Shegaon Chi Kachori
Prep time: 1015 minutes
Cooking time: 4045 minutes (excluding dough resting time)
Serves: 12 kachoris

Ingredients:
Dough
REFINED FLOUR | मैदा 2 CUPS
SALT | नमक TO TASTE
OIL | तेल 2 TBSP
WATER | पानी ½ CUP + 2 TBSP (ADDED GRADUALLY)
OIL | तेल
Filling
CORIANDER SEEDS | साबुत धनिया ½ TSP
FENNEL SEEDS | सौंफ ½ TSP
CUMIN SEEDS | जीरा ½ TSP
GREEN CHILLI | हरी मिर्च 12 NOS.
GARLIC | लेहसुन 1215 CLOVES
GINGER | अदरक 2 INCH
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL
WATER | पानी A SPLASH
ROASTED CHANA DAL | भुनी हुई चना दाल ¾ CUP
OIL | तेल 34 TBSP
TURMERIC POWDER | हल्दी पाउडर ½ TSP
GARAM MASALA | गरम मसाला ½ TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
SALT | नमक TO TASTE
WATER | पानी 12 TBSP
KASURI METHI | कसूरी मेथी 1 TSP
WATER | पानी A SPLASH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Fried green chilli
GREEN CHILLI | हरी मिर्च 1012 NOS. (SLIT)
SALT | नमक A PINCH
Method:
Add the flour into a bowl along with salt & just mix lightly, then add the oil a& start adding the water gradually to bring all the dry flour together.
Once all the dry flour comes together transfer it onto a platform & knead for 1012 minutes until the dough becomes smooth & soft.
Place the dough into a bowl & drizzle a few drops of oil & coat the doughball, cover with a damp cloth & let the dough rest for atleast 1 hour.
Add the coriander seeds, fennel seeds & cumin seeds into a mortar or a small mixer grinder jar & grind it into a coarse powder.
In a mixer grinder jar add green chilli, garlic, ginger & fresh coriander along with some water & grind it into a thick coarse paste.
Then add all the roasted chana dal into a dry & clean mixer grinder jar & grind it into a fine powder, then sieve the powder into a bowl.
To make the filling set a deep pan or a kadhai over high heat & add oil, let the oil get hot.
Further add the coarsely grinded spices, stir & cook them for a minute.
Add the green paste, stir & cook the paste over high flame for 2 minutes.
Further lower the flame & add all the powdered spices, give it a stir once & then add hot water, stir well again & cook the spices over high flame for a minute.
Lower the flame again & add kasuri methi along wtithe powdered roasted chana dal, stir well & ensure that there are no lumps, cook for 34 minutes until the mixture becomes slightly dry.
Then add splashes of water, stir well & transfer it into bowl, cool it down completely.
Once cooled the mixture should come together if you press it between your hands, it shouldn’t be completely dry.
To shape the kachori take a portion of the dough & form it into a bowl shape using your thumb & fingers, then take a slightly smaller portion of the filling, place it into the dough & seal it completely. Make all the roundels similarly.
Shape the kachoris using a rolling pin or you can use your palms as well.
Fry in hot oil (180° C) until crisp & golden brown.
Serve them hot along with some fried salted green chillies.

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Intro 0:00
Dough 1:49
Filling 4:43
Shaping & frying 8:27
Plating 13:18
Outro 14:24