Banarasi Kachori With Kaddu Chana Sabji Recipe

Cooking Directions

• STEP 1.To make the kachori dough, mix all-purpose flour, semolina, ghee, salt, and water. Knead into a soft dough and let it rest for 30 minutes.
• STEP 2.For the kachori filling, heat oil in a pan and add cumin seeds, asafoetida, and crushed fennel seeds. Add soaked and boiled lentils, ginger, green chili, and spices. Cook until the mixture is dry.
• STEP 3.Divide the dough into small balls and flatten them. Place a spoonful of the filling in the center and seal the edges. Deep fry the kachoris until golden brown and crispy.
• STEP 4.For the kaddu chana sabji, heat oil in a pan and add cumin seeds, asafoetida, and ginger-garlic paste. Add chopped pumpkin, chickpeas, and spices. Cook until the pumpkin is tender.
• STEP 5.Add tomato puree and cook for a few more minutes. Garnish with coriander leaves.
• STEP 6.Serve the hot kachoris with the kaddu chana sabji and enjoy!

Cooking Tips

• Make sure the kachori dough is soft and pliable for a crispy texture.
• You can adjust the spice level of the filling and sabji according to your taste.
• Serve the kachoris immediately after frying for the best taste and texture.

Storage and Serving

• Banarasi kachori is best served hot and fresh.
• You can store the leftover kachoris in an airtight container for up to 2 days.
• Reheat the kachoris in a preheated oven or toaster oven to regain their crispiness.