Ingredients (for ~25 kachoris):
- 4 tablespoon chickpea flour (chana flour)
- Salt to taste
- 1 teaspoon rock salt powder (sanchar)
- 2 tablespoons red chilly powder
- 3 tablespoons powdered sugar
- 1 teaspoon cinnamon powder
- 1/2 teaspoon clove powder
- 1/4 kilo all-purpose flour (maida)
- 3 tablespoon rava
- 3 tablespoons lukewarm ghee
- Water as required
For serving, the following additional ingredients are required:
- 1 bowl curd
- Red chilly powder, salt, rock salt powder, roasted cumin seeds powder, chaat masala, and nylon sev for sprinkling
- 1 teaspoon green chutney per khasta kachori
- 1 teaspoon sweet chutney (tamarind and date chutney) per khasta kachori
Method
Take all-purpose flour on a plate and add rawa and salt. Then add lukewarm ghee to the mixture and mix thoroughly with your hands. Then gradually add water to the mixture and prepare the dough. Now apply some ghee to your hands and properly knead the dough. Let it rest for half an hour.
Next, take chickpea flour in a pan and roast it on a slow flame till it becomes light pinkish in color and emits its characteristic aroma. Then turn off the flame, and immediately add the following to the pan: salt, rock salt powder, red chilly powder, powdered sugar, cinnamon powder, and clove powder. Mix the contents of the pan well, and let it cool.
Next, from the dough, take out balls and roll them in the circular shape of a puri using a rolling pin. In each of these puris, fill 1 1/2 teaspoon of the above pan mixture. Wrap the puri around the mixture, and then gently roll it again in a circular shape of a kachori such that the mixture becomes ingrained into the kachori. Fry these kachoris in oil at a slow flame till they are brownish in color.
Take 2-3 kachoris on a plate. Make a hole in the kachoris using your thumb. Pour curd into this hole. If you like sweetened curd, add powdered sugar to the curd before pouring it into the kachori. Then sprinkle salt, red chilly powder, rock salt powder, and roasted cumin seeds powder on top. Then add nylon sev on top of the kachoris and serve.
An alternative way of serving: After pouring curd into the kachoris pour green chutney and sweet chutney into the hole. Then sprinkle chaat masala and nylon sev on top and serve.
To read more delicious recipes from Ketaki’s kitchen in English, Hindi, and Gujarati, visit https://ketakikirasoi.com.