Garlic Kachori(Spicy Small Golden Balls) to keep the Vampires away!

My daughter really wanted to see New Moon on DVD in her Easter holidays,but because we were both afraid of the vampires in the movie we decided that I would make these garlic kachoris to keep us safe..;0)!!lol...and we really kept them away... years ago I had these Garlic Kachori in Leicester(from london around 99 miles north) at our relatives house...Since then I always wanted to make it myself.  So many times I didn't suceed, past one or two years I'm doing ok with kachories! Making kachori is time consuming, so I don't make very often..maybe once a year!!! The small golden balls filled with Tuvar (Lilva) mixture are very tasty and can serve as perfect appetizers or a snack for a pot-luck party .

"Kachori or Kachauri or " Kachodi" is a spicy snack popular in various parts India and Pakistan including Uttar Pradesh , Rajasthan, Delhi, Madhya Pradesh, Gujarat, and Punjab region in India and Punjab region of Pakistan


A kachori served in New Delhi, IndiaKachoris of Uttar Pradesh and Rajasthan are extremely well known and popular. It is supposed to have originated in one of these states.

In Rajasthan and Uttar Pradesh it is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices.

Additionally in Rajasthan, the Pyaaz ki Kachori (Onion Kachori) is very famous.

In Gujarat, it is usually a round ball made of flour and dough filled with a stuffing of yellow moong dal, black pepper, red chili powder, and ginger paste.

In Delhi it is often served as a chaat. Also delhi's has another kind of kachori called as 'Khasta kachori' or 'Raj Kachori'.

A variant includes sweet upwas (fast) kachori, made with potato, coconut, and sugar. Kachoris are often served with a chutney, often made from tamarind, mint, or coriander.

Some of the variants popular in North India includes a version similar to the Rajasthan version accompanied with a curry made of potatoes and varied spices or even chana (chole), similar to one served in chole bhature
(Source: wikipedia)

You will need:-(Stuffing)

• 1 cup frozen pigeon peas
• 1 cup frozen green peas
• 2 tbsp garlic, ginger and green chilli paste
• Salt to taste
• 1 tbsp mustard seeds
• pinch asafoetida
• 1 tsp seasame seeds
• 1 tbsp Sugar
• 1 tbsp dry coconut powder

• Dry mango pwder or lemon juice(according to your taste)
• 1 tsp Garam masala
• 1 tsp red chilli powder
• 2 tsp cumin and coriander seeds powder
• 1 tsp fennel seeds(crushed)
• 2 tbsp oil
• More oil to fry

You will need;-(pastry)

• 1/2 cup Plain flour
• 1/2 cup Chappati flour
• Salt to taste
• 2 tbsp oil
• Water to knead dough......Mix all the ingredients and make a semi stiff dough.  Leave a side to rest for half an hour. 

Method:-
Defrost pigeon peas and green peas.  Now Grind coarsley in a grinder.  In a haevy bottom pan heat oil and add mustard seeds and asafoetida.  After spultter add peas and cook for 6-7 minutes on a very low heat.  Now add all the masala and seasonings.  let it cook further about 5-6 minutes.  Switch of the heat and let it cool.Now divide the dough into small portions, and roll into a small circle. put a large spoonful of the filling into the center, then fold the dough over the filling to form a ball and seal the edges with a peak at the top. You can grease your palms a little and roll the ball between them to form an even ball if that's easier. Repeat for all the kachoris.   Now heat oil in a wok and deep fry 3-4 kachoris at a time over medium-to high heat till they are golden brown in color. Serve hot with Green Chutney or Tamarind chutney. I served with both..Enjoy as much as my family did!!

Also I am taking break  from bloggywood..about two weeks, not going on holiday, still here.... I shall meet U all again with all new recipes and new event.. Yeehaaaaa! Till we meet again, take care all!!! Forget me Not..;0))!!