My grandmother never let us eat anything made with maida (refined flour) when I was a child. Whether it was samosas or kachoris, everything was made from wheat flour.  I didn’t know how she did it at the time, but now I’ve tried to copy her recipe in this video. And believe me, I’ve done everything in my power to replicate that magic. Hi friends!  Welcome back to Bharat Kitchen Hindi, my name is Bharat. Therefore, what are we awaiting? Let’s get started.

 A Unique Way to Knead Dough for Kachori

Most of the time, when we knead dough, we begin by putting flour in a bowl.  But this recipe has a little twist.  Start by taking around 120 ml (¾ cup) of water in a bowl.  To this, add 2 tablespoons of fine semolina (sooji).  Let the sooji soak and puff up – that’ll take a bit of time.

•  In the meantime, you can add the other ingredients:
•  1 tablespoon ghee
•  1 teaspoon crushed red pepper 1 teaspoon carom seeds (ajwain)
•  1 tablespoon sesame seeds 1 teaspoon salt
•  A dash of coriander

The good news is – no need to stress yourself with excessive kneading.  Instead, mix the flour into this wet mixture and take out all your frustration by slapping the dough 15 times!  Yes, that is correct. This simple action helps the dough bind together without the need for long kneading sessions.

The dough might feel wet at first, but once you oil your hands and spread some oil over the dough, it’ll come together perfectly.  Now, cover it with a damp cloth for 30 minutes and let food science work its magic.

 Unusual stuffing made without potatoes

Most comments nowadays say, “Please, no more potato stuffing!”  So, I’ve got a tasty and creative alternative that’s also budget-friendly (since potatoes are getting expensive).

 Here’s what you need:

Bhujia sev – any spicy variety will do (I used Ratlami sev)

1 cup flattened rice (poha) – wash it once, soak it for just 30 seconds, drain the water, and let it sit for 5 minutes.  It will become mushy like mashed potatoes.

Now, lightly mash the poha and make a quick tempering:

• Pan with oil on high.
• Add mustard seeds, coriander seeds, fennel seeds, asafoetida (hing), and cumin seeds.
• Include four to five finely chopped garlic cloves. Sauté for a minute and add 2 chopped onions.
• Here’s a secret tip – add just a pinch of baking soda.
• This boosts the Maillard reaction, which turns the onions brown and gives them a rich, caramel-like flavor.

Next, add salt, green chilies, and stir.  Once onions are browned beautifully:

• Add 1 tsp coriander powder
• ½ tsp turmeric
• Kashmiri red chili powder (for color)

 Important:

Turn off the gas right after adding the spices, or they’ll burn.

Now, add the ground bhujia and softened poha. Mix everything thoroughly. To balance the flavors, add 1 tablespoon of dry mango powder (amchur) – or more if you like it tangy.  The stuffing should be spicy, tangy, and salty – only then will the balance be right.

 How to Make the Dough and Stuffing Balls

Make small dough balls weighing about 30 grams each and 20-gram balls for the stuffing.  Precision ensures even cooking and consistent taste in every bite.

Without kneading, the dough has now become soft, smooth, and non-sticky. Amazing, right?

 How to Seal and Shape the Kachori

 Now comes the tricky part – stuffing and sealing:

• Take a dough ball and flatten it slightly.
• Place the stuffing ball right in the center.
• Seal the top like a dumpling by gathering the edges together. To prevent the seal from bursting while frying,
• tightly twist and pinch the seal.
• If there’s excess dough, remove it and reuse it in the next ball.

Now gently flatten the sealed kachori starting in the middle to spread the stuffing out to the edges.

This ensures even puffing and no thick patches in the crust.

 The Perfect Way to Fry Kachoris

Don’t fry these on a low flame – medium-low is the sweet spot.

Heat oil to a moderate temperature. On a medium heat, fry one kachori at a time for 10 to 12 minutes. They will puff up beautifully and turn a golden brown color. I fried mine for exactly 12 minutes, and just look at the amazing color and texture!  Without using a single gram of maida, these cookies are crispy on the outside and filled with delicious stuffing on the inside!

A Taste of Nostalgia – Just Like Grandma’s

These wheat flour kachoris are not just healthy and delicious – they bring back memories.  When I tasted them, I could feel the stuffing reach all the way inside and the crust was thin and crispy – just like how my grandma used to make them.

Naturally, it is impossible to duplicate the authentic taste of grandma’s hands; that was something that only she possessed. But this recipe?

 It comes fairly close!

Last Thoughts So friends, if you want to enjoy a crispy, spicy, and tangy snack without maida – try out this new-style wheat flour kachori.  Ideally suited for tea time, particularly on a rainy day! Let me know how it turned out for you in the comments.  And if this recipe reminded you of your grandma’s food too, don’t forget to share it with others.