Tezzbuzz Desk- If you have hot kachori with evening tea, the fun of the snack doubles. Usually people buy shortbread from the market and eat it, but home made shortbread has a different taste. If you want to try something new then Himachali Kachori can be a good option.
The specialty of Himachali Kachori is its spicy urad dal stuffing. It is crispy from outside and spicy from inside. It can be served with green chutney, tamarind chutney or chutney of your choice.
Ingredients to make Himachali Kachori
To prepare shortbread dough, you need wheat flour, celery, salt and some dry yeast. Use lukewarm water to knead the dough.
For stuffing, black urad dal, green chilli, whole red chilli, ginger, garlic, cumin, coriander powder and a little asafoetida will be required. Keep oil aside for frying.
First prepare shortbread dough
Take wheat flour in a big vessel. Add celery, salt and dry yeast to it and mix everything well. Now slowly add lukewarm water and knead a soft dough. Cover the dough and keep it for about one and a half to two hours, so that it can be prepared properly.
Make urad dal stuffing like this
Soak black urad dal in water a night before making kachori. The next day, take out the lentils from the water and filter them thoroughly. Now add green chilli, whole red chilli, ginger, garlic, cumin, coriander powder and a little asafoetida. Grind everything coarsely without adding water. Keep in mind that the stuffing should not be too fine, only then it will taste good in Kachori.
Now prepare the kachoris
Divide the prepared dough into equal parts and make small balls. Press one ball of dough with your hands and shape it into a small puri. Place the prepared urad dal stuffing in the middle and lift the edges of the dough and close it well. Now press it lightly and give it the shape of a shortbread. Do not make the kachori too thin, otherwise the stuffing may come out while frying. After preparing all the kachoris, cover them and keep them for about two hours.
Fry kachori on low flame
Heat oil in a pan. The oil should not be too hot, otherwise the kachori will brown quickly on the outside but will not cook properly from inside. Fry the kachoris on low to medium flame until they become golden and crisp.
Take out the prepared Himachali Kachori in a plate and let the excess oil drain out for some time. After this serve it with green chutney, tamarind chutney or hot tea.
If you want to make a traditional flavored snack at home that is different from the usual market kachori, then you can definitely try Himachali Kachori.