Tired of samosas and chaat? Have you tried kalmi vada or onion kachori?
Recipes and photographs: Kind courtesy Food Wharf Kitchen, Water Kingdom's in-house restaurant, Mumbai.
Kalmi Vada
Ingredients
- 1 cup chana dal soaked for 3 hours
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 2 green chillies chopped
- 1 inch ginger chopped
- 1 onion chopped
- 1 tsp fennel seeds
- Salt to taste
- 2 tbsp oil for frying
Method
- Take a pan. Add oil, crushed coriander seeds and hing. Cook it for 2 minutes at medium flame.
- Add gram flour, Kashmiri red chilli powder, black salt, chaat masala and garam masala and let it roast for few minutes.
- Add chopped onions, salt and green chillies. Cook until onions are soft and then add potatoes and mix everything well. Now let the mixture cool down.
- To make dough take maida, ajwain, salt and oil. Mix well by adding water to prepare a medium soft dough.
- Cover with wet cloth and let it rest for 30 minutes.
- Make equal sized balls out of the dough. Stuff them with the mixture of onion and potatoes and flatten the kachori with hands. Keep it slightly thick so the mixture doesn't spill out while frying.
- Fry these kachoris at medium-low flame for 10 to 12 minutes until golden brown.
- Serve hot with imli chutney.
Pyaz Kachori
Ingredients
- 4 onion finely chopped
- 1 bowl all-purpose flour
- Oil for frying
- Salt to taste
- 1 tsp kasuri methi
- 1 tbsp besan/gram flour
- 1/2 tsp carom seeds
- 1 tsp red chilli powder
- 1 tsp dry mango powder
Method
- Mix flour, carom seeds, oil and salt to make dough by adding little water.
- In a kadhai, heat oil. Add onion and sauté. Add besan.
- After you roast the besan, add salt, dry mango powder, coriander powder, red chilli and kasuri methi in it. Now let it cool.
- Make small balls from the dough. Take one ball and make a small roti.
- Fill the stuffing and roll it again.
- Fry all kachoris on low flame till they turn crispy and golden in colour. Serve hot.
Would you like to share an interesting recipe or cooking video?
Please do send your recipe/video to us at getahead@rediff.co.in (Subject: My Recipe) along with your name, location and, of course, the recipe.