Rajasthani Kachori

Rajasthani Kachori is a puffed Indian spicy flatbread , which is like a poori , but more crisp , thick and with a hard flaky crust .

When we talk of Kachori we immediately think of the Rajasthani Moong Dal Kachori. The Moong Dal Kachori is made in different ways. One where we grind the dal and make pakoras, and then grind and make the stuffing, two where we roast the soaked dal. I have tried both versions and it’s hard for me to decide which one is better! Both the kachoris have a different flavour and they both are from the same state Rajasthan.

Rajasthan has a variety of kachoris to offer. Pyaaz Ki Kachori,Aloo ki Kachori , Mava Kachori . The crust is almost the same, it is the stuffing that varies. We get awesome kachoris in Delhi too and they are served with Aloo Ki sabzi, then we get kachoris served with chutneys. Raj Kachori is a special Kachori that is stuffed with Bhalla papdi, lots of chutneys and creamy yoghurt. We have kachoris from Madhya Pradesh, we have kachoris from Gujarat too. I’m sure you must have heard about the Leelva kachori which is world-famous and made with fresh pigeon peas. But today’s kachori is from Rajasthan as I’m posting dishes from Rajasthan under the theme pick one make three.

Rajasthani Kachori

Ingredients

Crust

2 cups maida / all-purpose flour
1/4 cup oil
1/2 tsp salt

Stuffing

1/2 cup moong dal, soaked for 2 hours
1 tbsp oil
1/2 tsp cumin seeds
1/4 tsp fennel powder
Pinch asafoetida
1 tsp coriander seeds, coarsely crushed
1/4 tsp red chilly powder
2 green chillies, finely chopped
2 tbsp fresh coriander leaves, chopped
1/2 tsp ginger powder
1/4 tsp garam masala
Salt to taste

Method

Crust

Take maida in a big bowl, add salt and oil and mix well.
Gradually add water and knead soft dough same as required for making chapatti.
Don’t knead the dough too much.
Cover the dough and keep it aside for 15-20 minutes.
Meanwhile, prepare the stuffing.

Stuffing

Coarsely ground the soaked moong dal. Preheat pan and add 3-4 tbsp oil in it.
When oil is sufficiently hot, add cumin seeds , let crackle.
Add asafoetida, green chilly, coriander seeds, fennel powder and saute the spices for few minutes.
Now add grounded dal, salt, garam masala, ginger powder and red chilly powder.
Mix all ingredients really well.
Stir constantly and cook dal until it dries up and nice aroma cones.
if dal sticks to the bottom of pan then add some more oil).
Remove the roasted dal in a bowl so that it cools quickly.

Making the Kachoris

Take a little amount of dough, equal to the size of lemon, and roll giving it a round shape.
Take a dough ball and flatten it with help of your fingers giving it a shape like a bowl.
Now fill this bowl with 1 tsp stuffing and lift from all sides for sealing the stuffing.
Similarly, prepare all kachoris.

Frying the Kachori’s

Preheat oil in a wok for frying kachoris.
Oil should be medium hot for frying kachoris.
Roll the stuffed dough ball with your hand or fingers gently into thick kachori.
Fry the kachori in medium hot oil.
Place as many kachoris as possible in the wok at one time.
Flip the side when kachoris turn puffy and are slightly brown from beneath.
Keep flipping the kachoris and fry until they turn golden brown in colour.
Keep the flame low to medium, to get crunchy and crusty kachoris.
Once the kachoris are crisp and golden remove them on absorbent paper.
Serve hot!

Print Pin

Rajasthani Kachori

Rajasthani Kachori is a puffed Indian spicy flatbread , which is like a poori , but more crisp , thick and with a hard flaky crust .

Course Breakfast, Snack, Tea Time

Cuisine Indian Cuisine

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 3 hours hours

Ingredients

Crust

• 2 cups maida / all purpose flour
• 1/4 cup oil
• 1/2 tsp salt

Stuffing

• 1/2 cup moong dal soaked for 2 hours
• 1 tbsp oil
• 1/2 tsp cumin seeds
• 1/4 tsp fennel powder
• Pinch asafoetida
• 1 tsp coriander seeds coarsely crushed
• 1/4 tsp red chilly powder
• 2 green chillies finely chopped
• 2 tbsp Fresh coriander leaves chopped
• 1/2 tsp ginger powder
• 1/4 tsp garam masala
• Salt to taste

Instructions

Crust

• Take maida in a big bowl, add salt and oil and mix well.
• Gradually add water and knead soft dough same as required for making chapatti.
• Don't knead the dough too much.
• Cover the dough and keep it aside for 15-20 minutes .
• Meanwhile prepare stuffing.

Stuffing:

• Coarsely ground the soaked moong dal. Preheat pan and add 3-4 tbsp oil in it.
• When oil is sufficiently hot, add cumin seeds , let crackle.
• Add asafoetida, green chilly, coriander seeds, fennel powder and saute the spices for few minutes.
• Now add grounded dal, salt, garam masala, ginger powder and red chilly powder.
• Mix all ingredients really well.
• Stir constantly and cook dal until it dries up and nice aroma cones.
• if dal sticks to the bottom of pan then add some more oil).
• Remove the roasted dal in a bowl so that it cools quickly.

Making the kachoris

• Take little amount of dough, equal to size of lemon, and roll giving it a round shape.
• Take a dough ball and flatten it with help of your fingers giving it a shape like bowl.
• Now fill this bowl with 1 tsp stuffing and lift from all sides for sealing the stuffing.
• Similarly prepare all kachoris.

Frying

• Preheat oil in a wok for frying kachoris.
• Oil should be medium hot for frying kachoris .
• Roll the the stuffed dough ball with your hand or fingers gently into thick kachori.
• Fry the kachori in medium hot oil .
• Place as many kachoris as possible in the wok at one time.
• Flip the side when kachoris turn puffy and are slightly brown from beneath.
• Keep flipping the kachoris and fry until they turn golden brown in color.
• Keep the flame low to medium, to get crunchy and crusty kachoris.
• Once the Kachori’s are crisp and golden remove on a absorbent paper .
• Serve hot !

Notes