Khapli Atta Kachoris

: How to Make Them Extra Crispy for Street-Style Chaat

Kachoris are deep-fried pastries that hail from the Marwar region of Rajasthan. It is a popular delight among street food lovers who enjoy it for breakfast or even as an evening snack. This crispy treat has many variations, like pyaaz kachori, mawa kachori and raj kachori. Although it is convenient, there is a unique pleasure in making it from scratch at home in a healthy way. Scroll down to know how?

While classic kachoris are made with maida flour, this version gets its healthy transformation with Aashirvaad Chakki Khapli Atta. This flour is rich in fibre, which makes it easy to digest and gives a unique nutty flavour. Additionally, this khapli wheat kachori contains less gluten than the maida flour, making it more tolerable for some individuals with gluten intolerance. But before jumping to how it is made, it is essential to know that khapli atta requires some different techniques to achieve flakiness. Learn below.

A track towards a flaky kachori begins from the dough only, so it is important to make it perfectly. First, in a large bowl, add khapli atta, ghee, ajwain and salt to taste, mix well. Rub between your fingers until the coarse crumbs form. Take a mayon test by pressing a handful of the mixture in your palm. If it holds the shape of your fist, you are ready to knead the dough. Then, use cold water little by little and knead the dough until smooth and pliable. Once the dough is prepared, give it a proper rest for 30 minutes so that the gluten relaxes, promoting easy rolling.  

Classic kachoris are stuffed with dal; however, according to your preferences, you can get creative with your filling. You can make the stuffing healthier by replacing the traditional ingredients with minced meat or paneer. However, the main flavour boom in the kachoris is its spices. In a pan, add garlic, onion, ginger and aromatic spices of your choice (like fennel, cumin and coriander seeds) and saute till they turn fragrant. Combine all these ingredients, and your stuffing is prepared. Cool it completely before using.

One important thing to keep in mind is that khapli atta dough requires gentle rolling and stuffing. Start by taking a portion from the kneaded dough. Flatten it with your fingers into a disc shape and place a small amount of filling in the centre. Seal and flatten the kachoris using your palm again. Use a rolling pin, but do not aggressively; repeat the process for as many kachoris as you want to prepare. 

Heat oil in a khadai to 160 degree celsius for deep-frying. Slide 3-4 kachori at a time and let them fry for 12-15 minutes in medium-low heat. Do not over-crowd the khadhai as it can lead to uneven frying of the kachoris. Fry them in one-by-one batches till they turn golden brown on all sides. Once done, remove them from the oil, and let them drain on a kitchen towel to remove the excess oil.

Now, no more waiting for a kachori chaat to satisfy your cravings here; the grand finale begins. Place kachori in a bowl, crack the top to create an opening. Spoon in sprouted moong or boiled chickpeas, cubes of boiled potato, whisked yoghurt, sweeten it with tamarind-jaggery chutney, a pinch of sugar and green chutney (coriander-mint). Then dust with black salt, roasted cumin powder, and red chilli powder. Sprinkle some amount of crushed papdi, pomegranate seeds and fine sev. Serve immediately, a kachori chaat is ready.

Don’t let your hard work go to waste. Store the leftover kachoris correctly. These khapli atta kachoris stay fresh for 7 days when stored in an air-tight container at room temperature. Before storing, line the air-tight container with kitchen tissue. Also, let the fried kachoris cool down completely before storing. If you store them when they are hot, then the steam in the kachoris would turn soft. So prepare this kachori chaat with Aashirvaad Chakki Khapli Atta that does not compromise on health!