Making Kachoris

Make Dough

• Take whole wheat flour, caraway seeds and salt. Mix well.
• Add oil in flour and rub it well, till the flour resembles breadcrumbs. This is known as 'moin'. The flour should come together when taken in hand like shown in the pic in the post.
• Knead the dough with water to a soft dough. Don’t knead it tight.
• Cover the dough keep aside for at least 20 minutes.
• Dry roast the coriander seeds and fennel seeds. Grind coarsely in a motor pestle and keep aside. You can use fennel powder and coriander powder also. Take ½ tsp each.

Make Filling for Kachoris

• Dry roast chickpea flour/besan in a pan and keep aside.
• To prepare the filling, in a pan heat oil and add asafetida, cumin seeds.
• When seeds crackle, add onions and sauté till light pink.
• Add the dry spice powder coriander-fennel powder, red chili powder, dry mango and ginger powder.
• Add roasted chickpea flour and mashed boiled potatoes. Add salt to taste.
• Mix well and sauté for a minute.
• Cool the filling and make small tennis sized balls.

Shape Kachoris

• Take the dough and divide into small equal sized portions.
• Flatten the dough with fingers, put the filling portion and seal the dough as shown in the pic.
• Similarly, fill and roll out all the portions of the dough. Keep all the kachoris covered.
• Heat oil in a kadhai or heavy bottomed pan. To fry the kachoris the oil should be warm, not hot.
• To check the correct temperature of oil, drop a small portion of dough into it should sizzle and rise slowly not immediately. The temperature of oil is very important as if the oil is very hot, kachori covering will cook from outside only and the inside will remain raw.
• Drop 3-4 kachoris in oil and fry on slow flame. The secret to bubble free kachoris is frying on low flame.
• Fry all the kachoris till light brown. Serve hot with kadhi and chutneys.

Make Kadhi

• In a bowl, take yogurt add turmeric powder, chickpea flour/besan red chili powder, salt.
• Add about 3 cups of water and mix well till no lumps remain.
• Heat oil in a pan or kadhai, add asafetida and cumin seeds.
• When seeds crackle, add the yogurt mixture and stir it for 2-3 minutes to avoid curdling.
• Cook kadhi for 4-5 minutes till it starts to thicken. This kadhi is quite runny as, unlike the Punjabi Kadhi that is made in other northern parts of India.
• Take off the flame and re-heat it when serving with kachori.