While making the recipe, I learned a few things. The dough has to be soft, and you have to soak the dough for at least an hour. There is also a specific way in which the kachoris are filled (shown to me by my mother-in-law) which makes them puff up.
I do have to admit though that not all my kachoris puffed up. It is only the three which did, that I clicked for the picture. But the taste was really awesome!!! While I served it as it is, as my husband likes it nice and simple, you can top it off with green chutney, tamarind chutney, onion, sweet yoghurt and sev.
Okay here goes…
For the dough
- 1 and 1/2 cup plain flour (Maida)
- 1/2 cup semolina (rava)
- 1/2 tsp baking powder
- 2 tbsp hot ghee
- salt to taste
- water to knead
For the filling
- 2 medium potatoes boiled, peeled and mashed
- 2 tsp oil
- 2 green chillies finely chopped
- 1 tsp grated ginger
- 2 tsp red chilli powder
- 1 large tsp coriander (dhania) powder
- 1 tsp cumin (jeera) powder
- 1 tsp dry mango (amchur) powder
- salt to taste
First make the dough. You will need to soak it for at least an hour before making the kachoris. Sieve the semolina and flour together along with the baking powder and salt. Make a well in the center of the flour and pour two tablespoons of hot ghee. Mix with finger tips till the flour resembles bread crumbs. Now add water and knead to make a soft dough. Keep it aside.
Mash the boiled potatoes. Heat oil in a wok, and add the chillies and ginger and fry for a few seconds. Now add the mashed potatoes, dry spices, and salt and mix well. Saute for 3 to 4 minutes and turn off the flame.
Divide the dough into small portions. Make round balls of each portion. Now with your thumbs make a depression in the center of the dough while rotating the dough clockwise between the fingers of both the hands. Just like you do for making modaks.
You should now have a small katori or a well in the dough. Spoon out one or two teaspoons of the filling into this well. Shut the edges together and press lightly in the center with thumbs of both the hands. There should be a barely noticeable depression in the center of the kachori.
Heat oil in a deep wok and maintain the flame at medium. Fry the kachoris in this oil for about 10 to 15 minutes till the covering has turned completely crisp. Do not raise the flame to high. Kachoris have to be fried at medium heat for a long time to turn really crisp.