Khasta Chane ki kachori is a mouthwatering snacks item famous in northern part of India. There are variety of Kachories like Moong daal Kachori, Matter ki Kachori, Sattu ki Kachori and so on an it all depends on the stuffing. Chane ki Kachori is made with spicy kala chana fillings in Kachori which is very Khasta & tasty. Kachori’s are nice tea time snacks and are made to the occasions as well. Kachori’s are served with coriander & mint chutney or date & tamarind chutney. One can make Chana kachori chaat by adding sweet yogurt and khatti meethi chutney. To make it easier at last minute, you can prepared the kachori balls in advance and roll and fry when you plan to serve.
- 1/2 cup Black chickpeas( kala chana) soaked into water overnight
- 1 tbsp Crushed coriander seeds
- 1 tsp Dry roasted cumin powder
- 2 tsp Crushed fennel seeds
- 2 tsp Chaat masala powder
- 1/2 tsp Black salt
- 3 tsp Amchoor powder
- 2 tsp Mint chutney
- 1/8 tsp Asafoetida (hing)
- 2 tsp Ginger paste
- 1/4 tsp Chili powder
- 1-1/2 tbsp Oil
- Salt to taste
- 2 cup All purpose flour
- 4 tbsp Rava or Sooji
- 1/4 tsp Baking powder
- 1/4 cup melted unsalted butter or ghee
- 1/4 tsp Carom seeds (ajwain)
- 1/4 tsp Salt or to taste
- 1/2 cup Lukewarm water for kneading approximately
- 2-1/2 cup Oil for fry
- Heat oil in a kadhai at medium heat. Once its hot, add crushed coriander seeds, fennel seeds. Saute it for few sec. Add ginger paste and saute it till ginger gets slightly golden color. Add boiled chana in to it and fry it for about one minute. Add chaat masala, amchoor powder, mint chutney, black salt, hing, cumin powder and chili powder into it.
- In a separate bowl add 3 tbsp of all purpose flour in water and make a semi thick batter to seal the kachories. Divide the flour dough into 18 equal lemon size balls. Make the balls for all the dough and keep it covered for 5 min. Take dough ball on palm and make a mini cup using your fingers, leaving center little thicker than the edges around. Fill 2 tsp Chana filling. Push Chana filling down by fingers and pull the dough up and bring the edges together. Apply some all purpose flour batter on edges so it will stick nicely and it will not open during frying process. Close the edges and keep it aside.
- In case while frying if the kachori gets hole, you can block it using the all purpose flour batter you made step 8 by directly pouring over the hole while it is getting fried.
2. Kachori should be fried at low to medium heat so that it comes out crispy otherwise at high heat it may not get crispy.
your kachori have made me hungry! tempting clicks:)
Thank you!