Happy and Colorful Holi Everyone. May this festival bring lots of happiness in your lives. Play safe and have fun.
Indian festivals means family time, fun time and food time. Festivals and food go hand in hand but as people are becoming health conscious these days, many of us miss satiating our taste buds. For me, Holi means colors, lots of fun and Chhole Kachori (Khasta). This is the first delicacy that comes to mind to cook on this colorful festival and without it, my festival is incomplete. So here, I am sharing oil free recipes of Chhole-Kachori which you can eat as much as you want till your heart and soul is contented as its tasty and healthy at the same time. So here goes the recipe:
Take 2 cups of whole wheat flour in a bowl, add salt as per taste, 3 tsp oil for moin and knead dough using water slowly. Cover with a muslin cloth and keep aside for 30 minutes.
For stuffing, heat 1 tsp oil in a nonstick pan, add a pinch of grounded asafoetida, 1/2 tsp cumin seeds, 1 tsp turmeric powder, red chilli powder, as per taste. Then add finely chopped ginger and 3/4 cup finely chopped onion and fry till golden. (You can also add fresh green peas if you like. I skipped it as my kids don’t eat it). Once the onions are done, add 1.5 cup boiled and mashed potatoes, 1 tsp coriander powder, 1/2 tsp garam masala powder, 1 tsp fennel (saunf powder), 1/2 tsp dry mango (amchur powder) and mix well evenly. Add salt to taste, mix again and cook on a medium flame for about 10 mins. The stuffing is ready, take it out in a bowl and let it cool.
Once the stuffing is cool, take the dough and knead it once more (without water), then make small balls of it. Take a ball and flatten it using rolling pin (belan) or by your fingers only. Fill a spoon of stuffing and bring the edges to the center and seal it properly. Make sure it is sealed well and there are no cracks. Lastly, flatten it using rolling pin to give it an even texture. Make all the kachoris like this. Bake them in a preheated oven at 180 degree for 10 mins or till the crust turn golden brown. Kachoris are ready to be served with tamarind (imli) chutney, green chillies and chhole.
Soak 1.5 cup Chhole (Chichpeas) overnight or 8-10 hours. Drain them well and transfer in a pressure cooker, add 3/4 cup finely chopped onion, 1.5 tsp ginger garlic paste, 1 cup finely chopped tomatoes, 1 tsp turmeric, 1 tsp red chilli powder, 1 tsp garam masala powder, 1.5 tsp coriander powder, a pinch of asafoetida, 1 tsp cumin seeds, 1/4 tsp amchur powder and salt to taste. Lastly add water. As we are cooking it to serve with Kachoris, I prefer thick gravy so I add water accordingly. You can add as per your taste and requirement. Pressure cook it. Once done, add 1 tsp chhole masala and using a hand blender, blend the chhole just once. Don’t blend much. In case you don’t have a blender, you can use a masher. Lastly garnish with finely chopped coriander leaves. Oil free chhole are ready to be served.
I cook both these dishes every year and never get disappointed with the taste or flavours. I hope you will enjoy them too. Do try it out and don’t forget to share the pics and reviews with me.
Once again, Holi Mubarak.
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