Ratlami Kachori
Veg
Vegan
Deep-fried pastry from Ratlam stuffed with a fiery filling of urad dal, black pepper, dried ginger, and cloves — distinctly spicier than any other Indian kachori, with a rough, pebbled exterior from the coarse flour. GI-tagged street food sold at Ratlam's busy bazaars.
Cuisines
Malwi
Best for
Breakfast
Snacks
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
1 cup | Flour |
|
2 tablespoons | Ghee |
|
1/4 teaspoon | Salt |
|
1/2 cup | Water |
|
1 cup | Gram Flour |
|
1 teaspoon | Fennel Seed |
|
1 teaspoon | Coriander Seed |
|
1/2 teaspoon | Cumin , seeds |
|
1/4 teaspoon | Asafoetida |
|
1 teaspoon | Red chili powder |
|
1/2 teaspoon | Turmeric powder |
|
1 teaspoon | Garam masala |
|
1 teaspoon | Amchur , dried mango powder |
|
salt | To taste |
|
2 tablespoons | Oil , for deep frying |
Instructions
- 1 In a bowl, mix all-purpose flour, ghee, and salt. Gradually add water to form a soft dough. Cover and let it rest for 15 minutes.
- 2 Dry roast gram flour in a pan until it turns golden brown. Set aside.
- 3 In the same pan, heat 2 tablespoons of oil. Add fennel seeds, coriander seeds, and cumin seeds. Sauté until aromatic.
- 4 Add asafoetida, red chili powder, turmeric powder, garam masala, and amchur to the pan. Stir well.
- 5 Add the roasted gram flour to the spice mix. Season with salt and mix thoroughly. Let it cool.
- 6 Divide the dough into small balls. Flatten each ball and place a spoonful of the filling in the center.
- 7 Seal the edges and shape into a kachori. Repeat with the remaining dough and filling.
- 8 Heat oil in a deep frying pan. Fry the kachoris on medium heat until they are golden brown and crispy.
- 9 Drain on paper towels and serve hot.
Tips
Ensure the oil is not too hot while frying to avoid burning the kachoris. Fry on medium heat for even cooking.