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KACHORI

Kachori is a spicy snack popular in various parts of India including Uttar Pradesh, Rajasthan, Delhi, Maharashtra, Madhya Pradesh, Gujarat, Bengal and Orissa.


Kachori is supposed to have originated in Uttar Pradesh or Rajasthan. In these states it is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices.


In Gujarat, it is usually a round ball made of flour and dough filled with a stuffing of yellowmoong dal, black pepper, red chili powder, and ginger paste.


In Delhi it is often served as a chaat. Also Delhi has another kind of kachori, called 'Khastakachori' or 'Raj Kachori'.


A variant includes sweet upwas (fast) kachori, made with potato, coconut, and sugar. Kachoris are often served with a chutney, often made from tamarind, mint, or coriander. Another variant is fried and stuffed with pulses (urad and moong especially) and it is generally found in Kutch region in Gujarat. A kachori stuffed with peas is a delicacy in Bengal.

INGREDIENTS
  • Singhare or Kuttu Flour - 200 gms or 1 cup.
  • Potato - 4 (boiled)
  • Green Chilli - 1 (chopped)
  • Ginger - 1 inch (grated)
  • Black pepper - 1/4 tea spoon
  • Amchoor - 1/4 tea spoon (optional)
  • Saindha salt - 1 tea spoon
  • Oil or Ghee - to fry


PREPARATION
  • Sieve the flour and add salt, 2 tea spoon oil and knead it. Peel boiled potatoes and mash it well with green chilli, ginger, black pepper, amchoor powder, and saindha salt. This mash will be used as a filler for the Kachori. Make small balls of the dough.
  • Take one ball, press it with your hands and make a dent into it. Fill it with the 1 table spoon filler and fold from the edges. Increase the size of the kachoris by pressing it with hands. Repeat the step with rest of the balls.
  • Take a deep pan and heat oil or ghee into it. Put 3-4 kachoris in one time into the pan and fry them by flipping the sides continuously, till they turn brown in colour. Take them out on a plate and fry rest of the kachoris in the same manner. Hot and crispy SingharaKachori is ready. You can serve with Alookisabzi or curd.

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