Here's a recipe for Karachi's famous Kachori
Learn to make the perfect Karachi-Style Kachori with our step-by-step guide. Crispy, flavorful, and irresistible!
Ingredients:
For the dough:
- 2 cups all-purpose flour
- 1/4 cup semolina (suji)
- 1/4 teaspoon salt
- 2 tablespoons ghee or oil
- Water (as needed) for kneading
- 1 cup yellow moong dal (split yellow lentils), soaked for 2 hours
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1/2 teaspoon ginger paste
- 1/2 teaspoon garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- Oil for frying
- 1/2 cup tamarind pulp
- 2 tablespoons jaggery or sugar
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon red chili powder
- Salt to taste
- Chopped coriander leaves
- Sev (crispy chickpea flour noodles)
Prepare the dough:
- In a mixing bowl, combine all-purpose flour, semolina, and salt.
- Add ghee or oil and mix well to incorporate it into the flour mixture.
- Gradually add water and knead until you have a smooth and firm dough.
- Cover the dough with a damp cloth and let it rest for 20-30 minutes.
Prepare the filling:
- Drain the soaked moong dal and rinse it thoroughly.
- In a blender or food processor, coarsely grind the moong dal without adding water.
- Heat oil in a pan and add cumin seeds. Let them crackle.
- Add chopped onions and sauté until they turn translucent.
- Add ginger paste, garlic paste, green chilies, red chili powder, turmeric powder, garam masala powder, and salt. Mix well.
- Add the ground moong dal and cook for 8-10 minutes until the dal is cooked and the mixture thickens. Remove from heat and let it cool.
Prepare the tamarind chutney:
- In a small saucepan, combine tamarind pulp, jaggery or sugar, roasted cumin powder, red chili powder, and salt.
- Cook the mixture over low heat until the jaggery or sugar dissolves and the chutney thickens slightly. Remove from heat and set aside.
Shape and fill the kachoris:
- Take a small portion of the dough and roll it into a small circle.
- Place a spoonful of the prepared moong dal filling in the center of the circle.
- Bring the edges of the circle together and seal the kachori, ensuring the filling is enclosed.
- Gently flatten the filled dough ball and roll it out into a small disc, around 3-4 inches in diameter.
- Repeat the process for the remaining dough and filling.
Fry the kachoris:
- Heat oil in a deep pan or kadai for frying.
- Carefully slide the prepared kachoris into the hot oil, a few at a time.
- Fry them on medium heat until they turn golden brown and crispy on both sides.
- Remove the fried kachoris from the oil and place them on absorbent paper to remove excess oil.
- Serve the Karachi Famous Kachoris.