Hello my Dear Wonderful Readers!!
How have you all been? it’s been so long right? I am not sure where I have to begin but let me tell you, the feeling you get when you make something for the blog and then the thrill of taking photos, oh I missed that!
It’s been a busy few weeks, it all started with my son spilling water over the mac book and leaving me handicapped for a week. LOL. We were on the breakfast table going on about our normal everyday morning routine and suddenly all you remember is he was playing peek-a-boo and wuussshhh !! there was water all over the key pad. You know I have this routine where I wake up early just to make sure I can have a nice cup of green tea all alone and maybe blog too. But that day, both my son and the husband decided to wake up earlier than usual and everything went downhill from there!!
Anyways after paying a hefty sum at the apple store they returned the mac to us, with a new key pad and all. Thank god. It was during that week that we took a quick trip, just the husband and me and oh how I have missed being a girl! You know what I mean, after we got married, and the house and the baby, I haven’t had the time to think about anything else! I am sure if you are a mother too, you would understand. For a few days, I woke up whenever I wanted, I did not have to worry about making food or dealing with clutter or anything! just a few days and trust me all that it does it REJUVENATES YOU!!
Anyway after we got back, it was a week full of rains and Bengaluru was cloudy all the time! The true ‘Bangalore’ that I “oh-so longed for” during the sweltering heat the last couple of weeks. So that is when I decided it would be nice to make HOT HOT Kachoris! Now before you say that these are unhealthy cause they are deep fried, here is something you should know. I never make deep fried stuff at home and when I do, I make sure it’s not just for the three people here, I SHARE! 😛 So that means I always make a very small batch of these and I always make sure I share.
These Kachoris are flaky and crispy on the outside, and stuffed with spices and peas on the inside. There are many variations of the Kachori. You can fill them with onions, potatoes, different types of Dals ( lentils) etc. This is the basic version that incorporates greek peas, spices and I added caramelised onions (cause I love the taste of caramelised onions with flaky dough)! Traditionally served with a sweet tamarind chutney and a mint and coriander chutney these deep fried crispy Kachori’s are best enjoyed with your evening tea. (I usually serve it with coffee but you get the idea right!)
Also make sure you finish them right away or at least store them in air tight containers, but for the best experience, serve them just as you take them out of the oil!
Ingredients for the pastry :-
- Maida/ Flour – 1 cup
- Whole wheat Flour – 1 cup
- Salt – 1.4 tsp
- Baking Powder – 1.2 tsp
- Water – 1/2 cup ( or just enough to make a nice tight dough)
- Oil – 3 tbsp
Instructions for the pastry :-
- In a large bowl, add all the flour, whole wheat flour, baking powder, salt and give it a good mix with a whisk
- Then add the oil and mix with your hand till the flour resembles bread crumbs
- Now slowly add water, a little at a time to make a nice tight dough ( water may also increase or decrease depending on how fresh your flour is)
- Try not to over work the dough ( like you would do when you make bread) This will ensure that you have a nice flaky crust
- Once the dough comes together to form a nice ball, cover with a damp cloth and set aside to rest ( 10- 15 mins)
- Mean while you can get ready with the filling
Ingredients for the filling :
- Green peas – 250 gms ( I used the frozen kind but any would do)
- Onions – 1/2 cup ( finely sliced)
- Oil – 2 tbsp
- Asafoetida – one pinch
- Ginger – 1 tsp ( paste)
- Chilli Powder – 1 tsp
- Turmeric Powder – 1/4 tsp
- Garam Masala – 1 tsp
- Coriander Powder – 1 tsp
- Raw Mango Powder/ Amchur Powder – 1 tsp ( heap)
- Jeera/ Cumin – 1 tsp
- Sauf / Fennel Seeds – 1 tsp
- Salt – 1 tsp (or according to taste)
- In a non stick pan, add oil. Once the oil is hot add the cumin seeds and Asafoetida. As soon as they begin to sizzle add the onions and fry till golden brown
- Then add ginger, chilli powder, turmeric powder, garam masala power, coriander powder and give it a good mix
- Next add the green peas.Stir well to ensure that the green peas are coated well with the spice mix
- Lastly add the fennel seeds and salt
- Cook till there is no water and the mixture is dry
- Set aside to cool down
- Now if you want you could use the back of a spoon to mash up the peas so its is easier in the next step but I usually leave it like that so you get to bite into the green peas
Final assembling and frying the Kachoris :-
- Now take your dough that has been resting for so long. Divide it into 6 – 7 equal halves and roll into small balls
- Slowly roll out each of these balls into small coins (around 10 – 15 cms in diameter)
- Then using a spoon, add the cooled green peas mix to the centre of the rolled out coin
- Now slowly, bring the ends of the coin together to make a nice dumpling. ( the same technique you would use to make momos or stuffed parathas)
- Make sure you get all the ends together and there is not what your stuff will spill out
- Now place the dumpling back on your counter and slowly press down to flatten in out into small discs
- Again you wanna be very gentle with it so you do not have the stuffing tearing through the dough
- Once you have done this will all the balls, you are ready to fry them
- Pour enough oil into a deep dish to ensure that the dish is covered at least 70 %
- Turn the flame on to medium high. These kachoris are not fried on high heat, so make sure the flame is at medium high
- Now slowly add the flattened discs maybe 2 or three at a time ( do not over clutter or you will bring the temperature of the oil down and then it will take longer to cook and they might not puff up as required)
- Fry the kachoris till they are nice and golden brown and then set on a kitchen paper to absorb all the oil
- You kachoris are ready! Serve right away with sweet and sour tamarind chutney or mint and coriander chutney
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