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Monsoon Recipes- Kachori [Stuffed Fried Katori]

 Monsoon is a climate in India, it is a seasonal change in the atmospheric circulation and precipitation associated with the asymmetric heating of land and sea in the region. Monsoon cause wet and dry season. Monsoons are most often associated with the Indian Ocean. Usually, the term monsoon is used to refer to the rainy season of a seasonally changing pattern, and also dry weather.

 The term was first used in English in British India and neighboring countries to refer to the big seasonal winds blowing from the Bay of Bengal and the Arabian Sea in the Southwest bringing heavy rainfall to the area.

Winds that give maximum rainfall to India are south-west monsoon which lasts from June to September. Hence, the rainy season is also called a south-west monsoon season in India.
 
When Monsoon's name comes our heart starts yearning for something Spicy, Hot, and Crunchy to munch on, that's when mainly Pakoras and Kachories and hot Pattice came into the picture.

 
Even health-conscious people cannot resist munching these with the Masala Chai.

 Today, we are going to make hot, spicy, and crispy kachoris. Tea time or evening snack made with some spices and roasted stuffing of Bengal gram. 
 

Ingredients :
  • 2 cups   Maida  
  • 1/4 cup oil
  • pinch of salt
  • 1/2 cup water
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tbsp ginger- garlic- green chilly paste
  • pinch of asafoetida
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilly powder
  • salt as per taste
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon chaat masala
  • pinch of sugar
  • Oil 
  • water
Method :
  • Take Maida into a plate.
  • Add salt, oil and add water slowly and mix everything together, that it should come together nicely into a perfect dough.
  • Add a little water at a time and knead medium consistency dough.
  • The dough should not be too stiff nor too soft and also it should not stick to your hand.
  • Cover the dough and keep it to rest for about 30- 40 minutes.
  • Heat up a pan on medium heat.
  • Add cumin seeds, Fennel seeds, Coriander seeds, and roast on a medium heat a little until these release aroma.
  • Transfer everything in a blender jar, and blend it into a coarse powder.
  • Heat up oil in a pan.
  • Add Ginger-Garlic- Green Chilly Paste and fry for about a minute.
  • Add Turmeric Powder, Garam Masala, Red Chilly Powder for few seconds.
  • Add Besan and roast these well.
  • Add the blended powder, salt, sugar and chaat masala and mix well. Sprinkle water and mix well.
  • Add a pinch of Asafoetida.
  • Cover the pan and for 5 minutes on a low heat and give steam.
  • Remove the lid and let the mixture cool down, transfer the mixture in a bowl.
  • Stuffing for Kachori is ready now.
  • Take the dough and knead it once more to even.
  • Take a small portion of dough and make it smooth and even.
  • Take a small portion from it and make a pari from it as we make for Modak for stuffing.
  • The pari or ball should be thin at the edges and thick at the center.
  • Fill the stuffing and close all the edges.
  • Slowly press it and then roll it with a rolling pin into a kachori shape.
  • Roll very carefully especially on edges.
  • Make all kachoris with the same procedure.
  • Heat up oil in a pan.
  • While dropping Kachori in a hot oil face the closed side up and fry on low heat.
  • Sprinkle the oil on Kachoris until it floats on the oil.
  • When the lower side is fried well and turns a nice golden color, turn the side carefully and fry well from the other side too.
  • When another side also turns golden nice color, take out the Kachori, drain out the excess oil on a tissue paper, transfer it in a serving dish.
  • Kachori is ready to serve with ketchup or curd.













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