Kachoris - A spicy Indian snack. There are several types of kachoris. About Jodhpuri (chana dal filling) and pyaz ki kachori (onion filling) Tarla Dalal says - "These kachoris probably originated in Jodhpur but are today popular throughout Rajasthan. Steaming hot pyaz ki kachoris or aloo pyaz ki kachoris are sold at most 'namkeen' shops in Rajasthan. Like all kachoris, they are eaten with a sweet and spicy tamarind chutney." She shares the recipe for Pyaz Ki Kachori here - http://www.tarladalal.com/recipe.asp?id=3636 .
Another version is the Khasta Kachori (predominantly found in Punjab, UP and Calcutta) which is a deep fried pastry stuffed with spicy Moong Dal (split yellow lentil). Navita Hakim shares with us the recipe for Khasta Kachori on her blog - Zaayeka where she discovered the most amazing kachoris in Gujarat . For more visit - http://cooking-up-a-storm-zaayeka.blogspot.com/2009/01/khasta-kachori.html
Green peas kachori by Sharmila of Kichu Khon blog - http://kichukhonn.blogspot.com/2009/02/koraishutir-kochuri-freash-green-peas.html
I have posted the recipe for JODHPURI KACHORI here, taken from an old issue of Women's Era and which is a part of the Rajastani thali. I haven't made this myself at home but for those who would love a photograph, check out Niya's post here - http://niyasworld.blogspot.com/2008/07/jodhpuri-kachori-spicy-indian-snack.html
Maida - 2 cups
Oil - 1 tbsp
Salt - 1/2 tsp
Oil - for frying
For the Filling -
Split gram dal (chana dal) - 1 cup
Onions - 2 medium (chopped)
Coriander seeds - 1 tsp (crushed)
Aniseed (saunf) - 1 tsp
Asafoetida (hing) - a pinch
Ginger - 1 tbsp (grated)
Chilli Powder - 1 tsp
1. Soak chana dal for 5 - 6 hours / overnight in water.
2. Add 1 tsp oil and salt to the flour. Knead into a hard dough with water.
3. Grind chana dal to a thick coarse paste.
4. Add onions and all the other masalas (spices). Mix well. Do not add salt.
5. Make small balls with the dough. Hollow them out and fill in the chana dal and spices mixture.
6. Roll out in the shape of puris (saucer size) and deep - fry in oil on a low flame till they are brown in colour. Serve hot.