In Delhi, untimely rains are not uncommon. Apart from the usual monsoon season, it also drizzles here in winters. Therefore, we Delhiites have a good experience of a heavy downpour in both the seasons.
Just the way it is now. The night temperature is daringly touching somewhere around 5 degree centigrade and it has been pouring since evening. Making the setting effectively right for some hot and tasty refreshments and my favourite – warm elaichi tea.
For refreshments, I am planning to prepare my signature Kachoris. It is pointless to mention hubby and my little kids just love the preparation. When served with their favourite sweet chutney, they seem to be lost in another world.
So before I hop into the kitchen to make Kachoris for my family, I would like to share its simple and quick recipe with you all. For making lip-smacking Kachoris, you will need –
- 1 cup wheat flour
- ½ cup yellow Moong dal soaked
- ¼ cup Besan
- ¼ teaspoon powdered saunf
- ¼ teaspoon cumin powder
- ¼ teaspoon garam masala powder
- ½ teaspoon red chilli powder
- ¼ teaspoon baking powder
- Oil for frying
- Salt to taste
- Mix wheat flour, salt, and baking powder to make a smooth dough.
- In a mixer, grind the soaked yellow dal.
- In a pan, mix all the seeds powder, red chilli powder and garam masala.
- Sauté the mixture and cook it till dry.
- Add gram flour and stir the entire mixture for 2-3 minutes.
- This mixture is the stuffing for kachori, take it off the flame.
- Roll out equal sized portion from the dough.
- Press out these portions of dough into a size of small chapattis or Puri.
- Stuff each portion with adequate amount of mixture.
- Heat oil in a heavy bottom pan for deep-frying.
- Slowly slide in these Kachoris in the pan and fry until they are golden brown.
- When done inside out, remove the Kachoris one by one and ready it up for serving.
In a serving platter, arrange Kachoris in an attractive way. Serve them hot with green chutney, tamarind chutney or tomato ketchup. Try the delicious recipe now!