Till date, whenever you make dough, you must first put flour in the plate, right? This recipe is a little different, friends, here first you have to take around 120 AA i.e. 3/4 cup water and in it you have to add 2 tablespoons of semolina, this is fine semolina. Friends, now it will take some time for the semolina to swell, till then you can add the rest of the things here.
I have added one tablespoon of ghee here, around one teaspoon of chilli flakes, celery, add one teaspoon of sesame seeds here and along with that one teaspoon of salt and coriander, in this absolutely freshly recipe, friends, everyone makes you work hard, the whole dough is rubbish, right? No, no, there is nothing like that in this.
just mix the dough well and whatever fatigue, frustration you have fought with throughout the day, you can easily take revenge of all that with this dough because here you have to count and slam it 15 times, just by slamming it Friends, it will happen that this dough will spread out on its own.
It seems that it is quite wet. It seems that how will we use it? It will be used very easily friends. But first of all, apply a little oil on your hands and apply it on this dough. If you do not apply oil, it will stick to your plate and the result will not be good.
Just keep it covered with a wet cloth for half an hour and let food science work on its own and see the magic. Well, let me make a stuffing and show you. Nowadays, everyone writes in the comments that do not show potato stuffing because potato is very common, so I will show you another stuffing.
Anyway, nowadays potatoes have also started becoming expensive. There is no one in vegetables. Friends, you can take Bhujia, yes, take any Bhujia. If it is spicy, it will be fun. I have taken Ratlami apple, it will be enough. And I have grinded it in a mixer.Then I have taken one cup of Poha, I washed it well once and then put it in water for 30 seconds. After keeping it for 30 seconds, drain out all the water and leave it in the air for 5 minutes and see that the Poha will become soft on its own. You are thinking right, it becomes exactly like potatoes.
Now mash it a little. For the rest of the stuffing, I have put some oil in a pan. In the oil, add asafoetida, mustard seeds, cumin seeds, fennel seeds and coriander seeds. I have finely chopped four to five garlic cloves and put them here. Roast them for a while and then put onions here. I have roughly chopped two onions and put them here.
Now, along with the onions, add a secret thing. Just add a pinch of baking soda here. This is a trick friends, which gives a completely different flavor. What happens is that Due to this, the mid reaction in onions, that is, the reaction of turning brown, starts happening quickly, their color will also be completely different, the taste will also be different and at the same time.
I have also added salt and green chillies and kneaded for a while and now see, the color of the onion is completely different, on my saying, put the onion on your tongue once at this point and see, if I explain its taste to you, then it is like the sweetness of caramel, exactly like that, the taste is similar to that, well, I will tell you further.
quickly you add one spoon of coriander powder and turmeric here, add red chilli, add Kashmiri red chilli, the color comes out very good, that's why I have added Kashmiri red chilli, as soon as you add the masala, turn off the gas, otherwise all the spices start burning and the taste will turn into bitterness, at the same time I have quickly added poha and that ground sev, add that too and you should mix all these things well.
The colour looks good, but the balance of the masala is out. It is very important to have sourness here, so add a spoonful of mango powder. I would say you can add more, it is up to you. You should taste it first. So keep in mind that the chilli should be a little spicy.
The masala should have a good sourness and the salt should also be spicy. Only then will it be balanced and the stuffing inside will taste perfect. I have made small pedas of this. One peda is of 20 grams. Friends, I have also told you the size and the weight because the more precision is used in making the food, the more equal and even it becomes.
You can make a small ball and that will also work. Now I will show you. Look, the dough has automatically joined together. There was no need to knead or rub it. Your work is done just by patting it down. You see, now it is not even sticking to my hands. I have made small pedas with this dough. I have made pedas of 30 gms and I have kept one peda of 30 gms, that means there is not much gap between the dough and stuffing.
there is a very little gap, see, if you take too much dough then you will feel the flour in this snack and it will not taste good, so that is why I have deliberately not kept much gap between the stuffing and the dough and if by chance you are afraid that this pack will not be sealed, it may tear while frying, then this will not happen friends because the dough is very wet and soft, if you tie it properly then it will stick completely on its own, for stuffing see what I have done is that I have taken only peda, I have taken the corners of the peda and I have put the stuffing in the middle and just like we seal kachori or parantha, in the same way I have made a braid of it and twisted it and closed it, it is very important to twist it.
No then What happens while frying is that your kachori starts tearing from here, so seal it properly and whatever extra is there, put it in the other peda, press it right in the middle, add the masala again and seal it by twisting it, it will be sealed very easily friends because the dough is a little loose and wet, the dough of kachori should always be like this, now do keep in mind that when you are making the kachori flat, first of all you have to press from the center so that all the masala goes to the sides, the more it goes to the sides.
the more your kachori will puff up evenly and it will not be thick from anywhere, just spread it out evenly and now do not fry it on any low flame, no, not at all, you have to fry it on medium low flame, that is, when you put it in the oil, the oil should be hot and you can fry it on medium low flame only, it will take you 10 to 12 minutes for each kachori to puff up on its own. It will set and become completely set. See friends, I have cooked it for exactly 12 minutes and you can see the colour is amazing.
Friends, try making this new style of wheat flour kachori. There is no need of refined flour. Friends, even without refined flour, you can make a crispy and tea-time snack that can be enjoyed in the rains. How did you like this trick of my grandmother? I mean, when I ate this kachori, I saw that it was completely stuffed inside.
