Valentine's Day special Kachori

                               Special Kachori

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Kachori is associated with India's ancient cuisine. The kachori was created by the Marwaris, who settled across the country and were the pioneers of trade and commerce. All street food evolved around bazaars where traders needed to eat and drink while dealing with their business. Ancient trade routes have always passed through Marwar, and the Marwaris have always had access to the best produce passing through their region. Marwaris are vegetarians, and they know how to spice up their food even with limited local produce. The kachori in the desert has spices that are usually known as ‘thanda masala’, essentially dhaniya and sounf along with some haldi, making these kachoris well-suited for the climate.

 While these kachoris can be made at home, they are more of a marketplace snack. Until about 50 years ago, breakfast was rarely cooked at home as LPG connections were rare, and people depended on either kerosene or firewood for kitchen fuel. An elaborate breakfast was usually not in the picture, and it was kachoris and pooris that nourished several generations along with dahi and jalebi. I remember the story my Mom-in-law often narrated that my grand in-laws' place at Banaras, it was always Bechu saheb's kachori, jalebi and chana for breakfast.

The good thing about these kachoris is that, despite being fried foods, they are not as bad as they are made out to be. Use traditional oils or ghee, and you could eat them without having to worry too much about clogged arteries. Of course, you should always keep portions in check, but remember kachoris keep you full till the evening, balancing the total calorie consumption of the day naturally.

The kachori I prepared for Valentine's day dinner was simply aalu kachori but with a twist, wanted to incorporate the color red theme and also wished to surprise hubby by a stunning presentation. So, as the result, got this wonderful kachori which can surprise any of your guests!

 

Ingredients:

Wheat flour-125 gm

All purpose flour or Maida-125 gm.

Ghee for moyan-2 tbsp.

Salt

Beetroot juice-approx. 1 cup

Water

Procedure:

• In a mixing bowl, add salt and moyan and then divide this in two equal parts.

  • One part, knead plain, another, use beetroot juice for kneading the dough, if needed, use some water.

    • Rest the dough for 20 minutes.

      • Make 8 balls each from both the doughs, then roll 14 rotis.

        

        
        

        

        
        

        • Now on white roti, brush water and fix red roti. 
        • This way. on each white roti, lay a red roti, then cut it in the middle and again arrange this part on top of the other making sure that white red series is not broken.
        
        
        
        
        
         
        • Wrap in a cling wrap and put in the freezer for 30 minutes.
        
        
        
        
        
         
        • Take out and cut thin stripes, then roll with light hands and cut with the help of a katori.
        • Put the prepared stuffing in the between two puris and close the edges with the help of a fork.
        • Deep fry.
        
        
         
        

   Aalu stuffing for Kachori

  Mash 2 large boiled potatoes.
  Heat  tsp. oil and add hing, cumin.
  Now add mashed potato, red chilli powder, roasted cumin powder, kala namak, amchoor powder.
  Add grated ginger and bhuno this for 3 minutes.
  remove from heat and when cold, stuff it in the kachoris.