Kachori is originated from India. It’s spicy deep fried snack made with all-purpose flour, stuffed with dal or Peas or green grams sauteed and mixed with spices. It’s normally spicy in taste.
It is very popular in central, west and north India. There are different many different types of stuffing that can be filled in kachori, which is mostly spicy. It normally lasts for 2-3 days. There is another type of kachori that is small in size, prepared with some changes and that can last for 2-3 months.
It can be eaten without any dips or with green coriander dip and tamarind dip. In some places of India, it is eaten with curd, different chutneys(dips) and fried peanuts.
As I have mentioned many times that India being a vegetarian-friendly country makes very easy for someone to be a vegan. Many dishes are already vegan. Like this kachori too. No dairy product is required so it is vegan friendly.
Ingredients required to make Stuffing are-
Toor Dal soaked(Pigeon pea/ Arhar dal)- 1/2 cup
Vegetable oil- 2 Tablespoons
Cumin seeds- 1Teaspoon
Salt to taste
Red paper- 1Tablespoon
Black pepper- 1teaspoon
Clove powder – 1teaspoon
For making stuffing use Toor dal soaked for 4-5 hrs. Drain all water.
Now take a pan and heat oil, add cumin seeds. Now put toor dal, add salt, turmeric powder, Black pepper, Cloves powder, red pepper, and hing.
Saute for 10-12 mins so all water evaporates and color changes.
Ingredients for cover
All purpose flour- 1cup
Oil- 4 cups
Salt to taste
Make a dough of all-purpose flour. In making dough add 2 tablespoon oil also to make it elastic.
Now to make kachori-
When Stuffing cools down make small balls of it.
Break pieces of dough and roll into small-sized rounds. Roll these flat into 1/4 inch rounds and pinch about 1/2 of the edge all around, leaving the center thicker.
Now wet the pressed edges, and place a ball of the filling in the center. Bring the wet edges together, covering the filling completely, and pinch together to seal.
Heat oil and deep-fry the kachoris, first over high heat oil then put kachoris and deep fry. Keep on medium flames and turn to both sides time to time.
Fry until it is cooked thoroughly and turned brown.