Rajasthani Kachori is a puffed Indian spicy flatbread , which is like a poori , but more crisp , thick and with a hard flaky crust .
maida / all purpose flour
soaked for 2 hours
red chilly powder
Fresh coriander leaves
Salt to taste
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.
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.
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 !
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Rajasthan ki Thali