Besan Masala stuffed Kachoris make a perfect brunch on Sunday’s or have them with your evening tea.
Recipe in Hindi - http://nishamadhulika.com/903-besan-kachori-recipe.html
Ingredients
Refined flour – 2 cups (250 grams)
Ghee or Oil – ¼ cup (60 to 70 grams)
Salt – ½ tsp
Gram flour – ½ cup (60 to 65 grams)
Cumin seeds – ½ tsp
Asafoetida – 1 pinch
Green chilly – 1 to 2 (finely chopped)
Ginger – ½ inch grated or ½ tsp paste
Red chilly powder – ¼ tsp
Garam masala – ½ tsp
Mango powder – ½ tsp
Coriander powder – ½ tsp
Fennel powder – 1 tsp (coarsely ground)
Salt – ½ tsp (as per taste)
Oil – for frying kachoris
Directions
Getting ready:
In a mixing bowl, take refined flour and add some salt and melted ghee into it. Add water in small parts and knead soft dough.
Making:
Cover and keep aside the dough for 20 minutes to set. Meanwhile let us prepare the stuffing for kachoris.
For this, heat 2 tbsp oil in a wok or pan and splutter cumin seeds and asafoetida to it. When the seeds crackle, add green chilly, ginger and saute for while.
Then to it add coriander powder, fennel powder and keep stirring well. Now add gram flour now and stir continuously.
Then add mango powder, garam masala powder, salt and red chilly powder to the roasted gram flour. Saute until fragrant.
Stuffing is ready, transfer to another bowl.
Knead the dough again and divide it to 10 to 12 equal dough balls. Take one dough ball and flatten it. Place 1 tsp stuffing over it.
Close the stuffing from all sides and roll out into 2.5 to 3 inch diameter little thick kachoris. Similarly prepare the rest as well.
Gently slide 3 to 4 kachoris in medium hot oil and fry until they get puffy and golden brown in color.
Drain out the fried kachoris on kitchen paper towels to remove excess oil. Likewise fry all the kachoris.
Serving:
Piping hot and lip smacking besan kachoris are ready. Serve them with side accompaniment of any Indian chutney/dip like green coriander chutney, mint chutney or with potato masala sabzi and relish eating.
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