Ragda Kachori

Ragda Kachori in Marathi

Time: 45 to 50 minutes
Makes: 6 to 8 servings

Ingredients:
Stuffing:
3/4 cup White Vatana
1 tbsp oil
1/2 tsp saunf seeds
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp cumin powder
2 tbsp cilantro, finely chopped
salt to taste
Cover:
1.25 cups maida
2 tbsp hot ghee or oil
1/2 tsp salt
Other Ingredients:
1/2 cup tamarind chutney
1/4 cup green chutney
3/4 cup yogurt + 2 tsp sugar + 1/2 tsp salt
1/2 cup fine sev
2 to 3 tbsp cilantro, finely chopped
2 tsp Chat masala
Little red chili powder to sprinkle over kachori
Oil to deep fry kachori

Method:
1) Soak vatana overnight (8 hours) in sufficient water. Pressure cook vatana till soft. Add 1/2 tsp salt while cooking. Mash them well.
2) Take maida into a bowl. Add 1/2 tsp salt and 2 tbsp hot ghee. Mix well. Add water and knead a medium dough. Cover the dough for 20 minutes.
3) Meanwhile, make the stuffing. Heat 1 tbsp oil into a kadai. Add turmeric powder, chili powder, and saunf. Saute for 5 to 7 seconds. Add mashed vatana and mix. Then add coriander powder, cumin powder. Mix well. Cover and cook for 3-4 minutes over low heat.
4) Saute over medium heat until the mixture becomes dry. Add little salt if required. Turn off the heat.
5) Divide the dough into 6 to 8 lemon-sized balls. Also divide the mixture into equal portions.
6) Take one dough portion. Roll and make a 3 inch circle. Put 1 portion of stuffing in the center. Gather all the edges and cover the stuffing. Seal. Dust with some dry flour and roll again to a thick circle (around 3 inch)
7) Heat oil into a kadai. Once oil is hot, turn the heat to medium. Deep fry over medium-low heat. Turn the sides to cook the kachoris evenly.
8) Put one kachori into a plate. Poke and make a 1/2 inch hole in the center. Add tamarind chutney, green chutney, yogurt, chat masala, red chili powder, sev and cilantro.
Serve immediately.