Friday, February 25, 2011

Besan ki kachori/ bengal gram flour pastry

My First recipe of this blog is dedicated to my mom who had always been my inspiration for cooking.Though I hardly did any when she was there to witness.

She used to prepare these besan ki kachori whenever we will go out for long holidays as this snack has a good shelf life.And the fact that she never had garlic and onion in her food, so this used to be the life saver for her in all places where there weren't any restaurant which serves food without garlic n onion. :)
Love you mom and miss you forever in my life.


For covering-
2 cups Refined flour/All purpose flour (maida)               
1/4 cup  Ghee or vegetable oil               
1/2 tsp Salt

For filling-
1/2 cup Besan (bengal gram flour)-                   
Oil for deep frying             
1/4 teaspoon Cloves powdered                           
1/4 teaspoon black pepper powdered                              
1/2 teaspoon Asafoetida /hing                           
1 teaspoon Red chilli powder                          
1/2 teaspoon Garam masala powder                  
1 teaspoon Dry mango powder        
Salt  to taste

Combine all the ingredients for the covering and knead into a semi-soft dough using a little warm water(as we do for chapatis). Divide the dough into equal parts and keep covered with a damp muslin cloth.

  Sieve the besan in a bowl and add all the ingredients for filling in it and mix well.

  Roll out each portion of the dough into a small diskette. Place one teaspoon of the filling in the center of the diskette. Cover the filling with the dough by slowly stretching it over the filling and make it in shape of  Potli (it is similar to Bouquet Garni). Seal the ends tightly and remove any excess dough.  Gently press the kachori with the help of palms instead of rolling it out. 
Repeat with the remaining dough and filling. Now prick these kachoris with the help of a toothpick so that it will not puff up like puris.

 Heat sufficient oil in a kadai and deep fry the kachoris on high heat for first few seconds and then flip it upside down and let it  fry on low heat for 5-7 mins till golden brown and crisp .
Drain onto an absorbent paper napkin.
Cool and store in an air-tight container or You can relish it with sweet chutney.

- Keep an eye on kachories while deep frying them on high heat it tends to get overcooked on cover but remains uncooked inside and also becomes soft like puris.So it is very important to switch the heat to low or medium for further cooking.Whenever you slide in the kachori in oil, try to do it gently and on high heat so that it can float on the surface after few seconds and then flip it over and switch heat to low.
-You can fry number of kachori in one go depending on the size of your pan.There should be enough space for each kachori to float.
-Cover the dough with clean damp cloth to avoid getting it dry while making kachori.


  1. Tanu this kachori recipe for sure I am going to try very soon... love to ur mom for passing down this beautiful simple yet lovely saatvik kachori.

  2. Tanu ji, its a very lovely recipe..thanks a lot to u for sharing the recipe with the notes as well...

  3. Thanks Subhashree for your compliment. Hope you enjoyed this recipe.

  4. I came across your blog while looking for some kachori recipes and liked a lot. How amazing! I will keep an eye on your post.


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