No North Indian festivity is complete without the Kachori/Bedmi Aloo. The traditional Kachori/Bedmi is made by stuffing dal filling in the wheat dough but other stuffings like peas, potatoes are good too. In this recipe, we take a shortcut for the busy lifestyle.
| Preparation Time: | 5 hours |
| Servings: | 5 |
| Difficulty: | Medium |
Ingredients
| Whole wheat flour | 2 cups |
| Urad dal | 1/2 cup |
| Finely grated ginger | 1 tsp |
| Green chilies | 1 |
| Salt | 2 tsp |
| Heeng (asafoetida) | A pinch |
| Pickle masala (optional) available in Indian stores | 1 tsp |
| Red chilli powder (lal mirch) | 1/2 tsp |
| Dhaniya (coriander) powder | 1 tsp |
| Saunf (fennel) seeds | 1/2 tsp |
| Oil | For frying |
Method
- Soak urad dal overnight or at least for 4-5 hours. Grind it coarsely with minimum water (about 1/2 cup).
- Dry roast coriander seeds and saunf (fennel) seeds. Crush coarsely.
- Add all spices to the wheat flour and mix thoroughly. Add a tbsp of oil and mix again.
- Slowly add ground urad dal and knead it into a medium dough. Add more flour if it becomes too soft. Roll it in about 1/2 tbsp of oil and leave it covered for 15 minutes.
- Knead the dough again till it becomes smooth. Make small flat balls (about 20).
- Heat oil. Test it by dropping a small piece of dough. If oil starts bubbling and dough starts floating, it’s hot enough.
- Roll a ball to about 4-5 inches in diameter. Don’t worry if it’s not perfectly round.
- Drop it slowly in the hot oil. Press it slightly to help it puff up. Turn the side. Fry till it’s golden brown from both sides.
- Repeat it with other balls.
- Serve it hot with Raita and Potato Curry.
Notes:
- If you don’t have urad dal, you can skip it. It simply becomes spicy puri – still very tasty.
- If you want to store it for later, stack a few of them, wrap it in a paper towel and then wrap it in aluminum foil.
- If some Kachori/Bedmi are leftover, wrap them as described above, put them in a ziplock bag and store it in freezer. Next time when you don’t want to make rotis or Kachori/Bedmi, just thaw the frozen Kachori/Bedmi and heat in microwave.
- These kachodis taste great even without any vegetable or yogurt because of all the spices. Try it just with pickle, it’s heavenly.
- After a nice lunch of kachodis, Mukhwas is a must.
Summary
Recipe Name
Kachori/Bedmi
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 2 Review(s)