Besan Kachori

 

||Ingredients||

 

For dough

 

Maida replacer - 1 + 1/2 cup

 

Gluten free chapatti flour - 1/2 cup

 

Oil - 1/4 cup

 

Salt - 1/4 tsp

 

Carom seeds - 1/2 tsp

 

For stuffing

 

Chickpea flour (Besan) - 1 cup

 

Cumin seeds - 1/2 tsp

 

Carom seeds - 1/4 tsp

 

Coriander seeds - 1 tbsp

 

Fennel seeds - 1 tbsp

 

Mango Powder (Aamchoor) - 1 tsp

 

Salt - as per taste

 

Whole red chilli - 1

 

Garam masala - 1/2 tsp

 

Turmeric powder - 1/4 tsp

 

Red chilli powder - 1/4 tsp

 

Garlic - 1 tbsp (grated)

 

Ginger - 1 tbsp (grated)

 

Oregano - 1 tsp

 

 Oil - 2-3 tbsp

 

Oil - for frying

 

||Method||

 

For dough

 

Take a bowl add maida replacer, chapatti flour, carom seeds and oil.

 

Mix it well (When you shape it and it holds the shape well it means the dough is perfect).

 

Now gradually add lukewarm water. Knead a soft and pliable dough.

 

Now cover and keep it aside for 30 minutes.

 

For stuffing

 

In a pan add cumin seeds, coriander seeds, carom seeds, fennel seeds and whole red chilli.

 

Now on low flame dry roast these seeds for 2 to 3 minutes.

 

After that take them out in a plate and let them cool then grind it into a coarse powder.

 

Now again heat a pan and add 2 tbsp oil to it.

 

Once the oil is hot, simmer the flame add grated ginger and garlic to it. Sauté it for 3 to 4 minutes.

 

Add coarse powder to it and sauté for a minute, then add turmeric powder, red chilli powder and besan.

 

Roast it until you smell the aroma or it changes the colour.

 

Also add the salt, mango powder and garam masala. Mix it, add oregano and mix very well.

 

Now switch off the flame and take it out. Let it cool completely.

 

For Kachoris

 

Knead the dough again and divide it into equal parts.

 

Take one dough ball and flatten it.

 

Place 1 + 1/2 tsp stuffing in it.

 

Close the stuffing from all sides and flatten it with very light hands.

 

Now roll it with your hands in the shape of a circle (like a kachori).

 

These kachoris should be a little thick.

 

Make all of them like that.

 

Now heat oil in a kadhai.

 

Fry the kachoris in medium hot oil until they get puffy and golden brown from both the sides.

 

Take them out, served them with tea and chutney or aloo tamatar curry.

 

||Notes||

 

Fry them on medium flame else they will not be crispy.

 

The dough should be a little soft so that the stuffing doesn’t come out.

 

Stuffing should not be too dry or too wet. If it’s too dry add a little oil or 1-2 tsp water to it.

 

Do not stuff the kachoris too much.

 

I used two types of gluten free chapatti flour in equal proportion (1/4 + 1/4 = 1/2 cup).