crispy and flaky kachoris filled with sweet, tangy and spicy besan filling - these kachoris can be served hot or at room temperature with imli chutney or green chutney
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In a wide bowl, combine maida, salt, ghee and mix well. Prepare soft and smooth dough adding water gradually. Dough should not be too hard. Cover and keep aside for 15-20 minutes.
For the masala
Dry roast cloves, cinnamon stick, black peppercorns, saunf and coriander seeds for about a minute on low flame. Let them cool completely.
Once cooled, take them in a mixer jar and blend them once. Now add 1 tablespoon besan and grind them to a fine powder.
NOTE: Take 1 tablespoon besan from the ½ cup besan that is to be used for stuffing. You will be able to grind the masala to a fine powder if you will add little besan while grinding.
For the stuffing
Heat oil in a non-stick pan. Add dry red chili, curry leaves and besan. Saute on a low-medium flame for 3-4 minutes.
Now add turmeric powder, red chilli powder, chaat masala, salt and prepared masala.
Mix well and saute for another 2-3 minutes. Remove from flame and allow it to cool.
Once the mixture gets cooled completely, add powdered sugar and amchur to it. Mix well.
Now remove dry red chilli and curry leaves from the stuffing.
Transfer the prepared stuffing to a mixer jar and blend once.
Stuffing is now ready.
Preparing Kachoris
Knead the dough again using little ghee and divide into 6 equal sized balls.
Take one dough ball and roll into a small round. Place 1-2 teaspoon prepared stuffing over it.
Apply little water on the edges. Gather the edges and seal properly. Roll out into kachori of medium thickness. Repeat the same procedure to make remaining kachoris.
NOTE: Place the kachoris on a plate with the sealed side facing down. While the other kachoris are being fried, cover the remaining kachoris with a moist cloth to prevent them from drying out.
Heat oil in a thick bottomed pan/kadai. Gently add kachoris in oil and fry on a low to medium flame till they get puffy and golden brown in color.
Add little besan while grinding the dry masala. Take 1 tablespoon besan from the ½ cup besan that is to be used for stuffing. You will be able to grind the masala to a fine powder if you will add a little besan while grinding.
Place the rolled kachoris on a plate with the sealed side facing down. While the other kachoris are being fried, cover the remaining kachoris with a moist cloth to prevent them from drying out.
Fry 2-3 kachoris at a time. Do not overcrowd the oil.
Make sure to fry kachoris on low to medium flame. It will take around 10 to 12 minutes to fry one batch.