Cholia Stuffed Kachori Recipe | Hare Chane ki Kachori

Cholia Stuffed Kachori Recipe | Hare Chane ki Kachori

Green Chickpea Kachori is a lip smacking kachori you would relish eating this winter. Green Chickpea is available in ample amount in the market. Choliya stuffed kachori can be served to guests, can be eaten at breakfast and can also be munched on anytime.

Here is an easy step by step recipe with pictures to make Green Chickpea Kachori. Serve crusty Choliya stuffed kachori warm along with green coriander chutney and sweet tamarind chutney. Enjoy.

Directions
Getting ready:
Put green chickpea in a mixer jar and grind them into coarse paste, transfer the green chickpea paste in a bowl.

Cholia stuffed kachoriMaking:
Take refined flour in a big bowl followed by less than ½ tsp of salt and oil and mix everything really well. Then add water in small portions and knead soft dough as required for making chapatti. ½ cup of water is used to knead this much quantity of flour. Cover and keep the dough aside for 15 to 20 minutes to rest.

Cholia stuffed kachori
In the meantime, pour 1 tbsp of oil in a preheated wok. When the oil becomes hot, add cumin seeds and asafoetida in the wok.

Cholia stuffed kachori
As the seeds splutter, add green chilies, ginger, green chickpea paste, salt, coriander powder, fennel powder, dry mango powder, garam masala, red chilly powder and green coriander in the wok and saute for 3 to 4 minutes by stirring constantly. Later, transfer the stuffing in a bowl and allow it to cool down.

Cholia stuffed kachori
By this time, dough will be ready as well. Apply some oil on hand and slightly knead the dough then divide into small lemon size lumps. Pick a dough lump and expand with the help of fingers and thumbs. You can also expand the dough using rolling pin.

Cholia stuffed kachori
Put 1 to 1.5 tsp of stuffing on the dough and lift the sides to close the stuffing well.

Cholia stuffed kachori
Flatten the kachori by pressing with both the hands or roll out the kachori by rolling gently with rolling pin. You can use any method to flatten the kachori.

Cholia stuffed kachori
Heat sufficient oil in a wok to deep fry the kachori. When the oil becomes medium hot, slide the kachori in the wok and fry them on medium-low flame.

Cholia stuffed kachori
As the kachori puffs up, flip the sides and fry them until they become golden brown from both the sides. As the kachori turns golden brown, drain out them on absorbent paper placed upon a plate and likewise prepare the rest of the kachori. It took 8 to 10 minutes to fry a batch of kachori. Green chickpea stuffed kachori are ready.

Cholia stuffed kachoriServing:
Serve these green chickpea kachori warm along with green coriander chutney and sweet tamarind chutney. You can store them in an air-tight container for 4 to 5 days.
Suggestion

  • While stuffing and flattening the kachori make sure that the stuffing doesn’t spills out and fry the kachori on medium-low flame this way they will turn out crusty.
  • This much dough is  enough for making 11 kachoris

Cholia Stuffed Kachori Recipe | Hare Chane ki Kachori
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Refined flour – 2 cups
  • Green chickpea – 1 cup
  • Green coriander – 2 tbsp (finely chopped)
  • Ginger – 1 inch baton grated or 1 tsp paste
  • Green chilies – 1 to 2
  • Fennel powder - ½ tsp
  • Coriander powder - ½ tsp
  • Salt - ¾ tsp
  • Cumin seeds - ¼ tsp
  • Asafoetida – 1 pinch
  • Red chilly powder – less than ¼ tsp
  • Garam masala – less than ¼ tsp
  • Dry mango powder - ¼ tsp
  • Oil - ¼ cup and to fry kachori
Instructions
  1. Put green chickpea in a mixer jar and grind them into coarse paste, transfer the green chickpea paste in a bowl.
  2. Take refined flour in a big bowl followed by less than ½ tsp of salt and oil and mix everything really well. Then add water in small portions and knead soft dough as required for making chapatti. ½ cup of water is used to knead this much quantity of flour. Cover and keep the dough aside for 15 to 20 minutes to rest.
  3. In the meantime, pour 1 tbsp of oil in a preheated wok. When the oil becomes hot, add cumin seeds and asafoetida in the wok.
  4. As the seeds splutter, add green chilies, ginger, green chickpea paste, salt, coriander powder, fennel powder, dry mango powder, garam masala, red chilly powder and green coriander in the wok and saute for 3 to 4 minutes by stirring constantly. Later, transfer the stuffing in a bowl and allow it to cool down.
  5. By this time, dough will be ready as well. Apply some oil on hand and slightly knead the dough then divide into small lemon size lumps. Pick a dough lump and expand with the help of fingers and thumbs. You can also expand the dough using rolling pin.
  6. Put 1 to 1.5 tsp of stuffing on the dough and lift the sides to close the stuffing well.
  7. Flatten the kachori by pressing with both the hands or roll out the kachori by rolling gently with rolling pin. You can use any method to flatten the kachori.
  8. Heat sufficient oil in a wok to deep fry the kachori. When the oil becomes medium hot, slide the kachori in the wok and fry them on medium-low flame.
  9. As the kachori puffs up, flip the sides and fry them until they become golden brown from both the sides. As the kachori turns golden brown, drain out them on absorbent paper placed upon a plate and likewise prepare the rest of the kachori. It took 8 to 10 minutes to fry a batch of kachori. Green chickpea stuffed kachori are ready.
  10. Serve these green chickpea kachori warm along with green coriander chutney and sweet tamarind chutney. You can store them in an air-tight container for 4 to 5 days.

 

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