Traditional kachori is an Indian snack usually stuffed with baked mixture of yellow moong dal or urad dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices. Banarasi variant of kachori reminds more of poori (deep fried flat round bread). Here is a recipe of special Banarasi kachori and potato curry which it is traditionally served with.
Banarsi kachori recipe
Ingredients (for 10 kachori)
- wheat flour (aata) – 10 medium heaped tablespoons;
- urad powder – 1.5 tablespoon;
- sunflower or mustard oil – 0.5 glass (about 150 ml, for deep fry);
- cumin seeds (jeera) – 1 teaspoon;
- black pepper powder – 0.25 teaspoon;
- garam masala – 1 teaspoon;
- Mix flour, urad powder, cumin seeds, black pepper powder and garam masala.
- Add water and make dough. It should be little tighter than that for roti (chapatti).
- Divide the dough in 10 equal parts.
- Each part roll out into a flat round with the thickness of 2-3 mm.
- Fry one by one in oil, both sides.
Your 10 kachori are ready. Put them in a thermopot while you are preparing curry to serve them with.
Aloo ki Sabji (Potato Curry) for Kachori
- big tomato – 1 piece;
- big boiled potatoes – 2 pieces;
- sabji masala – 2 teaspoons;
- turmeric powder – 0.5 teaspoon;
- cumin seeds – 0.5 teaspoon;
- grated ginger – 1 teaspoon;
- garlic – 10 small cloves or 6-7 big cloves;
- medium size onion – 1 piece;
- sunflower or mustard oil – 2 tablespoons;
- water – 3 teaspoons + 0.5 glass.
- Prepare an iron kazan (kadhai) or a deep saucepan. Put it on medium flame and add oil.
- Meanwhile chop onion and garlic in small pieces separately.
- Grate tomato.
- When the oil is heated add cumin seeds. Fry for a minute.
- Add garlic. Fry for a minute.
- Add chopped onion with a pinch of salt.
- Mix everything and fry on medium flame for 10 minutes until the onion starts becoming brownish.
- Add 3 (three) teaspoons of water.
- Mix sabji masala, turmeric, and ginger.
- Fry everything for 10-15 minutes.
- Add grated tomato, mix it well and fry for 4 minutes.
- Cut boiled potatoes into small pieces and add in your saucepan or kadhai.
- Fry for 5 (five) minutes on medium flame. If masala (spice) starts sticking to the pot, add little water (a teaspoon).
- Add 0.5 glass of water (120-150 ml).
- After the water starts boiling continue to stew everything for about 3-5 minutes.
- You can use greenery such as dill, celery or coriander for decoration.
Serve warm kachori with hot curry. Enjoy your meal!