Kachori is a popular snack in North India, mainly Uttar Pradesh and Rajasthan. Its basically small flattened balls made of flour filled with a stuffing of moong or urad dal, besan, chilli powder, salt and other spices. In Delhi, it is usually served as a chaat popularly known as Khasta Kachori or Raj Kachori. The kachoris alone make a good evening snack for kids to munch on. They can be made well in advance and stored in an airtight container.
1 cup maida/all purpose flour 1-2 tbsp ghee 1-2 boiled and chopped potatoes 1/2 cup mint leaves 1 cup coriander leaves 2-3 green chillies 1 tsp cumin seeds 1 tbsp beaten yogurt 1/2 tsp chilli powder 1/2 tsp powdered ajwain(optional) 1/2 tsp black salt 1/2 tsp amchur powder(dry mango powder) tamarind paste salt oil to deep fry
For the tamarind chutney: Blend tamarind paste, jaggery,cumin seeds and water to form a smooth paste.
For the mint chutney: Blend mint leaves, coriander leaves, salt, cumin seeds, green chillies and water to a smooth paste.
Mix the maida with ghee, salt and make a dough. The dough will be hard. Cover and set aside for 15-20 minutes. Take small balls of the dough, cut circles using a bowl/katori or a cookie cutter. Deep fry in hot oil until golden brown. Drain on a paper towel.
Place 3-4 puris on a plate. Add boiled chopped potatoes on top, sprinkle some mint and sweet chutney. Add few spoons of yogurt, pinch of chilli powder, black salt, amchur powder and powdered ajwain. Garnish with sev and chopped coriander leaves.