bengaki kachori

In my family we all love kachoris ,be it the famous Urad daal ki kachori which is served with khatta metha kaddu or the Moong daal kachori or the Aloo ki khasta kachori which I learned from a good friend of mine .Festivals are incomplete without having some thing crsip ,spicy and delicious food.

Ingredients for kachori dough

  • 2.5 cups maida
  • 2 tablespoon ghee
  • water as required
  • salt as required

for matar stuffing

  • 1 cup fresh peas
  • 1 tablespoon besan
  • 1 to 2 green chillies
  • ½ inch ginger
  • 1 teaspoon cumin powder
  • ¼ teaspoon red chili powder
  • 1 green cardamom
  • 1 to 2 pinches garam masala powder
  • a pinch of asafoetida
  • 1 to 1.5 teaspoon oil
  • sugar as required
  • salt as required
  • oil for deep frying

Instructions For the dough –

  1. Take a bowl and add maida, salt and oil and rub well. Now add lukewarm water and make a soft dough, cover and set aside to rest.
  2. For the stuffing– Grind the green peas, chopped green peppers and fresh coriander to make a fine paste, do not add water to the grind of the peas. Heat the oil in a non-stick pan and add the kalonji and asafoetida.
  3.   Now add the ginger paste, green pea paste, sugar and salt and sauté until the mixture dries and start leaving the sides of the pan and become like a paste Now turn off the flame and add the grilled cumin powder and mix.
  4. Let it return to room temperature. Knead the dough and make balls of the same size. Make the same number of balls from the pea mixture, slightly smaller in size than the dough balls.Take a ball of dough, flatten it slightly and stuff it with the pea mixture.
  5. Gather the sides and seal the ball of stuffed dough on all sides. Sprinkle with a little flour or use oil and roll to make a thick eyelid. Roll all the poor and keep aside.
  6. Heat the oil in a large deep skillet and fry the kachori on both sides over medium heat until they become crisp and golden. Drain on a paper and serve hot.

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