Gutki kachori (urad dal ki kachori) Hing(Asafoetida) ki kachori

• Servings:
• Soaking time: Overnight(minimum 2-3 hours).
• Preparation time:10 minutes.
• Stuffing preparing time: 31 minutes.
• Frying kachori time: 15 minutes(each batch).
• Total time: 56 minutes.

I absolutely fell in love the recipe ‘Gutki Kachori (Asfoetida kachori)’ cooked by my aunt when she used to visit my place and bringing as souvenir. It was so delicious that I devour so many at a time; the flavor of asafoetida and spices so mouth watering.

Kachori is one of the most loved Indian snacks and one of the most popular street foods from north India; especially in Delhi, Utter Pradesh and Rajasthan. There are many variety of it, but here I am talking about ‘Gutki kachori’; which can be stored in air tight container for a week or two at normal temperature. Perfect tea time snacks …Damn delicious…

Ingredient:

For stuffing:

• Urad dal (split black gram): 200 gm
• Salt: 1 teaspoon
• Cumin powder: 2 tablespoon (roasted)
• Ginger: 3” pieces (crushed/grated)
• Asafoetida powder: half teaspoon
• Black pepper powder: 1 tablespoon
• Red chilli powder: 2 tablespoon
• Green chilli: 2 no. (Cut into fine pieces)
• Saunf (funnel seed):1 tablespoon (crushed)
• Oil: 1 serving spoon
• Cashew nut: 10-15 no. (Cut into 2-3 pieces)
• Dry grapes: 50 gm

For dough (outer layer):

• Maida (refined flour): 500 gm
• Ghee/Oil: 125-150 ml
• Ajwain (Thymol seed):1 teaspoon
• Kalonji (fennel flower): 1 teaspoon
• Asafoetida: 1 teaspoon
• Oil: for deep frying

Preparation:

1. Soak Urad dal minimum 2-3 hours or overnight, grind them and make fine and smooth paste with help of water.

For making dough:

1. Take a wide vessel/food processor; pour Maida, kalonji, ajwain, salt and ghee, mix well by rubbing between palm. Prepare hard dough with the help of water, Keep aside for half an hour.

Method:

For stuffing:

1. Take a non stick fry pan. Pour a serving spoon of oil, when oil become hot add grated ginger, asafoetida  powder then grounded urad dal paste and fry this paste continuously on medium flame for about 7-8 minutes, when half is done add 1 teaspoon of salt.
2. Stir continuously and fry  on medium low flame until brown chocolate color is coming(about 6-7 minutes). It becomes similar to black gram.
3. Add black pepper powder, roasted Jeera powder, red chilli powder and crushed Saunf; add cashew nut and dry grapes, stir fry for couple of minutes.
4. Sprinkle little water and fry evenly. It will take about 10-12 minutes.
5. Now, stuffing is ready. Keep aside.

For making kachori:

1. Take dough, make lemon size balls. Flatten the edge of each ball with the help of finger, make 3’’ diameter circle (leaving centre little thicker than edge), stuff a teaspoon stuffing in the centre.
2.  pull the edge of dough to wrap the dal (stuffing) repeat with the rest; make it round in shape.
3. Heat oil in a fry pan on medium heat (to check if oil is ready put a little piece of dough in the oil it comes up slowly.
4. Deep fry the kachori on medium low heat; after they start to puff slowly turn over, fry till it becomes golden brown in color.
5. Note: if the kachori is fried on high heat, it will be soft. It will be not crunchy.
6. Now, mouth watering kachori is ready to eat with Green Chutney and Sauth (Tamarind Chutney).

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Gutki kachori (urad dal ki kachori) Hing(Asafoetida) ki kachori by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.