Kachori

Ingredients

Potatoes, 2 medium size

Onion, 1/2 finely chopped

Ginger, grated, 1 tsp

Garlic, grated, 1 tsp [Optional]

Coriander (cilantro) seeds, 1 tsp

Fresh lime juice, 2tsp

Green chili, 1, finely chopped

Coriander (cilantro) leaves, finely chopped, 1 Tbsp

Garam masala (or to taste), 1/2 tsp

Red chili powder, 1/2 tsp

Salt to taste

Raisins/cashewnuts, 8-10

Plain flour (Maida), 1 cup

Canola oil for frying [Optional]

Water

Method

Filling Masala for Kachori: Roast or boil potatoes until tender. Mash the potatoes and add chopped onion, ginger, garlic, green chili, peas, coriander, lime juice, red chili powder, garam masala, salt, and raisins/cashew nuts. Mix well.

Kachori

Step 1: Add some salt to plain flour.
Step 2: Take wheat flour in a wide plate and slowly add water mixing the flour with fingers. Knead into a smooth dough.
Step 3: Make small balls (size about 2 inch diameter) of dough.
Step 4: Roll one ball by a rolling pin to a size of about 3 inch diameter roti. Place 2 tsp of masala at the center of the roti. Dampen the edge of the roti allround with water and hold at 4-5 points at its rim, bringing close at the center. Press the points tightly and give a twist so that the masala is sealed inside. This will result into a ball of size 1.5 - 2 inch. Press this ball with your palm gently. See the kachori in figure.

Type 1: Baked Kachori

Bake the kachori in a grill/oven. Preheat the oven to 200 deg C. Bake for 15-20 minutes. Repeat with all other balls.

Type 2: Fried Kachori

You can deep fry kachori in oil. For this heat oil in a deep frying pan on medium heat. When oil starts smoking, add 3-4 kachories Deep fry the kachories and fry on medium heat until golden brown.

Tip

When you put the kachori in oil for frying, keep the folded side downwards. The kachori will never burst during frying and no stuffing will come out and mix in the oil.

Serve kachori with tomato sauce or coriander -mint chutney or without anything.

Note

The deep fried kachori is only for those who do not mind eating fat for a change.

There is no need of frying the masala. You will save a lot of fat without sacrificing the taste.

Any leftover kachori can be kept in fridge for a few days. Heat them in an oven before serving.

Preserve unbaked or unfried kachori (i.e. filled kachori) in freezer for a few weeks.

This kachori is very good for picnics or during long-drives in cars.

Small size kachori is a very good entree item.