This Kachori is full of taste and sweetness and it is a famous recipe of Maharashtra which once you try it, you will not be able to forget its taste. Do you know that the special thing about this Kachori is that this Kachori is not puffed and there is no clove. Some prepare the filling of kachori using only gram flour and masala and some prepare the filling of batana grains, but the taste of both of them is different and today I will tell you how to make kachori made from both the spices.
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Ingredients for kneading shortbread dough::-
2 cups flour
1 teaspoon salt
3 spoon oil for frying
a little water
And now let us tell you the ingredients for the stuffing inside:-
1 cup green dry batana
2 spoon gram flour
4 teaspoon oil
6-7 green chillies
15-20 garlic cloves
1 inch ginger piece
1 bowl green coriander
a few curry leaves
1 teaspoon cumin
1+1/2 tsp fennel
3 teaspoons dried coriander
1/2 teaspoon turmeric powder
1 teaspoon red chili powder or as per taste
1 teaspoon garam masala
2 teaspoon dry mango powder
salt as per taste
Oil for frying shortbread
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See the method of making Kachori from here:-
The first thing you have to do is clean the batna, wash it with water and soak it for 7-8 hours and then put it in the cooker on low flame for 2 whistles and turn off the gas and when the batna cools down, grind it finely without adding water and now Sieve the flour, take it in a plate or big plate, add mustard oil, salt and mix it, then add water little by little, knead the dough and keep it covered for 10-15 minutes till we prepare the masala for the stuffing. And for that, heat a pan on the gas, then add dried coriander, fennel and cumin seeds and while stirring with a spoon, roast it till a light aroma comes, then cool it and grind it in a mixer. Now wash the garlic, ginger, green chillies and green coriander and put it in a mixer. Make a chutney by grinding it in a jar and heat oil in a pan. When the oil is hot, add curry leaves and cook and then add green chutney and fry for 2-3 minutes on low flame and then add gram flour and fry till the aroma comes and now red chilli. Add turmeric powder, ground batana and all the dry spices, dry mango powder, garam masala and ground coriander, fennel and cumin. Mix everything well and fry on low flame while stirring with a spoon for 8-10 minutes. When the spices are roasted, turn off the gas. Cool it a bit and make small balls of equal size, knead the dough again and make balls out of it and shape the dough ball like a bowl, fill it with spices and close it from the top and flatten it into a round shape and now Chakla. Roll it lightly with a rolling pin so that the masala of the kachori does not come out so that the oil in the pan does not get spoiled and your kachori does not get filled with oil. To fry the kachori, heat the oil in the pan. Heat the oil on medium and then put the kachori in it. Add it and let the Kachori rise to the top and when the Kachori starts rising, turn it with a ladle and let it become golden from all sides and when the Kachori becomes golden, then take them out on a paper napkin in a plate and make all the Kachoris in the same way and this After making the Kachoris, serve them with chutney of your choice and fried salted green chillies.
