Halwais Style Famous Kachori of Aligarh / Aligarh Ki Mashhoor Kachori Banane Ki Vishesh Vidhi... Super crunchy and luscious recipe

Hello friends,

How are you !! I hope...you are fine and healthy.

Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

# Friends.... today I am sharing a super tasty and famous "kachori" recipe of Aligarh.

Here in Aligarh..... people are very fond of eating these Kachori. They enjoy it in the breakfast to lunch.  On holidays.... people like to eat it either at home or from the market.

#  If you visit  to Aligarh...you can see lots of kachori shops here and there in the morning and in the evening....you will find samosas, tikki, pani poori, fritters etc.

# The speciality of these Aligarh Famous Kachoris is that it is fried in two times and little big in size.

It is enjoyed with a special dry potatoes curry and with a special raita.

Let us start the recipe of "Aligarh Famous Kachori"....

# Prep Time...15 minutes

# Cook Time...5 minutes a piece

# Serving....3 to 4

# Cuisine... Indian

# Course....Main / breakfast

#  Ingredients For The "Kachori"

# Ingredients For The Kachori Dough...

1. Wheat flour....250 grams

2. Ghee or oil moen....2 1/ 2 Table spoon

3. Salt to taste....1/2 Tea spoon

4. Water for kneading.....160 ml.

5. Sufficient oil or ghee for frying

#  Method Of Making....

#  Firstly sieve the wheat flour in a pan.

Add salt and moen ( ghee or oil  as choice ) in the flour.

# Mix well by rubbing with the fingers so that it could form a little ball by pressing with your palm.

This method of mixing oil in the flour will bring crispiness in kachori while frying.

#  Add water in the wheat flour and make a little tight dough like chapattis and Parantha.

Cover it with a plate for 20 minutes.

# Ingredients For The Kachori Fillings..

1. White urad dal....80 gram

2. Salt....1/ 2 Tea spoon

3. Asafoetida....2 pinch

4. Red chillie powder...1/4 Tea spoon

5. Fennel seeds powder....1 Table spoon ( saunf )

6. Garam masala...1/2 Tea spoon

7. Amchur powder...1/2 Tea spoon

8. Pinch of baking soda ( optional )

9. Water for soaking dal...70 ml.

# Method Of Making...

 

#  firstly wipe out  the urad dal with a clean cloth and then grind it in the mixer jar coarsely ( dardari ). It is called 'Dhaans' in desi style by our mothers.

# Mix the water and spices in urad dal and let it rest for 20 minutes. It will get soft and fluffy.

#  Now kachori dough and kachori filling is ready to make kachori.

# Divide the flour dough in equal size like chapattis and Parantha.

250 grams aata makes 10 to 11 kachori.

Make the balls of aata smooth on your palm and cover them with a plate.

#  In the same way,  make ready the filling of urad daal.

Either make the balls of dal or let it remain in the form of dough as choice.

Just take a little portion and fill in the balls of dough like normal way.

# Now everything is ready... dough and filling for the kachori.

# Heat a kadhai with oil on the high flame.

Mean while...take a ball and fill it with little dal... make it round and roll it.

These Kachori are little big in size.

# As the oil heats up well at smoking point like poori...

Just check it dropping a little bit...if it comes above then it is okay.

Just drop the Kachori in the oil...as it becomes fluffy... immediately flip it to the other side.

And as a raw form...just take out the kachori in a plate..... 2 minutes are sufficient.

# ( In this way....you can make few kachori as raw and fry them at the time of serving. )

Now press the raw kachori from the both sides by a flat spoon or with the roller ( belan ) and drop it in the oil again and fry on the medium flame till crispy.

It will take 3 minutes.

In this way, "Super crispy famous kachori of Aligarh" are ready to enjoy.

Serve hot with the dry potatoes curry and raita.

#  Things To Consider...

1. Knead the soft dough but little less than  Parantha dough.

160 ml.water in 250 gram wheat flour is sufficient.

70 ml  water in 80 gram urad dal powder is sufficient.

2. Just remember the dough consistency and fillin consistency should be the same..tight or soft.

By doing so... there is no chance of crackling the Kachori while rolling and frying both.

3. You can make the urad dal filling with fried gram flour too as optional way.

You can soak the urad dal directly like khasta kachori as choice.

4. While frying the Kachori at the second time.... Fry it on the medium flame and take out its extra oil in the kadhai or in a plate then serve it.

Theses Kachori don't absorb oil but looks oily.

Thanku Friends...

If you like my recipes.... then share your valuable feedback with me.

See you soon with a delicious and healthy recipe again.