Besan kachori is a tasty and a great variation to the authentic recipe of kachoris. These kachoris are filled up with besan stuffing sautéed with other spices and deep fried till crispy and golden brown. Kachoris make a perfect brunch on Sunday’s or have them with your evening tea. We often make kachoris with numerous stuffing like urad dal, moong dal, potatoes and so on. But today we have a different yet tasty recipe for besan kachori for you all.
Besan kachori has a longer shelf life as compared to urad dal kachoris, aloo kachori or sweet corn kachoris. If you have planned an outing for the day then pack these scrumptious and crispy kachoris along. Everyone at your home will love eating these crusty, crispy and super delicious besan kachoris. So, here’s the recipe for you. Try making these besan kachoris and impress your dear ones. Enjoy!
Sieve refined flour in a bowl.
Take refined flour in a big mixing bowl and add ghee and salt to it. Mix everything really well. Add water in small portions and knead soft dough, same as required for making paranthas. Don’t over knead the dough to much, when it binds well together then the dough is ready. For kneading this much quantity of flour, little more than ½ cup of water is used. Cover the dough and keep aside for 20 minutes to rest. Meanwhile let us prepare the stuffing.
Heat 2 tbsp of oil in a wok or pan and splutter cumin seeds and asafoetida to it. When the seeds crackle, add green chilly, ginger and saute for while. Then to it add coriander powder, fennel powder and keep stirring well.
Add gram flour now and stir continuously. Saute the gram flour well and then add mango powder, garam masala powder, salt and red chilly powder to it. Saute until it become fragrant and there is slight change in color.
Stuffing is now ready and done. Transfer it to another bowl so that it cools down completely. Use it later.
20 minutes are over, knead the dough again and divide it to 10 to 12 equal dough balls. Lift one dough ball at a time and flatten it into 2 inch diameter sheet and give it a shape like a bowl.
Top it up with 1 tsp stuffing and seal back to a round dough ball. Flatten the stuffed dough ball to 2.5 to 3 inch round kachoris using a rolling pin or your hands. Likewise prepare all the kachoris until the dough is utilized completely.
Heat enough oil in a wok or pan. Oil should be medium hot and to check that drop a pinch of dough into the oil. If it starts bubbling and getting fried then the oil is sufficiently hot. Gently slide it in medium hot oil. Drop 3 to 4 or as many kachoris as possible in the wok.
Flip the sides of the kachoris when it starts floating on the oil. Keep flipping and fry until they get puffy and golden brown from all sides. Keep the flame on medium-low. Lift the fried kachoris with the slotted ladle and hold it against the wok so that the extra oil gets drained back into the wok. Take out the fried kachoris on kitchen paper towel to remove excess oil. Similarly fry all the kachoris. Steaming hot and crusty besan kachoris are ready.
Serve these super yummy and lip smacking besan kachori with potato masala sabzi, green coriander chutney or tomato sauce. Have it with a steaming cup of tea or coffee and relish eating. Let the kachoris cool down completely and then store them in any sir container. It keeps good for 8 to 10 minutes.
- If the stuffing appears too dry then add some oil to it.
- Fry the kachori in medium hot oil and fry on medium-low flame. With this you’ll get crusty and delicious kachoris. It takes 10 to 12 minutes to fry kachoris at a time.
- Refined flour – 2 cups (250 grams)
- Ghee or Oil – ¼ cup (60 to 70 grams)
- Salt – ½ tsp
- Gram flour – ½ cup (60 to 65 grams)
- Cumin seeds – ½ tsp
- Asafoetida – 1 pinch
- Green chilly – 1 to 2 (finely chopped)
- Ginger – ½ inch grated or ½ tsp paste
- Red chilly powder – ¼ tsp
- Garam masala – ½ tsp
- Mango powder – ½ tsp
- Coriander powder – ½ tsp
- Fennel powder – 1 tsp (coarsely ground)
- Salt – ½ tsp (as per taste)
- Oil – for frying kachoris
- In a mixing bowl, take refined flour and add some salt and melted ghee into it. Add water in small parts and knead soft dough.
- Cover and keep aside the dough for 20 minutes to set. Meanwhile let us prepare the stuffing for kachoris.
- For this, heat 2 tbsp oil in a wok or pan and splutter cumin seeds and asafoetida to it. When the seeds crackle, add green chilly, ginger and saute for while.
- Then to it add coriander powder, fennel powder and keep stirring well. Now add gram flour now and stir continuously.
- Then add mango powder, garam masala powder, salt and red chilly powder to the roasted gram flour. Saute until fragrant.
- Stuffing is ready, transfer to another bowl.
- Knead the dough again and divide it to 10 to 12 equal dough balls. Take one dough ball and flatten it. Place 1 tsp stuffing over it.
- Close the stuffing from all sides and roll out into 2.5 to 3 inch diameter little thick kachoris. Similarly prepare the rest as well.
- Gently slide 3 to 4 kachoris in medium hot oil and fry until they get puffy and golden brown in color.
- Drain out the fried kachoris on kitchen paper towels to remove excess oil. Likewise fry all the kachoris.
- Piping hot and lip smacking besan kachoris are ready. Serve them with side accompaniment of any Indian chutney/dip like green coriander chutney, mint chutney or with potato masala sabzi and relish eating.