Kachori

Kachori Recipe - Authentic Indian Snack with Green Gram and Bengal Gram

Region / culture: India | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Kachori is a popular Indian snack that is enjoyed by people of all ages. It is a deep-fried pastry filled with a spicy mixture of lentils, spices, and herbs. This crispy and flavorful snack is perfect for serving at parties or as a tea-time treat.

History

Kachori has its origins in the Indian subcontinent and is believed to have been introduced by the Marwari community in Rajasthan. It has since become a popular snack across India and is enjoyed in various forms and flavors.

Ingredients

500 g of all-purpose flour (maida)
100 g of ghee or butter
A pinch of cooking soda
salt to taste
50 g of green gram, boiled and drained
50 g of bengal gram flour
0.25 tsp of coriander powder
0.25 tsp of chili powder
A pinch of turmeric
A bunch of chopped cilantro
A bunch of chopped mint leaves
0.5 tsp of dry mango powder (aamchur)
5 g of fennel seeds
oil for frying

How to prepare

Sieve the flour, salt, and cooking soda together.
Add ghee to the mixture and knead it into a fine dough using a little water.
Cover the dough and set it aside.
Heat 2-3 tbsp of oil in a pan and fry the fennel seeds for a few seconds.
Then add the drained and cooked green gram, bengal gram flour, chili powder, coriander powder, turmeric, and dry mango powder. Fry for a few minutes.
Add chopped cilantro, mint leaves, and salt. Cook for a few more minutes.
Remove from heat and set aside.
Divide the dough into small balls.
Take a ball and flatten it on your palm. Stuff it with the above mixture.
Seal the edges with the same dough and shape the ball into an oval shape.
Repeat the process for the remaining balls and set aside.
Heat oil and fry the kachoris until they turn golden brown and crispy.
Serve hot with tamarind or mint chutney.

Variations

You can customize the filling of the kachori by adding ingredients like potatoes, peas, or paneer for a different taste.

Cooking Tips & Tricks

Make sure to knead the dough well to achieve a smooth and pliable texture.

- Fry the kachoris in hot oil to ensure they are crispy and not greasy.

- Adjust the spice levels according to your preference by adding more or less chili powder.

- Serve the kachoris hot for the best taste and texture.

Serving Suggestions

Kachori can be served with tamarind chutney, mint chutney, or yogurt for a delicious combination of flavors.

Cooking Techniques

Frying is the traditional method of cooking kachori, but you can also bake them for a healthier option.

Ingredient Substitutions

You can use whole wheat flour instead of maida for a healthier version of kachori.

Make Ahead Tips

You can prepare the filling and dough ahead of time and assemble the kachoris just before frying.

Presentation Ideas

Serve the kachoris on a platter garnished with fresh cilantro leaves for an attractive presentation.

Pairing Recommendations

Kachori pairs well with a hot cup of chai or a refreshing glass of lassi.

Storage and Reheating Instructions

Store leftover kachoris in an airtight container in the refrigerator. Reheat them in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of kachori contains approximately 250 calories.

Carbohydrates

Each serving of kachori contains approximately 30 grams of carbohydrates.

Fats

Each serving of kachori contains approximately 15 grams of fats.

Proteins

Each serving of kachori contains approximately 5 grams of proteins.

Vitamins and minerals

Kachori is a good source of iron, magnesium, and vitamin B6.

Alergens

Kachori contains gluten from the maida (flour) and may not be suitable for those with gluten allergies.

Summary

Kachori is a tasty snack that is high in carbohydrates and fats, making it a satisfying treat. It also provides a good amount of proteins and essential vitamins and minerals.

Summary

Kachori is a delicious and crispy snack that is perfect for any occasion. With a flavorful filling and a crispy exterior, it is sure to be a hit with your family and friends.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Meera in her bustling kitchen. The aroma of spices filled the air as she busily kneaded dough for a traditional Indian dish called Kachori.

Meera had learned the recipe from her own grandmother, who had passed it down through generations. As I watched her expert hands work the dough, I couldn't help but feel a pang of envy. I longed to have a recipe like this in my own repertoire, something that I could pass down to my own grandchildren one day.

Sensing my interest, Meera smiled and offered to teach me the recipe. Over the course of the afternoon, she patiently guided me through each step, explaining the importance of spices and techniques along the way. I was captivated by her passion for cooking and her dedication to preserving her family's culinary heritage.

After hours of kneading, rolling, and frying, we finally sat down to enjoy the fruits of our labor. The crispy, golden-brown Kachoris were a delight to the senses, bursting with the flavors of cumin, coriander, and chili. As I took my first bite, I knew that this recipe would become a treasured part of my own culinary journey.

From that day on, I dedicated myself to perfecting the art of making Kachori. I experimented with different ratios of spices, tried out various fillings, and even sought out the advice of other experienced cooks. Each batch I made was a learning experience, a chance to hone my skills and deepen my understanding of this beloved dish.

As the years passed, I became known among my family and friends for my Kachori. They would eagerly anticipate gatherings and celebrations, knowing that I would always bring a batch of these delectable treats to share. I took pride in carrying on the tradition that Meera had so generously passed down to me.

But it wasn't just the recipe itself that I cherished. It was the memories that it evoked, the stories that it held. Every time I made Kachori, I felt connected to the generations of women who had come before me, who had lovingly prepared this dish for their families and friends.

One day, as I was making a batch of Kachori for a family gathering, my granddaughter came into the kitchen and asked to help. I smiled and handed her a rolling pin, showing her how to shape the dough just as Meera had shown me all those years ago. As we worked side by side, I felt a deep sense of joy and pride, knowing that I was passing on a piece of my heritage to the next generation.

As we sat down to enjoy the Kachoris together, I watched as my granddaughter took her first bite, her eyes lighting up with delight. She turned to me with a smile and said, "Grandma, these are amazing. Can you teach me how to make them too?"

And so, the tradition continues, as the recipe for Kachori is passed down once again, from grandmother to granddaughter, carrying with it the stories and memories of all those who have come before. And as I look at my granddaughter's eager face, I know that this recipe will be cherished and preserved for many generations to come.