Taste of Banarasi Kachori at home
Whenever the name of Banaras is mentioned, the image of its streets, ghats and amazing food comes to mind. Particularly, Banarasi Kachori is one of the famous breakfast here. It is crispy from outside and filled with spicy lentils from inside, whose taste is liked by everyone.
If you also want to enjoy this special Kachori at home, then it is not very difficult to make it. Just from kneading the dough to frying the shortbread, it is necessary to take care of some important things. Let us know the simple method of making crispy Banarasi Kachori.
Ingredients required for Banarasi Kachori
To make Kachori, you need flour, moong or urad dal, oil or ghee, salt, asafoetida, cumin, fennel, coriander powder, red chilli, dry mango powder and garam masala.
Apart from this, some oil or ghee will be required for adding moin to the flour and water for kneading the dough. Keep enough oil to fry the kachoris. If you like spicy taste, you can also add some Kasoori Methi to the stuffing.
Step 1: Prepare the Spicy Dal Stuffing
First soak moong or urad dal in water for a few hours. When the lentils become soft, drain the water and grind it coarsely. Take care not to make the dal very fine.
Now heat some oil in a pan. Add cumin, fennel and a pinch of asafoetida in it. After this, add ground lentils and fry well.
Now add salt, red chilli, coriander powder, dry mango powder and garam masala. Mix all the spices well with the lentils and cook until the moisture in the stuffing completely evaporates.
After the filling is ready, turn off the gas and keep it to cool.
Step 2: Make the Dough for Kachori
Now take flour in a big vessel and add some salt to it. After this, add oil or ghee and mix it well with flour. This will help in making Moin Kachori crispy.
To check the correct quantity of Moin, take some flour in your hand and press it. If it gets tied easily and starts taking shape like laddu, then Moeen is right.
Now knead the dough by adding water little by little. Keep the dough neither too hard nor too soft. Cover the prepared dough and keep it aside for about 15 to 20 minutes.
Step 3: Make the filling and make the kachoris
After the dough is ready, make small balls of it. Spread a ball lightly with your hands and place the prepared lentil filling in the middle.
Now lift the edges of the dough upwards and close the filling completely. Press it lightly and give it the shape of a shortbread.
Do not make the kachori too thin. After frying slightly thick Kachori, it remains more crispy from outside and well cooked from inside.
Prepare all the kachoris in the same manner.
Step 4: Fry on low flame
Now add enough oil in the pan and heat it. The most important thing here is not to heat the oil too fast. In very hot oil, the kachori may turn golden quickly from outside, but the inner layer and filling will not be cooked properly.
Carefully drop the kachoris into the oil and fry on low to medium flame. Keep turning them occasionally, so that both the sides get equal golden color and the kachoris become nicely crisp.
When the kachoris become golden and crispy, take them out from the oil and let the excess oil drain.
Serve with potato curry and chutney
Serve hot Banarasi Crispy Kachori with spicy potato curry, green chutney and pickle. From morning breakfast to evening tea, this delicious combination can be a hit with the family.
If you want to make the Kachori absolutely crispy, then keep two things in mind – add the right amount of flour to the flour and cook the Kachori slowly on low flame instead of frying it on high flame.