Ingredients:
• Maida – 1 cup
• Suji – 1/2 cup
• A pinch of salt
• For filling: Groundnut – 1/2 cup
• Amchoor – 1 tsp
• Red Chilli powder – 1/2 tsp
• Garam Masala – 1 tsp
• A pinch of Asafoetida
• Ajwain – 1/2 tsp
• Mustard Seeds – 1 tsp
• Coriander leaves – 1 bunch
• Garlic – 1-2 Cloves
• Green chilli – 3-4
• For garnishing: Sev – 1/2 cup
• Curd (beaten) – 1/2 cup
• Onion (finally chopped) – 1
• Potato – 2 (boiled and finally chopped)
• Green chutney – 2tsp
• Sweet chutney – 1 tsp
• Refined oil
• 1 tsp – Sugar
Method:
- Soak the groundnuts for 5-6 hours and peel off the skin.
- Coarsely grind the groundnuts, green chillies, garlic and ajwain without using water.
- Heat 1 tsp of oil in a frying pan and put the mustard seeds.
- When the seeds start crackling, add asafoetida.
- Add the groundnut mixture and saute over medium heat.
- Add amchoor powder, red chilli powder, garam masala, coriander leaves and mix well.
- Add salt to taste and cook for some more time.
- For dough: Take the maida and suji in a bowl, add 2 tsp of refined oil, salt and mix well.
- Add cold water and knead a smooth dough.
- Set the dough aside for about 10 mins.
- Divide the dough into small balls of almost equal size and roll them out to approximately 3-4 inches in diameter.
- Put about 2 tsp of the filling in the centre of the rolled out balls and seal the edges together using a little water.
- Roll out the balls further to 4-5 inches in diameter.
- Heat oil in a deep frying pan or kadai on high flame.
- Deep-fry the kachories on medium heat, until golden brown.
- Crush the kachories in a plate and add the boiled potatoes, chopped onions, curd, red chilli powder, sugar, green chutney, sweet chutney and sev.
- Serve with tea or coffee.
Recipe courtesy of Pratibha Singh