Bhel kachori is very famous street food in the city vadodara, Gujarat. It is made with deep-fried kachori stuffed with bhel and topped with chaat chutney. It tastes spicy, and tangy and loves by all kinds of age groups. In this recipe, I share three types of chaat chutney, with street-style bhel and a few no-fail tips to make perfect kachori on the first attempt. Do try this!
The key to making tasty bhel kachori at home are
- For kachori dough, the proportion of maida and rava (fine) should be equal. Rava helps to make crispy kachori for a longer time.
- Roll kachori into slightly thin and medium in size.
- The flame has to be high when the kachori’s are dropped and then continue to fry on medium flame.
- Fry kachori till it becomes golden brown from both sides.
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Bhel kachori | street style bhel kachori | bhel kachori with chaat chutney recipe
Ingredients
For kachori
- 1 cup maida
- 1 cup rava
- Salt to taste
- ¾ cup hot water or as required
- 4 tbsp gram flour - besan
- ½ tsp red chilli powder
- Salt to taste
- ½ tsp baking soda
- 1 tbsp oil
- 1 tsp water
For bhel
- 4 tsp oil
- 4 tbsp peanuts
- 3 tbsp roasted chana dal
- Few curry leaves
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- Salt to taste
- 4.5 cup puffed rice
- ½ cup boiled potatoes
- ½ cup chopped onion
- ¼ cup raw mango pieces - optional
- Some coriander leaves
- 1 tsp chaat masala
- ½ cup nylon sev
- 1 tsp lemon juice
For green chutney
- ½ cup coriander leaves
- ¼ cup mint leaves
- 7-8 curry leaves
- 1 tsp black salt
- 1 tbsp chopped raw mango
- 5-6 green chilli
- ½ cup capsicum - optional
- 1 inch ginger
- 1 tsp roasted chana dal
- Salt to taste
- 3-4 ice cubes
- 3-4 tbsp water
For date-tamarind chutney
- 1 cup date-tamarind pulp - 1/2 cup dates + ½ cup tamarind
- ½ cup jaggery
- 1 tsp dry ginger powder
- 1 tsp red chilli powder
- 1 tsp sauf powder
- 1 tsp coriander powder
- ½ tsp black salt
- Salt to taste
- 500 ml water
For garlic chutney
- 10-12 soaked dry red chilli
- 8-9 garlic cloves
- 1 tsp jeera powder
- 1 tsp black salt
- Salt to taste
- 50 ml water
Assembling bhel kachori
- Date-tamarind chutney
- Green chutney
- Garlic chutney
- Bhel
- Chopped onion
- Sev
- Pomegranate seeds - optional
Instructions
Making kachori
- For making the dough, in a mixing bowl, add rava, maida and salt to taste, mix the dry ingredients, and add water gradually and knead the semi-soft dough.
- Cover the dough with a damp cloth & rest for 10-15 minutes.
- To make stuffing, in a mixing bowl, add besan, red chilli powder, salt, baking soda, oil and water. mix well and keep aside to be used as a filling to make kachori.
- After the resting of the dough, divide into equal size dough balls, and shape a dough ball like a small cup with your thumb & index finger, fill the small cap with a small spoonful of the besan filling, bring the ends together and seal to make a ball.
- Flatten with hands and with the rolling pin and roll in a thin and medium size circle. Use dry flour if it is required.
- Roll all the kachori in the same way.
- Heat oil in a wok for frying, make sure the oil is hot, but not very hot, and fry the kachori in hot oil on medium-high flame.
- while frying, push down the kachori with the spatula so it fluffs up, flip the kachori and splash hot oil over it so it fluffs like a balloon, and fries from both sides until crisp & golden brown.
- Fry all the kachori’s in a similar way. The kachoris are ready.
making bhel
- In a pan, add oil, peanuts and roasted chana dal. Roast it until it turns crunchy.
- keeping the flame on low, add a few curry leaves, turmeric powder, red chilli powder, hing and salt. sauté for a minute.
- Then add puffed rice and mix well until the spices are well combined.
- Transfer masala murmura into a large bowl.
- Then add boiled potato pieces, chopped onion, chopped raw mango pieces, some coriander leaves, chaat masala, sev and lemon juice.
- Mix well. Bhel is ready
Making green chaat chutney
- In a mixture jar, add coriander leaves, mint leaves, curry leaves, black salt, raw mango, green chilli, ginger, roasted chana dal, salt, some ice cubes and little water.
- Grind it into a smooth paste. Green chutney is ready.
Making date-tamrind chutney
- In a pan, add date and tamarind pulp, jaggery, dry ginger powder, red chilli powder, saunf powder, coriander powder, black salt and salt.
- Add water and mix well.
- Cover and cook chutney on a medium flame for 10-15 minutes or till it slightly thickens.
- Date-tamarind chutney is ready.
Making garlic chutney
- In a mixture jar, add soaked dry red chill (discard its water), garlic cloves, black salt, jeera powder and salt to taste, add 50 ml water, grind into a fine paste.
- Garlic chuntey chutney is ready to use.
Assembling bhel kachori
- Make a hole in the center of kachori, and add sweet chutney, green chutney, and garlic chutney as per your taste.
- Fill kachori with bhel.
- Then top it with chopped onion, sev and pomegranate seeds.
- Serve bhel kachori immediately.
Notes
- knead the semi-soft dough for kachori.
- do not add more water and oil to kachori stuffing.
- seal stuffing properly into kachori dough.
- Fry kachori on medium flame till it becomes golden brown from both sides.
- Serve bhel kachori immediately.
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