Recently, a shop named ‘kachori junction’ opened near our house. He sells such delectable kachoris and samosas that many a times I had a strong temptation to eat them. But the problem with that shop is, either it remains closed most of the time or you have to wait for your turn to get kachoris as his kachoris are always in demand and there are many people like me who are addicted to his kachoris. Then you start feeling like a person who is on drugs and is deprived of them ?.
Fed up with this waiting, I decided to make kachoris on my own. I was a bit skeptical initially, but my urge to eat kachoris was very strong. Moreover, I like to challenge myself especially when it comes to food. Experimenting something I haven’t done before gives me immense pleasure. So what, if you fail, even that is going to teach you something. That is my motto.
My kids love onion kachori. So I thought of trying that only. I went to that shop to buy kachoris. As usual a long waiting period. I thought of utilizing it. While he was making kachoris, I observed him intensely. Then I tried to make them. I mixed up his kachoris and mine. Taste wise both were almost identical but the size was different, mine being smaller. This gave me a boost and next day I again made Kachoris as I hadn’t clicked pics that day. Now I’m surely going to make it on holi.
Try out yourself. Make n serve these homemade kachoris and gujhiya to your guests on holi.
Kachori Dough Ingredients
|Maida ||2 cups|
|Carom seeds/ajwain||½ teaspoon|
|Baking soda||½ teaspoon|
|Water ||½ cup|
Kachori Filling Ingredients
|Onion ||2 cups, finely chopped|
|Green chillies ||2, finely chopped|
|Cumin seeds ||1 tsp|
|Kalonji/Nigella Seeds||1 tsp
|Saunf/Fennel Seeds ||1 tsp|
|Tej Patta/Bay Leaf||2|
|Besan ||2 tbsps|
|Red Chilli Powder||1 tsp|
|Coriander Powder||1 tsp|
|Garam masala ||½ tsp|
|Salt||acc to taste|
|Oil||1 tbsp+ to fry|
- In a mixing bowl, shift all purpose flour, salt and baking soda. Add carom seeds and ghee. Mix everything well with hand. It should look like crumb.
- Gradually add water and knead to make a semi soft dough.
- Cover with a moist cloth and keep aside for 15-20 minutes.
- In the meanwhile prepare the filing.
- Heat oil in a pan. Add cumin seeds, asafoetida, kalonji, fennel seeds, bay leaves, green chilies, and onions. Saute till onion turns slightly brown.
- Add gram flour/besan, red chilli powder,garam masala, coriander powder and salt.
- Saute further for 2-3 minutes.
- Take off the heat and let the mixture cool down.
- Now divide the dough into equal parts and make balls of all the parts.
- Roll out into small puris so that they are thicker in the centre and thinner around the edges.
- Place a spoonful of filling in the centre and bring the edges together to form a ball.
- Flatten slightly with hand or rolling pin taking care that filling should not come out.
- Heat sufficient oil in a wok and deep fry kachoris on low heat till golden brown from all sides. Drain on a napkin to remove excess oil.
- Serve with green chutney and tamarind chutney or aloo ki sabzi.