Chane Ki Kachori

Khasta Chane ki kachori is a mouthwatering snacks item famous in northern part of India. There are variety of Kachories like  Moong daal Kachori, Matter ki  Kachori, Sattu ki Kachori and so on an it all depends on the stuffing. Chane ki Kachori is made with spicy kala chana fillings in Kachori which is very Khasta & tasty. Kachori’s are nice tea time snacks and are made to the occasions as well. Kachori’s are served with coriander & mint chutney or date & tamarind chutney. One can make Chana kachori chaat by adding sweet yogurt and khatti meethi chutney. To make it easier at last minute, you can prepared the kachori balls in advance and roll and fry when you plan to serve.

Chane Ki Kachori
Print Recipe
Servings Prep Time
15 Kachoris 25 Minutes
Cook Time
30-35 Minutes
Servings Prep Time
15 Kachoris 25 Minutes
Cook Time
30-35 Minutes
Chane Ki Kachori
Print Recipe
Servings Prep Time
15 Kachoris 25 Minutes
Cook Time
30-35 Minutes
Servings Prep Time
15 Kachoris 25 Minutes
Cook Time
30-35 Minutes
Ingredients
For Chana Filling
For Dough
Instructions
  1. Soak black chickpea (chana) into water overnight.
  2. Next day drain all water from chana. Boil chana in pressure cooker along with 1/2 tsp salt and 2 cups of water for 3-4 whistle. To make sure chana is boiled properly, try to mash it with hand and it should get mashed easily. Once its done, drain all water from chana and keep it aside.
  3. Heat oil in a kadhai at medium heat. Once its hot, add crushed coriander seeds, fennel seeds. Saute it for few sec. Add ginger paste and saute it till ginger gets slightly golden color. Add boiled chana in to it and fry it for about one minute. Add chaat masala, amchoor powder, mint chutney, black salt, hing, cumin powder and chili powder into it.
  4. Saute it for 30 sec. Add salt to your taste. Once its done, turn off the heat. Let it cool down.
  5. Blend the chana mix in a blender and make a course mixture. Once its done, keep it aside.
  6. To make dough, Take all purpose flour, carom seeds, salt, baking powder, rava and butter or ghee in mixing bowl. Mix all ingredients very well till flour gets crumble texture.
  7. Add little by little lukewarm water and make a semi tight dough. Cover it and keep it aside for 15 min. After 15 min, knead the dough very well.
  8. In a separate bowl add 3 tbsp of all purpose flour in water and make a semi thick batter to seal the kachories. Divide the flour dough into 18 equal lemon size balls. Make the balls for all the dough and keep it covered for 5 min. Take dough ball on palm and make a mini cup using your fingers, leaving center little thicker than the edges around. Fill 2 tsp Chana filling. Push Chana filling down by fingers and pull the dough up and bring the edges together. Apply some all purpose flour batter on edges so it will stick nicely and it will not open during frying process. Close the edges and keep it aside.
  9. Make all dough ball cover it keep it aside. (These filled balls can also be stored in refrigerator for making hot kachori later on)
  10. Take stuffed dough ball on wooden surface, flatten it using your fingers and roll it very gently to about 3 inch diameter. Do not make it thin.
  11. Heat oil in a frying pan at high heat. Once its hot, bring the temperature to medium-low heat. Drop the kachori into hot oil for frying.
  12. Fry it until golden color both side.
  13. Once its done, remove it from oil and place on tissue pepper to absorb excess oil.
  14. Khasta Chane ki Kachori is ready to be served.
  15. Serve it with coriander-mint chutney or date-tamarind chutney and enjoy it with cup of tea.
Recipe Notes
  1. In case while frying if the kachori gets hole, you can block it using the all purpose flour batter you made step 8 by directly pouring over the hole while it is getting fried.

2. Kachori should be fried at low to medium heat so that it comes out crispy otherwise at high heat it may not get crispy.

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