Besan kachori is the simplest of the kachori varieties as it uses just besan inside. Besan is roasted well and with all the masala powders, it tastes delicious, perfect for tea time.
Prep Time20 mins
Cook Time20 mins
Servings: 8 kachori
- 1 cup All purpose flour
- 2 tbsp Ghee/ oil
- Salt as needed
- 1/2 cup Chickpea flour/ besan
- 2 tbsp Oil
- 1 Green chilli
- 1/2 tsp Red chilli powder
- 1/2 tsp Coriander seeds powder
- 1/2 tsp Garam masala powder
- 1/4 tsp Fennel seeds powder
- 2 tsp Lemon juice
- 1 pinch Asafoetida
- Salt – As needed
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 tsp 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.
- 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.