If your heart and soul asks for Kachori while having .. then for your next tea time try out this recipe.
When in India especially in Mumbai, one snack that I would regularly have with tea was “Kachori”:)…
My mother would buy them on her way back home from office and I used to gladly have 2-3 of them at a time:)). But well that number of consuming 2-3 kachoris at a time has become too much for me now :o:o
From my collection of recipes I found out I had the recipe for preparing masala kachori. And here’s how I prepared them at home 🙂
Recipe
Ingredients Used?
For Dough-
2 cups maida
1-2tbsp curd more if required
2tbsp gheeoil
1tsp red chilly powder
For Masala Stuffing-
1 cup Besan
1tsp ginger-garlic paste
1tsp turmeric powder
1tsp red chilly powder or as per taste
1tsp coriander powder
Garam Masala: I used 12tsp of Kitchen King garam masala
and a pinch of my home-made garam masala
14 cup chopped coriander
12 tsp dry mango powder
Salt and Sugar to taste
Oil for Frying
How I Prepared It?
Mix maida with some salt and red chilli powder. Combine ghee with the maida mixture. Add curd and knead this mixture to a stiff dough.
For Preparing the Masala Stuffing:
In a saucepan, heat some oil. Add the ginger-garlic paste, turmeric and saute for some time. To this add the red chilly powder, coriander powder, chopped coriander, salt, the garam masalas and Besan. Roast this besan mixture for 2-3mins. Sprinkle some water over it. The mixture will become lumpy. After this point the mixture needs to be constantly stirred till all the water dries up. This needed my half n hour of time…
At this point add dry mango powder and sugar. Adjust the flavours as per your taste.
And set it aside to cool.
Divide the dough in equal parts. I made 12 parts of it . Flatten it either with your hand or a rolling pin. Add the masala in between. Apply some water to the edges and seal it. Flatten it again, being careful not to allow any opening or cracks. To avoid cracks, I always kept the dough moist by keeping it covered.
Now with the last step, deep frying of these kachoris. These should be fried on a very low flame also ensuring at the same time that the oil is hot.
Overall preparing it was one tiresome task but, savouring it with tea alongwith my family members, who were even more excited to have it..made all the difference and just vaporized my tiredness :):)
