The crispy flaky Kachori or Kochuri if you're bengali, is a dish that is widely popular all over the country! We have so many different forms of Kachori here, so many stuffings. Dal (lentil) ki kachori, Pyaaz (onion)ki kachori, aloo (potato) kachori, mutter (peas) ki Kachori and so many more!
I have already posted a recipe previously for a traditional Dal Ki Kachori. You can see the recipe here.
Kachori is something that is so simple to make, and its a perfect evening tea time snack. No wonder it graces millions of homes each day!
The puffed up unleavened flaky bread with a spicy stuffing inside thats absolutely lipsmacking! Traditionally the Motor Shutir Kochuri or the Peas stuffed Kachori uses a recipe thats slightly different for the filling. I wanted to tweak it a little bit and make it more fun.
So I went to the traditional Bengali 5 spice powder also called as the Panch Phoron to lend the unique flavour to my khasta kachori.
This 5 spice mix is a blend of spices like fennel, nigella, cumin, fenugreek and black mustard seeds. These spices make for the most beautiful melange of flavours that makes the filling a little tangy, a little sweet, a little pepper-y. mmmmmm Perfection really!!
Lets make the Kochuri then!
Time taken: 45 mins
For the dough
1 1/2 cup all purpose flour
1 tbsp ghee
1 1/2 tsp salt
1 1/2 tsp baking powder
1 cup water
oil for drizzling
oil for frying
pinch of love
For the stuffing
1 1/2 cup peas
2 tbsp panch phoron mix
2 tbsp mustard oil
1/2 tsp asafoetida
1 tsp red chilli powder
1/2 tsp garam masala powder
salt to taste
mint and coriander leaves (a few)
ginger garlic and green chilli paste (4-5 garlic cloves, 1" pic of ginger, 2 green chillies)
We need to make the dough first so that it can rest when we make our filling
Take the flour in a bowl
Add salt and baking powder
Drizzle in the ghee and your pinch of love
Pour 1/2 cup of water and start binding. Add water gradually to keep kneading the dough
The dough should look something like this after about 3-4 mins of kneading. The texture looks quite rough but the dough should be soft n springy.
Its easier to knead the dough on a wider surface, so I drizzled some oil on my clean table top
Plonked my dough on there and kept kneading. Keep punching that sucker! You arm should feel the workout. Burn those calories before you indulge in this fried snack!!
This is almost 10 mins of kneading. The texture looks much smoother now.
Just brush some oil over the dough so it prevents dry skin formation. Cover and place aside. If you want you can make this dough 1 day prior to making your kachori if that makes things easier for you!
and mustard seeds
Put them together in a small airtight jar to use anytime you want to. This mix has flavoured many a dish in my kitchen from potatoes to chicken, mutton and a lot more! Use it as you please.
For this filling take a skillet, and pour the mustard oil to it on a medium high flame. When it is hot,
Add the panch phoron mix
Allow it to splutter for a minute.
Next add in the asafoetida
The ginger garlic n chilli paste
Saute for a minute
Add in the peas (use fresh, or if you're using frozen, let them thaw before)
Spice it up with red chili powder
Salt, but be careful as the dough also contains some salt.
Garam masala powder
the mint and coriander leaves
Add about 3-4 tbsp water, cover n cook the peas till they are quite soft. Then squish them a little bit with the back of your spoon. Don't mash them completely. The filling is all done! Let it cool for atleast 10 mins before you start making the kachori.
For frying the kachori, take a wok and fill it 3 fingers deep with oil on a low flame. For a detailed step by step pictorial go here
Meanwhile take the dough and make tennis ball sized balls of it. It should give you about 6-7 balls.
Take a ball, and flatten it out with the palm of your hands till its about 3" in diameter. Spoon in 1 1/2 tbsp of the filling in the centre of it. All the pickle-y spicy green goodness!
Make a pouch of it and again spread it out with the palm of your hands again till its about 3" in diameter.
Prepare all the kachoris, ready to be fried similarly.
The oil in the wok should be pretty hot now, start frying the kachoris, 2 at a time. watch how they puff up and turn golden brown n crispy.
Such a delight!!
Amp up your tea time or have them for brekkie or even sneak them in your room for a midnight snack!