Makes 7-8 Kachories
Ingredients for Kachori Cover
1) 1 cup All purpose flour
2) 3 tsp Oil
3) Salt as per taste
Ingredients for Stuffing:
1) 2 Cup Green Chickpea
2) 1 Chopped Onion
3) 1 tsp Cumin Seeds
4) 1 tsp Red chilli powder
5) 1 tsp Turmeric powder
6) Coriander Leaves
7) Ginger garlic paste
8) 2 tsp oil
9) Salt as per taste
1) Oil For deep frying
Method to make Kachori Cover:
Combine all ingredients and knead into a firm using little water.
Knead very well for 5-10 minutes.
Divide the dough into equal part and keep covered under a wet muslin cloth.
Method to make stuffing:
Heat little oil and add green Chickpea and statue for 2-3 minutes, remove it and keep aside.
Grind chickpea and make a paste.
In a heated oil add cumin seeds, chopped onion, ginger garlic paste, red chilli powder, turmeric powder, paste of green chickpea and salt mix well on a low flame for 5 minutes.
Remove from flame and keep aside to cool.
Method to make Kachori:
Roll the balls using a rolling pin and roll into a thick poori.
Place one portion of the filling mixture in the centre of the rolled dough circle.
Surround the filling mixture with the dough by slowly stretching it over the filling mixture.
Pull the edges of the poori and wrap it.
Seal the ends tightly.
Using the base of your palm, slowly flatten them.
Heat the oil in frying pan over medium heat.
Deep fry on low heat in hot oil till golden brown on both sides.
The kachoris should puff up like puris.
These take a long time to fry as the crust is thick and need to be cooked on the inside also.
Serve with green or date chutney.