A uniqueness from the sacred land of Vrindavan and Mathura, Brijwasi kachori is not your common snack—it is crisp, spicy, and bursting with the wealthy flavors of urad dal and desi spices. Served with aloo sabzi or chutney, it is a festive favored, specially in the course of spiritual occasions and satvik food.
📝 elements:
For the Dough:
Complete wheat flour – 1 cup
Delicate flour (maida) – ½ cup
Ghee or oil – 2 tbsp (for moyan)
Salt – to taste
Water – as needed
For the Filling:
Soaked urad dal – ½ cup (soak for three–four hours and drain)
Hing (asafoetida) – a pinch
Cumin seeds – 1 tsp
Fennel seeds – 1 tsp
Coriander seeds (beaten) – 1 tsp
Dry ginger powder – ½ tsp
Black pepper – ½ tsp
Salt – to taste
Oil – 1 tbsp (for roasting filling)
👩🍳 commands:
1. Prepare the Dough:
Blend flours, salt, and ghee/oil in a bowl.
Rub until crumbly, then knead into a gentle dough the use of water. Cowl and relaxation for 30 minutes.
2. Make the Filling:
Grind soaked urad dal coarsely (now not too smooth).
Warmth 1 tbsp oil, upload cumin, hing, fennel, coriander seeds, and dal paste.
Upload black pepper, dry ginger, and salt.
Roast until the mixture becomes dry and fragrant. Let it cool.
3. Assemble the Kachoris:
Take small dough balls, flatten barely, and fill with the dal mixture.
Seal and roll gently into thick discs.
4. Fry:
Heat oil on medium. Fry kachoris slowly on medium-low flame until golden and crisp on each aspects.
🍽️ Serve With:
Spicy Mathura-style aloo sabzi
Tamarind or coriander chutney
Brijwasi kachori is perfect for festive brunches, temple prasad, or whilst you're yearning something soulful and traditional.
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