What are your plans for Diwali or Deepavali? We are planning to host a tea party for all our friends here and then we are planning to relocate end of this year. Downsizing is really so tough. I can’t imagine giving away some of my blog items 🙁
For now we are having fun setting up the menu for Diwali 🙂 The first item that my husband included in the list this time are the kachoris. We want the menu to be full of Indian sweets and snacks 🙂
Some other snacks that we have decided on but not finalized yet are samosa, aloo chana chaat, dabeli, and black pav bhaji (kali pav bhaji). You can check the following lists: Diwali Snacks Recipes and Diwali Sweets Recipes for more inspiration on what dishes you can prepare for Diwali. All are my favorites so I am finding it difficult to finalize the menu from these lists. If you have any suggestions, leave them in the comments below 🙂
There are different types of kachoris like raj kachori, khasta kachori, matar kachori, dal kachori but for us nothing can beat the combination of onion and potato with aromatic spices. The dough and frying technique remains the same for all the kachoris. Only the filling is what changes. What is your favorite kachori flavor?
Double fry and slow frying is what makes your kachori crispy and flaky. You will have to fry them on low flame so every batch may take about 15 minutes to fry. Patience please… but it’s worth it. The proportion of flour to oil (or ghee or butter) ratio also matters.
The Kachoris are so tasty that they can be served alone. But since I am planning to make many other items, I decided to make and serve it with sweet banana chutney and spicy chutney. These sweet and spicy red chilli or garlic chutney goes well with any Indian Chaat like vada pav, sev puri, paapdi chaat, samosas and even dosas.
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Recipe card
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For the Dough 2 cups All purpose flour or Maida 1 teaspoon Salt 4 tablespoon Oil or Ghee For the Filling 2 tablespoon Oil 1 tablespoon Coriander seeds 1 teaspoon Cumin seeds 1 teaspoon Saunf or Fennel seeds 1 Garlic, finely chopped 1 Onion finely chopped 1 Green chile, finely chopped 4 tablespoon Chickpea flour or besan ½ Onion thinly sliced 1 teaspoon Red chile powder 1 teaspoon Chat Masala or Lime juice 2 potatoes, boiled and mashed Asafoetida or hing (pinch) 1 teaspoon Sugar Salt to taste Oil, for frying For Sweet Banana Chutney ⅓ cup Brown sugar or Jaggery ½ tablespoon or lemon sized ball Tamarind, adjust to taste 1 Big banana mashed ½ teaspoon Coriander seeds crushed or powdered ¼ teaspoon Saunf or Fennel Seed crushed or powdered ¼ teaspoon Cumin seeds or Jeera crushed or powdered Salt or Black salt, to taste ¼ teaspoon Chaat Masala (optional) For Spicy Red Chile Garlic Chutney 6 Garlic cloves 10 to 12 Kashmiri Dry red chile Salt, to taste Step I
In a bowl, add flour, salt, oil and mix it together. Now add water little by little and knead it form a soft dough. Cover this and keep it aside for 30 minutes.
Step II
Using mortar and pestle crush coriander seeds, cumin seeds, saunf to coarse powder. Add 2 tablespoon oil in pan. Add crushed cumin seeds, coriander seeds, saunf and saute on medium flame until aromatic. Add garlic, finely chopped onions, green chile and saute till onion becomes brown in color. Add chickpea flour and saute till you get nice aroma. Switch off the flame. To this mixture add thinly sliced onion, red chile powder, chat masala, boiled potatoes, hing, sugar, salt to taste and mix well. Let this cool down for sometime.
Step III
Heat oil in pan on medium heat for frying. Wait until it gets nice and hot. Pinch lemon sized ball from the prepared dough and flatten it in your palms. To this add around tablespoon of prepared filling at the center. Get the edges together and seal by pressing it. Next, gently press the edges using your fingers or rolling pin and roll to form a kachori about 4 inch diameter.
Step IV (Double Fry )
Depending on the size of the pan add the rolled kachoris and fry on high flame 20 seconds on each side. Transfer it to paper towel and let it cool for few minutes. Transfer the fried kachoris back into oil and fry them second time on medium-low to low flame until they are crisp and golden brown (this may take about 15 mins, keep flipping every 5 mins) Kachoris are now ready. Serve with chilies, onions some hot sauce and sweet sauce.
For Sweet Banana Chutney
Bring 1 ½ cup of water to boil. To this add brown sugar or jaggery, tamarind, mashed banana, salt, crushed coriander, saunf and jeera. Simmer this for 10 to 15 minutes or till you get the desired thickness. Let it cool down completely. Refrigerate and use as and when needed.
For Spicy Red Chutney
Soak red chiles in hot water for 15 to 30 minutes. Grind garlic cloves, soaked red chile with pinch of salt and about ⅓ cup of water to smooth paste. Transfer it to bowl. Refrigerate and serve as and when needed.
