Besan kachori is the simplest of the kachori varieties as it uses just besan inside. Besan with all the masala powders, tastes delicious, perfect for tea time.
Instant snack idea if you are expecting guests or for your family's tea time snack.
Check out my Raj kachori recipe and Bread kachori recipe in this website.
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I have tasted kachori (stuffed kachori) only once that too as a chaat. However, I love Raj kachori and it is different chaat recipe with some legumes and other chaat elements added to it. I wanted to try proper stuffed kachori and found this besan kachori was in my handwritten cookbook mom gave.
I tried once following that recipe before, but found oil was too much in the recipe. So I reduced and tried. It came out perfect. Stuffed kachori can be had with some aloo bhaji, chole or even simply with green chutney I have seen restaurants have kachori chaat, so you can try that too.
Step by step pictures
1. First prepare the dough by mixing maida, ghee and salt first. Then, sprinkle water little by little to form a dough. Keep aside for 20 mins.
2. Meanwhile you can prepare the stuffing. Heat a pan with oil and put the flame to low. Add green chilli, asafoetida.
3. After that, add besan, red chilli powder, coriander seeds powder, garam masala powder and fennel seeds powder, salt in order and fry in low to medium flame.
4. Then, add more oil or ghee if it is too dry. Squeeze in the lemon juice. If you hold in your hand, it should hold the shape, so that it will be easy for stuffing.
5. Knead the dough again just for a min and divide into 8 equal sized balls.
6. Flatten the dough and make a bowl shape. Stuff with 1 or 2 teaspoon prepared stuffing.
7. Gather the edges and cover the stuffing. Seal properly. You can do like a potli and seal or like I did too.
8. Flatten slightly as shown below. Repeat to finish.
9. Heat oil and once hot, add the kachoris few at a time. Once one side gets golden, flip and cook.
10. Fry in medium to low flame. Once both sides are golden, drain in paper towel.
Crispy hot kachori with a flavourful stuffing inside. We had with green chutney. Best tea time snack
Recipe card
Besan Kachori Recipe
Equipments (Amazon Affiliate links)
Ingredients
- 1 cup All purpose flour
- 2 tablespoon Ghee/ oil
- Salt
For stuffing
- ½ cup Gram flour Besan
- 2 tablespoon Oil
- 1 Green chilli
- ½ teaspoon Red chilli powder
- ½ teaspoon Coriander seeds powder
- ½ teaspoon Garam masala powder
- ¼ teaspoon Fennel seeds powder
- 2 teaspoon Lemon juice
- 1 pinch Asafoetida
- Salt
Instructions
- First prepare the dough by mixing maida, ghee and salt first.
- Later, sprinkle water little by little to form a dough. Keep aside for 20 mins. Meanwhile you can prepare the stuffing. Heat a pan with oil and put the flame to low. Add green chilli, asafoetida.
- Add besan, red chilli powder, coriander seeds powder, garam masala powder and fennel seeds powder, salt in order and fry in low to medium flame.
- Add more oil or ghee if it is too dry. Squeeze in the lemon juice. If you hold in your hand, it should hold the shape, so that it will be easy for stuffing.
- Knead the dough again just for a min and divide into 8 equal sized balls.
- Flatten the dough and make a bowl shape. Stuff with 1 or 2 teaspoon prepared stuffing.
- Gather the edges and cover the stuffing. Seal properly.You can do like a potli and seal or like I did too.
- Flatten slightly as shown below. Repeat to finish.
- Heat oil and once hot, add the kachoris few at a time. Once one side gets golden, flip and cook.
- Fry in medium to low flame. Once both sides are golden, drain in paper towel.
Notes
- Oil should be hot and then put to low or medium to get crispy kachori.
- Do not make the kachori too thin. Just flattening with hands is enough.
- Adjust the spice according to your preference.
- Seal the kachoris properly. If not, the oil will get spoiled.
- Oil should not be too hot, it will make the kachoris turn golden outside sooner and remain uncooked inside.
Hima Bindu says
Title reads as aloo bhujia recipe. Pl change.