Kachori or Kachauri or Kachodi is a spicy snack popular in various parts India and Pakistan. It is very tasty and deep fried snack, hence comes with lot of calories, but for a yummy snack like this, anyone can compromise on that part and can go for a run after having these.
For the dough:
All purpose flour – 1 cup
Ghee – 2 Tbsp
Salt – to taste
Water – to knead
Oil – for deep frying
For the filling:
Fresh peas or frozen ones - 1 cup
Fennel seeds – ½ tsp
Green chilli – 1
Ginger – ½ inch piece
Red chilli powder – as per taste
Coriander leaves – 2 tbsp
Salt – to taste
Garam masala powder – ¼ tsp
Coriander powder – ½ tsp
Anardanna powder – ½ tbsp
Hing – a pinch
Oil – 2 tsp
For the dough : Add salt to the flour and mix it well. Then add ghee to the flour and crumble it well so that it mixes with the flour well. Add water little by little to the flour and knead into dough. The dough should be tight and keep it closed with a damp cloth at all times and let it rest for ½ hour.
For the filling: Boil the peas and grind peas, add roasted fennel seeds, green chilli and ginger . In a kadai heat oil and add hing to it. Now add the ground peas mixture, red chilli powder, coriander leaves, salt and cook for a 2 minutes or more till the raw smell disappears. Let it cool.
How to proceed:
Knead the dough once more. Make puri size balls of them and flatten them with your hand to make a cup.
Put around 1 to 1 ½ tsp of the filling into it and close it slowly around the edges to make into a ball again. Take the excess dough out and flatten them lightly against your palm.
Slip them slowly into the hot oil and deep fry till they float on top and the sizzling of the oil reduces. You can cook 2 kachoris at a time. Drain on an absorbent paper.
Serve hot with coriander and mint chutney/ Emli ki chutney or top them with thick fresh curd and sprinkle chat masala on top of them.
Store in an air tight container for later use.