Kachori is a spicy snack, originating from the Indian Subcontinent. They are a very popular tea time snack of India, Pakistan and Bangladesh. There are a lot of variations of kachoris according to the stuffings are used like Moong dal kachori, pyaj (onion) kachori, Hing (asafetida) kachori which is very spicy and crispy. Even there is sweet kachori like Mawa kachori.
Here I am sharing a delicious, spicy and khasta kachori stuffed with spicy coconut. Generally we are aware of moong daal, hing or pyaj kachori which we love to have them with a cup of tea. Next time try this unique spicy kachori which I am sure you will fall in love with it!
- Preparation time: 50 min
- Cooking time: 45 min
- Difficulty level: medium
- Serves: 8
- 2 cups Maida/All purpose flour
- 3 tablespoon vegetable shortening or ghee
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Water as needed to make the dough
- Mustard oil to deep fry the kachoris
- For stuffing
- 1+1/2 cup of freshly grated coconut
- 1/4th cup of roasted and peeled peanuts
- 2 chopped green chillies
- 1 teaspoon cumin seeds
- 1 teaspoon Mustard seeds
- 1 handful of chopped coriander leaves
- 1 teaspoon vegetable oil
- Salt to taste
In a mixing bowl combine together maida/flour, 3 tablespoon of ghee/ vegetable shortening, sugar and salt.
Mix nicely until when you take some mixed flour in your hand and press, it will form a ball.
Add water in batches and knead to make a dough(little hard).
Cover and keep aside for about half an hour.
For the stuffing heat one teaspoon of vegetable oil.
Temper cumin and mustard seeds.
Add in grated coconut, stir well in medium heat.
Add in chopped green chillies, salt and chopped coriander leaves.
Saute for 4-5 minutes in low heat and remove from heat.
Crush 1/4th cup of roasted peanuts and add in to the coconut. Mix well.
Now take out the dough, divide into 8 equal portions.
Take a portion, make a cavity and stuff 2 tablespoons of coconut mixture. Press the stuffing with your fingers so that they won’t come out.
Close the cavity to make a patty.
Roll to a thick puri and keep aside.
Make all the kachoris like this and spread to a dish.
Heat sufficient mustard oil in a yok/kadhai.
Reduce the heat and fry each poori on each side in medium-low heat until golden brown. One poori will take about 5 minutes to fry.
Delicious crispy and spicy kachoris are now ready to enjoy.
Note: Frying poori/kachori in low heat is very important to get the right texture.
You can use vegetable oil also to fry, but mustard oil helps to make the pooris nice golden colour.