Kabuli Channa (Garbanzo Beans) Kachori

Kachori is one of the popular breads here in India, which is stuffed fried bread. Kachori is a famous street snack as well as mark a prominent presence in festive menu too. it tastes too delicious with other curries like Peas-potatoes curry or cauliflower-potato- curry. Channa kachori is different from Khasta kachori .It is fillied with Kabuli channa and potatoes. It is a delicious and spicy Indian snack, perfect for breakfast, appetizer or tea time snack. It is like a pastry filled with moong dal and spices, very easy to make comfort food. It is also a kid’s friendly snack.

Check out some more North Indian recipes

Prep time	Cook time	Serves
30 mins	10 mins	8 breads

 

Cuisine: North Indian

Recipe Type: Snacks

 

For the outer layer Maida -2 cups Salt –to taste Oil -2 tbsp. Water -1/2 cup For the Filling Kabuli channa -1 cup cooked Potatoes -1 no Coconut -3 tbsp. Cumin seeds -1 tsp Ginger garlic paste -1 tbsp. Green chilies -2 no’s Red chili powder -1 tsp Coriander powder -1 tsp  Turmeric powder -1/4 tsp Garam masala powder -1 tsp Amchur powder -1 tsp Salt – to taste Cilantro –few sprigs

Method

1. Soak Kabuli channa for 6-8 hrs. Grind it to a semi dry paste without adding water or a little bit to ease grinding. Cover the dough and let it rest for 20-30 minutes. Add 1 tsp of salt & 1 tbsp. of oil/clarified butter in flour and mix it in whole flour to form crumbling mixture. Add water as needed to form smooth dough.

2. Heat ghee in a pan. Add cumin seeds and again. When they start sizzle, put asafetida, green chillies, ginger and garlic paste, coriander powder, cumin powder, amchur, red chilli powder, and garam masala powder.

3. Now add the ground channa mixture and a bit of salt, mix well and fry for 7-10 minutes. Turn off the flame and let the mixture cool off. Fill one tsp of filling at the center and start enveloping from all sides/ edges to form a dumpling sort of structure, remove extra dough and seal the opening with pinch.

4. Flatten and press with your palms very carefully so that filling doesn’t spill out with sealed opening. Repeat these steps for the rest of the dough. Heat oil in a frying pan on low-medium heat. Add the kachoris and fry them until golden-brown on both sides.

Served with

Coriander –mint chutney

Any curry, Dum aloo

Imli (tamarind),chutney, Tomato sauce

Notes

Put in kachori to the pan (ensure fry one by one or only two together, overcrowding may not cook them thoroughly).

Heat oil for deep frying. Deep fry on low flame. Once a side turns golden brown, flip to brown other side too.

Check out the more delicious recipes from us Culinary Hoppers

Vani’s Aloo Pyaz Kachori

Piyali’s Green Peas Kachori 

Swati’s Sattu Ki Kachori 

Padma’s Dry Fruit Kachori 

Subha’s Khasta Kachori 

Jayashree’s Khasta Kachori

Anu’s Whole Mung Baked Kachori

Parvathy’s Tuvar Lilva Kachori

 

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