Sunday, August 3, 2014

Kangri Kachoris


In rainy season the kangri kachoris are favourite in my home. In this season the dough gets fermented so easily that our traditional food is fullof all tasty remedies to it.

The kachoris from Kangra Valley is nothing but fermented dough stuffed pooris with urad dal


  • 3 cup whole wheat flour (roti atta)

  • 1 cup urad dal (unskinned)

  • 1 tsp fennel seed 

  • 1 tsp coriander powder

  • 1 tbspchopped green chilli

  • salt

  • 1/2 tsp  red chili flakes adjust to taste

  • 2 tbspchopped ginger

  • 2 tablespoon oil

  • Oil to fry


Wash and soak urad dal four hours or more. Drain the water. Blend dal coarsely , preferably in a food processor, using as little water as possible. The mixture should be dry.  In a bowl mix all the spices. and the dal paste .Mix well


    Make dough from wheat flour. Let it ferment in warm place for two three hours.  Oil your palm and knead the dough again and divide into  equal parts. Oil palm again and roll each parts into smooth balls. Set aside five minutes

Put dal mixture inside each dough ball and cover ball properly . Let all stuffed balls covered with damped cloth be in warm place for another hour.  With rolling pin soflt roll each ball into small pooris.

Heat oil in a frying pan over medium high heat. To test, place a small piece of dough in the oil. If the oil is hot enough, the dough will rise quickly to the top.

Fry one Kachori at a time. Place the kachori  in the frying pan and press with a skimmer. The kachori/poori  should puff up. Turn puri over and cook  until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining kachoris

With knife cut fermented dough kachori in half and put lots of butter in it and enjoy with curd/alloo sabzi.

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