One of my favorite dish made by my nanima (grandmother) is kachori. It is her signature dish, and since I started on this journey I knew I had to learn it.
Few days ago I was feeling confident in my cooking (which is rare) and decided to give it a try. I called up my nanima and got the recipe and gave it a go. I am impressed with how well it turned out, although not as good as my nanima’s but pretty close. Without further ado...here it is.
Makes: ~ 18
Ingredients:
Dough:
1.5 cup All Purpose flour
3 tbsp butter
1/5 tsp baking powder
Salt to taste
Stuffing:
2 cups Mixed Vegetable
2 potatoes
1/2 cup chana Daal
1 tsp Mustard Seeds
1 tbsp ginger-garlic paste
1/2 tsp turmeric
2 tbsp cumin-coriander powder
Salt to taste
2 tbsp Dahi Bara Chaat seasoning (available in Indian Store)
1 tbsp Oil
Method:
Dough:
In a pan, mix All Purpose Flour, butter, baking powder, and salt, Refrigerate for half hour.
Stuffing:
Boil mixed vegetables, potatoes, and chaana dal. Strain and set aside.
On medium heat, in a pan add oil, followed by mustard seeds. Once the mustard seeds start to splatter, turn off the heat. Then add ginger-garlic paste, and rest of the dry ingredients as well as boiled ingredients and mix well. Add salt to taste.
Once the mixture has cooled down, make small size balls and set them aside in the refrigerator.
Take the dough, knead it well and divide it up in small balls to match the number of mix vegetable balls. Then roll the dough into neat circles and then place the ball of mix vegetables in the middle and neatly fold the dough around.
Fry on medium heat until golden brown.
Serve with coconut-cilantro chutney.