- Servings: 2
- Making dough time: 4 minutes.
- Preparation time: 10 minutes.
- Frying time: 6-7 minutes (each batch).
- Total time:21 minutes.
Whenever I miss my parent’s house; I used to cook our family favorite recipe the traditional and popular dishes from Bihar cuisine and always do overeating due to its deliciousness.
Kachori is one of my comfort food, especially with “Aaloo bhujia (dry potato dish)”; some three to four decades ago it used to be one of the must item of breakfast to be served to guest, now the world has changed so the food too.
- Wheat flour: (2 cups) 300 gm
- Salt: 1 teaspoon
- Ghee: 4 tablespoon (for moin, to be put in dough itself)
- Ajwain (thymol seed): ½ teaspoon
- Kalongi (Nigella seed): ¼ teaspoon
- Water: ½ cup
- Ghee/ cooking oil: for deep frying
For making dough:
- In a wide vessel, put Aata, salt, Ajwain, Kalongi and ghee, mix well by rubbing between palms; mix well and prepare hard dough with the help of hot water(don’t knead more), be careful while handling hot water, put water in small quantity. Keep aside.
- Dough can be prepared in food processor too.
- Divide the dough into 10-12 parts; make balls, roll the entire ball in 3” inch diameter circle (don’t bothered about torn edges of kachori, it is the specialties). Keep aside.
- Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly.
- Deep fry the rolled kachori on medium flame; after they start to puff, turn over, and fry till it becomes golden brown in colour.
- Now, mouth watering “Kachori plain (Bihar)” is ready to be served with “Aaloo Bhujia (dry potato dish)” accompanied with “Sooji Halwa”.