Ingredients
Kachaories- dough
• 200g plain flour, plus extra to dust
• 1½ tsp fine salt
• 1 tbsp melted butter (or oil)
• 5–6 tbsp warm water
• Vegetable oil, for deep-frying
Method
1. Sift flour into a mixing bowl, add vegetable oil, salt and mix with your hands until a crumbly mixture is achieved.
2. Add the water and mix until you have soft dough. Now knead the dough for 10 minutes.
3. Form the dough into a ball and coat the outside with vegetable oil. Put the dough into a plastic bag and set it aside for about 30 minutes.
4. Knead the dough again and divide it into 8 equal portions
5. Form each portion into a ball. Roll the ball out on a floured surface to make a circle approximately 2 inches in diameter.
6. Take one of circle, pour 1 tps chickpeas filling in middle of circle and seal the edge now make a ball again. With a little oil on your fingers. Press the ball to flat like peda then roll the ball out on a floured surface make a circle approx-4 inches in diameter.
7. Now time to Kachaories in a deep fryer until golden brown.
Kachaories filling - spicy chick pea
• 2 tbsp vegetable oil
• 1 tsp hot curry powder, or to taste
• 1 tsp garam masala
• ½ tsp ground cumin
• ½ tsp ground turmeric
• 1 tsp funnel seeds
• 1 tsp coriander seeds
• 1/2 tsp urad daal
• 1 tsp chili flakes
• 1 tsp- amchoor powder
• 1 cup- boiled chickpeas ‘pureed
• 4 tsp water
• ½ tsp salt
Method
1. Soak the chick peas overnight in water. If you want you can also take canned boiled chickpeas.
2. The next day, place the soaked peas in fresh water to cover and cook until tender, about 20 min.
3. Place the chick peas into a blender with a little water and puree.
4. Now you will put some vegetable oil into a heated wok and add urad daal, funnel seeds and coriander seeds when daal is turning golden brown.
5. Pour the pureed chick peas and add all the other ingredients.
6. Now fry the filling about 20 min till it turns into a powder
7. after that shift that chickpeas filling to another bowl so that it cools off
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