether you choose to serve these treats at a special occasion or just as an afternoon snack, you are sure to have an unforgettable experience.
Serve the kachoris and Eat The Bakasur Way ..