Jodhpuri Kachori Recipe – Straight from the heart of Rajasthan
Jodhpuri Kachori is a word which sounds as good as its real taste. Follow this step by step recipe to get the feel of Rajasthani delicacy in your kitchen.
Jodhpuri Kachori Recipe – Straight from the heart of Rajasthan
Jodhpuri Kachori is a one of the unique type of kachori that we tried recently and found it impressive. The recipe was shared with me by my cousin sister who’s friend recently visited Rajasthan and tasted it. Here is a snapshot which tell the story of this recipe:
inHouseRecipes website <- Maahi’s trial here in USA <- Maahi’s cousin sister (Annu) in Delhi, India gets recipe from her friend <- Annu’s friend visited Rajasthan and tasted it on street side food stall. Gets the recipe from the stall vendor.
So, you can imagine what a long thread it has followed to reach us and ultimately the books of inHouseReicpes.
The taste is good, method is simple and what else do you want? Put on your apron and get going…
Ingredients For Dough
- 1/2 Cup All Purpose Flour (Maida)
- 1/4 Cup Semolina (Suji)
- 1/2 Cup Milk
- 3/4 Tsp Salt
- 2 Pinch Baking Powder
- 1/2 Tsp Carom seeds (Ajwain)
- 3 Tbsp Oil
Ingredients For Filling
- 5 Number garlic
- 4 Inch Ginger
- 1/4 Cup Onion (Finely Chopped)
- 1/2 Cup Boiled Potato (Mashed )
- 1/2 Cup Peas (Frozen or fresh, Boiled and Mashed)
- 4-5 Number Green Chili
- 1/2 Tsp Salt
- 1/2 Tsp Garam Masala
- 1/2 Tsp Red Chili Powder
- 1 Tsp Coriander seeds
- 1 Tsp Fennel Seeds
- 1 Tsp Fenugreek Seeds (Kasoori Methi)
- 2 Cup Oil (For making filling and enough quantity for deep frying)
Preparing Dough
- We will start with making the dough.
- Take a big bowl. Add All Purpose Flour Maida, Semolina, Salt, Baking Powder, Oil and Carom Seeds. Mix well with hand or a spatula.
- Gradually add the Milk and knead to make a smooth dough. If required, you can add more milk to make it smooth.
- Once dough is ready, cover it with a wet cloth or just cover it with a lid of the bowl. Keep aside.
Preparing Kachori Filling
- Now we will start making the filling for Jodhpuri Kachori. This is the main part of this recipe which differentiates it from the other Kachori recipes.
- Grind and make a smooth paste of Garlic, Ginger and green chilies using a mixer-grinder. Keep aside.
- Take a pan, keep it on stove and switch ON the flame on high. Add 1 Tbsp Oil. Let the heat up for about 1 minute.
- After a minute, add Coriander seeds, Fenugreek Seeds and Fennel Seeds. Mix well.
- Turn the stove to medium flame. After 30 seconds of cooking, add Ginger, garlic and green chili paste that we made in step 2 above. Saute it for another 30 seconds.
- Now add finely chopped Onions. Saute for 1 minute.
- Add mashed Potatoes, mashed Peas, Salt, Red Chili Powder, Garam Masala. Mix well and saute for another 1-2 minutes.
- After 2 minutes, switch off the stove. The kachori filling is ready.
- Keep it aside until it cools down to room temperature.
Preparing Kachori
- Take a small amount of Kachori dough preferably 1.5 inch in diameter.
- Roll it to make a circle shaped flat-bread with the help of a rolling pin.
- Now take 1 tsp of Kachori filling and keep it at the center of this round shape flat-bread.
- Wet your index finger’s tip with water and apply this water on the circumference of this circular flat-bread. This water works as a sticking agent here.
- Now pick up all the corners of the flat-bread and join together at the top/head of kachori filling. You should now have a round shaped packet with no visibility of Kachori filling which is embedded inside the flat-bread. The water will help stick the Maida layers with other.
- This makes your 1 Kachori ready for frying.
- Repeat the same process from step 1 to 5 above to make more Kachoris.
Frying Kachori
- Take a frying pan. It should be big enough to at-least deep-fry 2-3 Kachori simultaneously.
- Fill this pan such that it is 75% full with Oil. Switch the flame on high and let the oil heat up for about 3 minutes.
- Oil should be hot enough for frying after 3 minutes. generally, people in India check the hotness of Oil by placing the hand palm over the Pan at a 6 inch distance. The heat flowing out of pan on your hand tells the story. But, if you are not sure, 3 minutes is a good time to keep in mind.
- So, after 3 minutes, turn the flame to medium and wait for 1 minute.
- Now after 1 minute, slip all the Kachoris or as much as the pan can accommodate in one shot.
- Let them fry on medium flame until they get golden brown from both sides.
- Once they achieve golden brown color, take them out of the pan.
- Johpuri Kachori is ready to serve hot.
- Make a hole at the center of the Kachori and fill it with 2-3 tsp of Tamarind or Amchoor Chutney. This is how I think it is served on the street side stalls in Jodhpur.
- The Kachori can be refrigerated and stored for about 4-5 days. But, the best was is to make it fresh and consume within 1-2 days without refrigeration.
- If you are from Rajasthan and know more about how the kachori is served, please do share it with us in the comments.
