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Pithi Kachori is a deep-fried stuffed delicacy from UP. Chef Ajay Chopra shares the recipe in detail.
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Ingredients
For the dough
2 cups wheat flour
1/2 cup semolina (rava)
1/2 tsp salt
1 tbsp ghee
2 tbsp carom seeds
water as required
For the stuffing
½ cup moong dal
½ tbsp ghee
¼ tsp turmeric powder
½ tsp red chilli powder
½ tsp cumin powder
1 tsp coriander powder
1 tsp crushed fennel seeds
1 tsp crushed coriander seeds
1 tsp asafeotida
1 tsp dry mango powder (amchur powder)
1 tsp chopped ginger
1 tbsp chopped green chillies
salt to taste
oil for frying
PREPARATION
- Take wheat flour, semolina, ajwain and salt in a bowl, mix very well.
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- Add ghee and with your fingertips mix the ghee with the flour for a few minutes till you get a breadcrumb like texture.
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- Add water in parts and knead the dough till it is not too tight & not too soft. Cover the dough with a moist muslin or kitchen towel and let it rest for 30 minutes.
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- Heat a pan and add ghee. Once the ghee melts, keep the flame to the lowest and add jeera, crushed coriander seeds, crushed fennel seeds and asafoetida and mix well.
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- Add chopped ginger and chopped green chillies and then add the moong dal, salt, turmeric powder, red chilli powder, coriander powder, dry mango powder and fresh coriander.
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- Let the mixture become warm or cool down. Crush to a coarse mix.
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- Now make small balls from this moong dal mixture. You can also spread some oil on your palms while making the balls. Keep aside.
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- Take a portion of the cut dough and flatten it with your fingers. Keep the edges thin while flattening. You can also use a rolling pin (belan) to flatten.
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- Now place the moong dal stuffing ball on the dough. Flatten the moong dal stuffing ball. Bring the edges of the dough together and join them at the center. Excess dough can be pinched off and removed. Heat oil for frying and keep the flame to a low. When the oil is just hot enough, you can add the kachoris.
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- Serve with aloo ki sabzi, raita and chutneys.
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